Raspberry Linzer Cookies

Delightful nutty cookies filled with raspberry jam, perfect for any occasion.

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups all-purpose flour

1/2 cup ground almonds

1/2 teaspoon salt

1 cup raspberry jam or preserves

Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Cream the butter and sugar until light and fluffy.
Add egg yolks and extracts, mixing until combined.
In another bowl, whisk together flour, ground almonds, and salt. Gradually mix with wet ingredients.
Chill the dough in plastic wrap for at least an hour.
Preheat your oven to 350°F (180°C).
Roll out the dough and cut shapes, ensuring half have a hole in the center.
Bake for 12-15 minutes until lightly golden.
Cool, assemble with raspberry jam, and dust with powdered sugar.

Avoid overmixing to keep cookies tender. Chill the dough for best results.