The Speckled Palate
December 8, 2014

Raspberry Linzer Snowflake Cookies

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling, these Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!

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It’s Christmas Cookie Week, and I am thrilled to have y’all here with me!

Who’s excited about some cookies?

I know I am!

However, I’m currently at the doctor’s office taking a glucose test to see how well my body is processing sugar during pregnancy. If y’all could send me some positive vibes, that would be ah-mazing. And yes, I realize how ironic it is that I’m hosting Christmas Cookie Week this week while potentially not being able to eat cookies anymore if the results don’t come back normal. I know. Let’s not discuss it, mmmkay?

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!

The story behind these Raspberry Linzer Snowflake Cookies starts last January.

My neighbors come together for a yearly progressive dinner during the wintertime. We’ve gone for the past two years, and we’ve had a fantastic time each time spending time with our neighbors and getting to know more people in our neighborhood.

Someone brought Raspberry Linzer Cookies to the dessert house, and they were absolutely scrumptious. And I may or may not have scarfed several while we were there, hanging out and chatting with our friends. (Hey, I was in marathon training, so it was OK…)

I’ve been dreaming about them ever since, but I can’t seem to find Linzers in the grocery stores around here.

What’s a girl to do?

She makes her own!

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!

These Raspberry Linzer Snowflake Cookies are a beautiful balance. The cookies are sweet but not too sweet. The raspberry jam is tart but not too tart.

The combination of slightly sweet and slightly tart just sings, and I declared my love for these cookies at first bite.

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!

Erin’s Recommended Tools/Products for Raspberry Linzer Snowflake Cookies

Please note that some of the links listed below are affiliate links, meaning if you were to make a purchase through one of these links, I would receive a small commission. Thanks for your support of The Speckled Palate!

Here’s how you can make them:

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!
5 from 1 vote
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Raspberry Linzer Snowflake Cookies

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!
Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 17 minutes
Total Time 1 hour 47 minutes
Servings 8 sandwiches
Author Erin Parker, The Speckled Palate

Ingredients

  • 4 oz . slivered and blanched almonds (about 1 cup)
  • 1/4 cup cornstarch
  • 3/4 cup unsalted butter , softened (1 1/4 sticks)
  • 2/3 cup powdered sugar , plus more for sprinkling
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 cup + 2 tablespoons unbleached all-purpose flour , plus more for rolling
  • 1/2 cup seedless raspberry jam

Instructions

  1. In a food processor, pulse the almonds and cornstarch until the almonds are finely ground.
  2. Using a stand mixer with a large bowl attached, beat the butter and powdered sugar until smooth. Increase the speed to high and beat until light and fluffy. Scrape down the sides.
  3. Turn the speed down to medium and add the vanilla, salt and vegetable oil. Scrape down the sides.
  4. Turn the mixer on low, and slowly alternate adding the almond mixture and flour. Mix until combined, then scrape down the sides with a plastic spatula.
  5. Divide the dough into two pieces. Flatten them in a strip of plastic wrap, and wrap tightly.
  6. Refrigerate dough until firm. (I refrigerated mine overnight, and it was entirely too hard, so I let it sit out for an hour or two until it was pliable for rolling.)
  7. Preheat the oven to 325°F. Line two baking sheets with parchment paper, and set aside.
  8. Sprinkle flour on a flat, dry surface.
  9. Remove one round of dough from its plastic wrap, and roll out until about 1/4" thick.
  10. Using a floured cookie cutter, cut out your cookies. For half the cookies, you'll leave the cookie whole while the other half, you will cut out the centers of the cookies with another prepared cookie cutter. (I used snowflake shapes, but you can use whatever cookie cutter you have on hand as long as the cutter that is used for the centers is smaller than the size of the cookie cutter used to create the main cookie shapes.)
  11. transfer to a prepared baking sheet, setting the cookies about 1" apart from one another.
  12. Repeat this process with the second round of dough until all cookies have been formed and transferred to the baking sheets.
  13. Bake for 17-20 minutes, or until the edges have turned golden brown.
  14. Transfer the cookies to a wire rack for cooling.
  15. Sprinkle additional powdered sugar on top of the cooled cookies with cut-out centers.
  16. In a small bowl, heat the jam until slightly warm, and stir until smooth. Spread the top of the whole cookies with a tablespoon of jam, then place the cookies with the cut-out centers on top of them.
  17. Enjoy with a glass of milk!

Recipe Notes

Adapted from Good Housekeeping's Good Housekeeping Christmas Cookies.

Please note that the preparation time does NOT include the rest time for the dough.

Cookies should be stored in a sealed container with wax paper separating the layers for up to a week. They can also be frozen for up to 2 months in a freezer-safe container.

Slightly sweet shortbread-style cookies filled with a deliciously tart raspberry filling. These Raspberry Linzer Snowflake Cookies are the perfect balance for those who love the not-so-sweet desserts!

Are you a fan of Linzer cookies?

Have you found yourself craving a specific dessert before?

Christmas Cookie Week 2014 // The Speckled Palate


Want to join in on this sugar, butter and baked goodness celebration? We’re just getting started and would LOVE for you to be a part! Head over to the intro post to Christmas Cookie Week 2014, and I’ll see y’all back here tomorrow for another gorgeous holiday-themed sweet recipe!

20 Comments

    • Erin

      Thanks, Jenna! I basically ate the entire batch of these… so 8? Totally works! They’re super delish!

  1. Kelly @ Hidden Fruits and Veggies

    I looooove Linzer cookies, especially with a big glass of milk. Sending positive thoughts your way that cookies are still on the menu after your test!

    • Erin

      Gosh, I looooooove Linzers, too! There’s nothing like one with a giant glass of milk, huh?

      Thanks for the positive thoughts. I still haven’t heard back about the results, so hopefully, it’ll be OK whenever I hear back!

  2. Cheryl

    Fingers crossed for you! I’m sure you’ll be just fine.. I know my best friend was so freaked out by the test, but everything ended up just peachy. These look insanely elegant.. like I would not even know where to start with linzers! Well, I guess I do.. right here, huh?! 🙂

    • Erin

      Thank you, Cheryl! I still haven’t gotten my results, so I’m assuming no news is good news. I totally understand how your best friend felt about that test! I’m glad it ended up peachy for her, and I seriously hope it ends up the same for me.

      Not gonna lie: I was totally impressed with how these cookies turned out. I’m generally not good at making super pretty things, and they ended up WAY prettier than I expected! And you can totally make these — this is a great place to start!

  3. Jayne | Tenacious Tinkering

    These snowflakes are BEAUTIFUL! I wanted to make this initially but due to inefficiency (as I’m prone to be infected with), I had to give it up. Got to make your recipe! Also, sending good vibes your way through your pregnancy 🙂

    • Erin

      Thank you, Jayne! I’d love to see your take on Linzers at some point, even if it’s not during this week due to inefficiency. (I’ve been horribly inefficient this week, too, so I totally feel you!)

      Thanks for the good gives! I appreciate it!

  4. Maria | Pink Patisserie

    What gorgeous cookies! So beautiful and festive. Hope all goes well with your tests! Fingers crossed for you! 🙂 Thanks so much for hosting the cookie party! Such a fun idea and I’m thrilled to participate!

    • Erin

      Thanks, Maria! I’m glad you like the cookies, and thank you for crossing your fingers, too! I absolutely love hosting Christmas Cookie Week, and I’m thrilled to have so many lovely bloggers, yourself included, joining me in this adventure!

  5. Anne

    These are so pretty! Though my specific cravings usually involve chocolate or copious amounts of frosting, so I think I could make these for gifts and not be TOO tempted to eat them all. They really would make perfect cookies for gifting though, they’re so lovely.

    • Erin

      Thank you, Anne! I was pleasantly surprised with how pretty these cookies ended up.

      I generally lean toward chocolate this time of year, too, but these were just divine. And I bet they’d be perfect for giving because they’re so festive!

  6. amanda

    Is there anything that I could use in place of almonds? My sister is allergic but I would love to make these!!

    • Erin

      Hey Amanda! I haven’t made these with any other nuts other than almonds, but I’ve read recipes for Linzer Cookies that call for pecans and hazelnuts. Does your sister have allergies to those nuts, as well? Maybe one of those could work as a substitute if she’s not…

  7. myriam / rhubarb! rhubarb! rhubarb!

    these are incredibly gorgeous! now I really want to try my hand at making my own, even though it sounds intimidating. also, @amanda: my boyfriend has almond allergies, so I was planning on substituting the almonds with ground up pumpkin seeds! I’ll let you know how that goes.

    • Erin

      Thanks, Myriam! I’d love to hear how yours turn out, especially with the ground pumpkin seeds. So interesting! And it’s not too intimidating… these are basically like sugar cookies with a little extra.

  8. Jamie @ Coffee With Us 3

    Thanks for linking up your adorable cookies at The Pretty Pintastic Party! We love them so much we’re featuring them this weekend- we hope you’ll stop by!

  9. Lucy Kojio

    The cutters used here are awesome. Does anyone know what brand is used to get the cookie and cutout both?

    Thanks!

  10. Pingback: Christmas Cookie Week 2014: Final Cookie Round-Up! » The Speckled Palate

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