This wasn’t what I had originally planned on making for R, but for time reasons I had to scrap the other and this is what I did instead. I don’t actually think I’ve made Linzer cookies before, but they look striking so it’s been on my “to bake” list for a while.

This recipe is really easy and you start by beating the butter and sugar together. Once it’s lighter in color you’ll add the egg yolk and extracts (this lists almond extract as option but I did use it). Mix your dry ingredients together and then add it to the butter mixture, making sure to mix only until just combined. Divide the dough and let it chill at least 45 minutes.

I only chilled mine for about an hour, but I found I had to let it sit about 10 minutes until it was soft enough to roll. I did the second batch the next day and ended up needing to let it sit out nearly 25 minutes before I could roll it so just be aware of that if you make this recipe. We have issues with our fridge being too cold in spots so it could just be that it was sitting in one of those spots. Anyway, I had trouble rolling out the dough because it was fairly crumbly but I was also using my least favorite rolling pin so it’s possible that was part of the problem. I used a different one the next day and while it was still fairly crumbly it wasn’t as bad as the day before. You’ll want to make sure you use a linzer cookie cutter, or if you don’t have one of those then you can just use a normal cookie cutter and find something smaller to cut out the middle for the top cookies. As you might expect you’ll want to do normal cookies and then the top one (with the small cut out in the middle. Bake these for 9-10 minutes and then cool.

When the cookies are cooled you’ll want to dust the tops with powdered sugar and then put a dollop of raspberry jam in the middle. Then you’ll put the tops gently on top of the jam to make a little sandwich. These had a really nice flavor all around and were fairly easy to make. They certainly looked pretty on a plate!

Recipe Used: Chelsweets