Linzer Cookies

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Raspberry preserves sandwiched between buttery cut-out cookies

  • 1-3/4 cups all-purpose flour
  • 1/2 cup almond flour/meal
  • 1 teaspoon baking powder
  • 1/2 cup Fleischmann's® Original-stick, softened (1/2 cup = 1 stick)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • PAM® Original No-Stick Cooking Spray
  • 3 tablespoons seedless red raspberry preserves
  • 1 tablespoon confectioners' sugar

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  1. Mix flour, almond flour and baking powder in small bowl; set aside.
  2. Beat Fleischmann's and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
  3. Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
  4. Preheat oven to 350°F. Spray baking sheets with cooking spray. Place 1 portion dough on lightly floured work surface; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place cookies, 1 inch apart, on baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough, re-rolling scraps as needed.
  5. Bake 8 to 10 minutes or just until edges are browned lightly. Remove to wire racks; cool completely.
  6. Assemble cookies by spreading 1/2 teaspoon preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
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Nutrition Information
Calories: 135 View complete nutrition information
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