February is a busy month in our household. With two birthdays and Valentine’s Day in the first 2 weeks, it can get a little hectic. Thankfully, my kids are grownups now so we don’t have to make Valentine’s for the whole class anymore. Wasn’t it typical that Valentine’s cards came in a box of 24 but there were 26 kids in the class, so you had to hope one kid was sick at home or buy two boxes?
Just because we don’t have to painstakingly decorate our Valentine’s box anymore, that doesn’t mean we don’t enjoy a delicious raspberry-filled sugar cookie.
What’s a Linzer cookie, you ask? It’s a whole lot of delicious in one beautiful cookie. But that’s not were it started. It originally came from Austria in the form of the Linzer Torte. The Linzer torte is named after the city of Linz in Austria. The torte is traditionally a buttery pastry filled with black or red currant jam and covered with a lattice topping. In America, the currant jam has been replaced with raspberry jam and the buttery pastry is now a cookie. Thanks, ‘Merica! Consider the cookie a portable Linzer torte.
As you can see below, I also made some thumbprint cookies. I tried to make the thumbprints heart shaped, but they look a little Mickey Mouse head instead. Oh well, the taste is the same; heavenly.
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 egg, room temperature
- ¾ tsp vanilla
- ½ tsp almond extract
- ½ cup raspberry jam (seedless or with the seeds, your preference)
- Confectioner’s sugar for dusting
Combine flour, baking powder and salt in a bowl. Set aside. In the bowl of a stand mixer, cream butter and sugar until pale yellow in color and slightly fluffy. Add egg. Mix well. Add vanilla and almond extract. Mix until combined. Gradually add flour mixture until just combined, scraping down the bowl, especially the bottom. Remove dough from bowl. It may be crumbly. Cut in half. Wrap each half in plastic wrap, making a disk. Allow to rest in the refrigerator for at least an hour.
When ready to make cookies, preheat oven to 350˚F. Line a baking sheet with parchment. Set aside. Remove cookie dough from refrigerator and allow to warm slightly. When dough is pliable, on a floured surface, roll out to ¼” thickness. Cut as many 3″ shapes as possible. Gather, chill and reroll scraps to make as many cookies as possible. Cut 1″ openings (use smaller cookie cutter in the same shape) in half the shapes.
Place shapes on prepared baking sheet(s) and bake one sheet at a time, in center of oven for 6-8 minutes, depending on your oven. When cookies are done, but not browned, remove from oven and allow to cool on a baking rack. When cookies are cooled completely, spread 1 tsp raspberry jam on each of the solid 3″ cookies. Lay tops (ones with the holes) out on a piece of parchment. Sift confectioner’s sugar through a fine-mesh sieve over cookie tops. Place cookie tops over raspberry covered bottoms. Eat and enjoy!