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Raspberry Linzer Cookies

Raspberry Linzer Cookies

"These wonderful cookies require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. -Schelby Thompson, Winter Haven, Florida"
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  1. In a large mixing bowl, cream butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate for 30-45 minutes or until firm.
  2. On a surface dusted with confectioners' sugar, roll half of the dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-1/2-in. doughnut cutter so the center is cut out of each cookie.
  3. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets. Bake at 350 degrees F for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.
  4. Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.

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Reviews

Read all reviews 14
  1. 23 Ratings

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Most helpful positive review

I've been making this recipe for years. These are tender cookies that require care when baking but I promise you you'll get rave reviews. I bring them everywhere and people love them. Great for ...

Most helpful critical review

This cookie is very delicious. But, when I put the egg white on the cookie with the almonds and baked it, the cookie lost it's shape. I tried it without the egg white and almonds, and it kept it...

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I've been making this recipe for years. These are tender cookies that require care when baking but I promise you you'll get rave reviews. I bring them everywhere and people love them. Great for ...

These turned out beautifully!!! Everyone loved them. I made a second batch using ground hazelnuts instead of almonds, and nutella as the filling - these were really popular too! Thanks for a w...

I must say, these cookies do take a lot of work, even for the more experienced baker, but when they're done you see the hard work was worth it! These were really a delightful cookie, and no one ...

I would recommend not rolling the dough too thin, as the cookies are VERY delicate and break easily. Also, many of mine stuck to the pan, even though I sprayed it with Pam. Next time, I'll try p...

I've been making these for years, except I don't do the egg white or the nuts. They really do take some time to make and the dough can be very soft and sticky, so refrigerating before rolling o...

This cookie is very delicious. But, when I put the egg white on the cookie with the almonds and baked it, the cookie lost it's shape. I tried it without the egg white and almonds, and it kept it...

I made these cookies for favors for my wedding. They were a bit of work but they were well worth it!! I made the pastry portions first over a couple of days and froze them. I then put the jam i...

Great! I followed the advice to use parchment paper, it didn't stick at all. After cutting the cookies out, it was hard to transfer to the pan... especially the top portion of the cookie. (since...

These cookies looked so beautiful and interesting that I had to try making them. They turned out just as I'd imagined: delicate, tasty and unique. However, despite the good results, I can't see ...

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