Dessert & Baked Goods » Nut-Free Linzer Cookies
Pretty sandwich cookies are a tasty treat, and nut-free makes them suitable for everybody. Phyllis Kaplowitz of Bakers' Best Catering shakes up the classic linzer cookie recipe with her version and makes it extra special with little heart-shaped dough cutouts. Raspberry filling and a dusting of powdered sugar are the finishing touches. Hello, Gorgeous!
Print Recipe
Makes 25 (3") sandwich cookies + 12 small heart-shaped cookies
Ingredients
- ¾ lb (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 3½ cups all-purpose flour
- ¼ tsp kosher salt
- 1 tsp vanilla extract or vanilla bean paste
- ¾ cup thick raspberry preserves
- powdered (confectioners) sugar for dusting
Special Equipment
- parchment paper
- stand mixer with paddle attachment
- sheet pan
- plastic wrap
- 3” round cookie cutter
- small heart-shaped cookie cutter
How-to
- Preheat the oven to 350º
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until light and creamy. Add the vanilla and egg, beat to blend
- In a separate bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture, mixing on low speed until the dough starts to come together
- Turn out onto a surface dusted with flour and shape into a flat disk
- Split the dough into two pieces and wrap in plastic. Place in refrigerator to chill for 30 minutes
- Roll the dough ¼" thick and cut 2¾" rounds with a plain or fluted cutter
- With half of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on a parchment-lined baking sheet and chill for 15 minutes
- Bake the cookies for 8-10 minutes, until the edges begin to brown. Allow to cool to room temperature
- Spread raspberry preserves on the flat side of each solid cookie, about 1 tbsp per cookie
- Dust the top of the cut-out cookies with powdered (confectioners) sugar and press the flat sides together with the raspberry preserves in the middle and the powdered sugar on the top
Comments (6)
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Posted Monday, September 29, 2014, at 6:19 pm by Lynne:hi bonnie. not sure why you're having issues with the dough. we have made this many times an always great success. maybe just let it rest for 5 minutes after you take it out of the refrigeratory. and highly recommend watching the video again. chef phyllis is a terrific teacher. perhaps there's a technique in there that may be helpful. happy baking!!
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Posted Monday, September 29, 2014, at 6:15 pm by gramma Bonnie:I made these cookies and they are so good. I have one problem I hope you can solve. When I make the dough it is too soft then after I put it in the fridge it gets very hard and I can't roll it out. What am I doing wrong to make the dough so hard to work with? How can I solve this problem? Please help.
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Posted Thursday, June 30, 2011, at 3:10 pm by how2heroes:The how2heroes got creative and made a linzer cookie American flag for an event. You can do ANYTHING with these cookies. Such a great, easy recipe. Highly recommend. -
Posted Tuesday, February 15, 2011, at 3:40 pm by Carolyn Waldron-Parr:I made mine with whole wheat flour. Add a touch more egg to your mixture so it isn't too dry from the wheat. They are SO delicious! -
Posted Monday, February 14, 2011, at 12:15 pm by Lynne:Easy. Simple Ingredients. And so much fun. I used several different shapes and tried fig jam in the middle in addition to classic rapsberry. GREAT recipe! -
Posted Friday, February 11, 2011, at 9:30 am by Robyn Beliveau:What an easy and delicious cookie to make! Perfect for Valentine's day, but you cna use any type of cookie cutter to make it special
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