MN Linzer Cookies
Recipe - White Bear Lake South Wine & Spirits
MN Linzer Cookies
Prep Time195 Minutes
Servings15
Cook Time30 Minutes
Ingredients
1 cup butter, room temperature
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups Bob’s Red Mill Organic Unbleached White All-Purpose Flour
2/3 cup Bob’s Red Mill Almond Flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 jar raspberry preserves
Powdered sugar for dusting
Directions
- Using a stand mixer fitted with the paddle attachment, whip butter until light and fluffy. Add sugar and cream, mix 3–4 minutes, until sugar is incorporated and has a smooth texture. Add egg and both extracts, and mix until combined.
- In a small bowl, whisk together dry ingredients. Slowly add to the mixing bowl. Turn mixer to medium-high, scrape down sides and beat until dough forms.
- Divide dough into two flat disks, wrap in plastic and chill for at least 3 hours. Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk at a time to 1⁄8-inch thickness. Cut with cookie cutter of choice. Using a tiny cookie cutter, cut a small window in half of the cookies to create the tops.
- Transfer all cookies to baking sheet and chill an additional 20 minutes. Heat oven to 350°F and bake 10–12 minutes, until the edges are slightly golden. Cool for 2 minutes before transferring to cooling rack.
- Add 1 teaspoon preserves to the bottom halves, then dust the tops with powdered sugar and press into the preserves to create sandwich cookies.
195 minutes
Prep Time
30 minutes
Cook Time
15
Servings
Shop Ingredients
Makes 15 servings
Directions
- Using a stand mixer fitted with the paddle attachment, whip butter until light and fluffy. Add sugar and cream, mix 3–4 minutes, until sugar is incorporated and has a smooth texture. Add egg and both extracts, and mix until combined.
- In a small bowl, whisk together dry ingredients. Slowly add to the mixing bowl. Turn mixer to medium-high, scrape down sides and beat until dough forms.
- Divide dough into two flat disks, wrap in plastic and chill for at least 3 hours. Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk at a time to 1⁄8-inch thickness. Cut with cookie cutter of choice. Using a tiny cookie cutter, cut a small window in half of the cookies to create the tops.
- Transfer all cookies to baking sheet and chill an additional 20 minutes. Heat oven to 350°F and bake 10–12 minutes, until the edges are slightly golden. Cool for 2 minutes before transferring to cooling rack.
- Add 1 teaspoon preserves to the bottom halves, then dust the tops with powdered sugar and press into the preserves to create sandwich cookies.