Linzer Cookies

Sweet and soft Linzer cookies sandwiched with raspberry jam and dusted with confectioners' sugar make a delightful addition to your Christmas cookie tray.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 82 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.25 cup seedless raspberry jam
• 0.25 cup egg substitute
• 0.5 cup butter at room temperature
• 1 tablespoon confectioners' sugar, or as needed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

Step 2

Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.

Step 3

Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.

Step 4

Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.

Step 5

Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.

Step 6

Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

Step 7

Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg and almond extract. Beat until well blended.