Classic Raspberry Linzer Cookies

Elegant, melt-in-your-mouth almond sandwich cookies filled with sweet raspberry jam and dusted with snowy powdered sugar. Perfect for holiday baking!

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Ingredients

3/4 cup Unsalted butter softened to room temperature
1/2 cup Granulated white sugar
1 large Egg yolk room temperature
1 tsp Vanilla extract
1 cup All-purpose flour
3/4 cup Almond flour
1/2 tsp Ground cinnamon
1/4 cup Raspberry jam
2 tbsp Powdered sugar for dusting

Instructions

In a large bowl, cream the softened butter and granulated white sugar on medium-high speed until light and fluffy (about 3 minutes).
Beat in the egg yolk and vanilla extract until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, almond flour, and ground cinnamon.
Gradually add the dry flour mixture into the wet ingredients, mixing just until a soft dough forms. Do not overmix.
Divide the dough in half. Wrap each half tightly in plastic wrap and chill in the refrigerator for 2 hours.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll one dough disc to 1/8-inch thickness. Cut out 40 circles (or scalloped circles).
On exactly half of the cookies, use a small star cookie cutter to cut out the center. Transfer all cookies to the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are just barely golden brown. Allow the cookies to cool completely on wire racks.
Dust all of the top cookies (the ones with the star cut-out) heavily with powdered sugar using a fine mesh sieve.
Spread a small layer of raspberry jam onto the center of the solid bottom cookies.
Gently press the powdered sugar tops onto the jam-covered bottoms to create a sandwich.

Notes

Chilling is mandatory: Do not skip the 2-hour chill time, or the cookies will spread in the oven and lose their shape.

Dusting Tip: Always dust the top cookies before placing them on the jam to keep the jam center glossy and red.

Make Ahead: The dough can be made and stored in the fridge for up to 3 days before rolling and baking.

Storage: Store assembled cookies in an airtight container in the fridge for up to a week. They soften slightly as they sit, which makes them even more delicious!