MN Linzer CookiesMN Linzer Cookies
MN Linzer Cookies
MN Linzer Cookies
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Recipe - Inver Grove Heights
MN Linzer Cookies recipe
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
  1. 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.
  2. 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.
  3. Divide dough into two flat disks, wrap in plastic and chill for at least 3 hours. Line baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. 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
1 cup butter, room temperature
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.69$1.17 each
2/3 cup sugar
Essential Everyday Sugar, Granulated, Pure
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.69$0.92/lb
1 egg
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$4.99$0.42 each
1 teaspoon vanilla extract
Watkins Vanilla Extract, Imitation
Watkins Vanilla Extract, Imitation, 2 Ounce
$2.49 was $2.69$1.25/oz
1/4 teaspoon almond extract
Watkins Almond Extract, Pure
Watkins Almond Extract, Pure, 2 Fluid ounce
$4.79 was $5.19$2.40/fl oz
2 cups Bob’s Red Mill Organic Unbleached White All-Purpose Flour
Bob's Red Mill Flour, Organic, All-Purpose, Unbleached White
Bob's Red Mill Flour, Organic, All-Purpose, Unbleached White, 5 Pound
$9.99 was $10.49$2.00/lb
2/3 cup Bob’s Red Mill Almond Flour
Bob's Red Mill Almond Flour, Super-Fine
Bob's Red Mill Almond Flour, Super-Fine, 16 Ounce
$9.99 was $10.99$0.62/oz
1/2 teaspoon salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
1/4 teaspoon cinnamon
Essential Everyday Cinnamon, Ground
Essential Everyday Cinnamon, Ground, 2.37 Ounce
$2.49$1.05/oz
1/2 jar raspberry preserves
Smucker's Preserves, Red Raspberry
Smucker's Preserves, Red Raspberry, 18 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$4.99$0.28/oz
Powdered sugar for dusting
Essential Everyday Powdered Sugar, Confectioners
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz

Directions

  1. 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.
  2. 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.
  3. Divide dough into two flat disks, wrap in plastic and chill for at least 3 hours. Line baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. Add 1 teaspoon preserves to the bottom halves, then dust the tops with powdered sugar and press into the preserves to create sandwich cookies.