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Pecan Raspberry Linzer Cookies Recipe

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4.3 from 7 reviews

Classic Linzer Cookies are delicate, buttery sandwich cookies filled with sweet, thickened raspberry jam and dusted with a light sprinkle of confectioners' sugar. These Austrian-inspired treats combine a tender spiced almond-infused dough with a vibrant fruit filling, perfect for festive occasions or anytime you crave a rich, elegant cookie.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • ½ tsp baking powder
  • 2 tbsp confectioners' sugar, plus more for sprinkling
  • ⅛ tsp salt
  • ⅛ tsp ground cinnamon

Wet Ingredients

  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • ¼ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg

Other

  • ¾ cup pecan halves, toasted (optional - see note below)
  • ½ cup seedless raspberry jam

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, 2 tablespoons confectioners' sugar, ground cinnamon, and salt. Set this mixture aside for later incorporation.
  2. Make Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine cold unsalted butter pieces and granulated sugar. Beat on medium speed until the mixture becomes fluffy, which should take a few minutes. Then add pure vanilla extract and the large egg, mixing until combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until the dough forms and comes together. Avoid overmixing.
  3. Chill Dough: Divide the dough into two equal halves. Shape each half into a disk and wrap tightly in plastic wrap. Refrigerate these disks until firm, for at least 2 hours. This chilling helps the dough become easier to roll and cut.
  4. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
  5. Roll and Cut Dough: Working with one disk at a time on a lightly floured surface, roll the dough out evenly to about ⅛-inch thickness. Use a 2-inch fluted cookie cutter to cut out cookie shapes. For half of the cookies, use a ½-inch heart cutter to cut out the centers, which will be the decorative tops. Gather and reroll scraps to cut out more cookies as needed. Place cookies spaced about 2 inches apart on the prepared baking sheets. Chill the cut dough on the baking sheets for 5 minutes before baking to help maintain shape.
  6. Bake Cookies: Bake the cookies and cutout hearts for 8 to 10 minutes until they turn a pale golden color. Rotate the pans 180 degrees halfway through baking to ensure even cooking. Once baked, transfer the pans to wire racks to cool completely. Keep the cookies on the baking sheet to avoid breaking or warping.
  7. Prepare the Jam Filling: Meanwhile, pour the seedless raspberry jam into a small saucepan and heat it over medium heat. Cook and stir occasionally until the jam reduces and thickens, which should take about 7 minutes. Remove from heat and allow to cool to room temperature to prevent it from running when assembling.
  8. Assemble Linzer Cookies: Lightly dust the cookies with heart cutouts (the tops) with confectioners' sugar. Spread a generous spoonful of the thickened raspberry jam on the flat side of each whole cookie (without cutouts). Carefully sandwich a cutout cookie on top of each jam-spread cookie, pressing gently to adhere.

Notes

  • The pecan halves are optional but add a nice toasted nut flavor and slight crunch when incorporated into the dough or used as garnish.
  • Chilling the dough disks is crucial for easier handling and to prevent spreading during baking.
  • Using seedless raspberry jam ensures a smooth filling that doesn’t leak out when reduced and thickened.
  • Make sure cookies are completely cool before assembling to prevent melting or sliding.

Find it online: https://simpleplatter.com/pecan-raspberry-linzer-cookies-recipe/