Ingredients
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3 cups all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1 cup (2 sticks) unsalted butter, room temperature
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1 cup granulated sugar
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1 large egg
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2 tsp vanilla extract
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1/3 cup raspberry jam
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Confectioners' sugar, as needed
Steps
1
Preheat oven to 350°F. Line 2 cookie sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt. Using a hand mixer or stand mixer, cream the butter and granulated sugar 2–3 min., until fluffy. Add the egg and vanilla. Mix well, scraping sides of bowl as needed. In batches, slowly add dry ingredients on low speed and mix until just combined.
2
Roll out dough on lightly floured surface to an even ¼-inch thickness. Using a 2½-inch round or fluted cookie cutter, cut out 30 circles, rerolling dough as needed. In centers of half the dough circles, cut out small designs like a star, heart, or any other shape. Arrange on prepared cookie sheets, spacing 1 inch apart.
3
Bake cookies 8–10 min., until lightly golden, switching positions on racks halfway through. Let cool 5 min., then transfer cookies to a wire rack to cool completely. When cool, spread 1 tsp jam on each solid cookie and top with cookies with cutouts, pressing gently to adhere. Dust with the confectioners’ sugar.
Tips
Use a variety of fillings for these Linzer cookies like mint jelly, apricot preserves, grape jelly, and/or lemon curd.
