Christmas Linzer Cookies with Raspberry Preserves
Total Time
1 hour
Prep Time
45 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(13)
Ingredients
10 servings
- 3 cups all purpose flour, plus more for dusting
- 3/4 cup white sugar
- 1 1/2 cups softened butter
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup Raspberry Preserves (I love Bonne Maman)
- Powdered sugar for dusting
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Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
In the bowl of a stand mixer mix together the butter, sugar and vanilla with the paddle attachment until just combined.
Step 3
Add the flour, water and salt and mix on low speed until the dough comes together in a uniform mass. Transfer the dough to your work surface and shape into a flat disk. Wrap with plastic wrap and place in the fridge for 30-60 minutes.
Step 4
Once chilled, sprinkle some flour on the dough and roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter, cut out as many cookies as possible. Rework any leftover dough and repeat until no dough remains, adding a few tablespoons of flour if it's still sticky. Using a smaller cookie cutter, make holes in the middle of half of your rounds. Place cookies on a parchment lined baking sheet and chill for an additional 15 minutes prior to baking
Step 5
Bake the cookies for 15 - 20 minutes, until the edges begin to brown. Allow the cookies to cool to room temperature.
Step 6
Dust the cut out cookies with confectioners' sugar and spread raspberry preserves on each solid cookie. Sandwich your cookies together and serve.
Step 7
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