Raspberry Linzer Cookies for Valentine’s Day

raspberry-linzer-cookies

I have seen many different kinds of raspberry linzer cookies over all the years of my experience in the baking field.

I was taught that cinnamon-hazelnut dough, and this is my favorite kind to make, is true “linzer cookie dough”

However as I worked my way through many different restaurants, bakeries, hotels and catering jobs I found that so many people would make simple sandwich cookies made out of all types of dough recipes and call them linzer.

I will include the recipe for cinnamon hazelnut linzer dough below but in the video tutorial I went with the neoclassic version of the raspberry linzer cookie for valentine’s day and that would be one made out of chocolate sugar cookie dough! Yumm!

The following tutorial is for my Best Sugar Cookie Dough recipe but it is a basic creaming method recipe so you can plug in the cinnamon hazlenut dough here with the same exact methods for mixing, resting and rolling the dough.

As pictured I sandwiched my cookies with classic raspberry jam, but of course in this day and age you can fill them with just about anything!!  Have fun with it!

Raspberry Linzer Cookies for Valentine's Day
 
Author:
Serves: 3.5lbs
Ingredients
  • All Purpose Flour 687g (5½ cups)
  • Unsweetened Cocoa Powder 48g (½ cup)
  • Baking Powder 15g (1 Tablespoon)
  • Salt 6g (1 teaspoon)
  • Unsalted Butter 454g (2 cups)
  • Granulated Sugar 400g (2 cups)
  • Eggs 100g (2 Large)
  • Vanilla Extract 1 Tablespoon (45ml)
Instructions
  1. Cream the slightly softened butter with the sugar until light and fluffy, about 4- 5 minutes.
  2. Combine the extract with the eggs and add to the creaming butter/sugar mixture one at a time. Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.
  3. Next sift together the flour, baking powder, cocoa powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  4. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  5. Roll out the dough and cut shapes as desired
  6. Transfer cookie cutouts to a parchment line sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
  7. It is difficult to say how long exactly - as I do not know what shapes you are cutting or to what thickness you desire.
  8. So be sure to bake UNTIL ITS DONE!
  9. Cool cookies completely then dust the tops only with powdered sugar
  10. Fill the bottom half with your choice of filling (I used raspberry jam)
  11. Then sandwich them together
Notes
Store cookies in an airtight container for up to 2 weeks
CINNAMON HAZELNUT LINZER COOKIE DOUGH
Raspberry Linzer Cookies Cinnamon Hazelnut Dough
 
If you follow the video tutorial for how to mix the dough, it is all the same. You will add the hazelnut flour & cinnamon with the rest of the dry ingredients and proceed as shown in the video
Be sure to have all ingredients at room temperature before mixing
Author:
Serves: 2¾ lb
Ingredients
  • Unsalted Butter 1½ cups (336g)
  • Granulated Sugar 1 cup + 2 Tablespoons (255g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Eggs large 1 (50g)
  • Egg Whites 1 (30g)
  • Cake Flour 3½ cups (420g)
  • Hazelnut Flour 1 cup (190g)
  • Cinnamon ½ teaspoon (2g)
  • Salt ½ teaspoon
  • Baking Powder 1¼ teaspoon (7g)
Instructions
  1. Cream the slightly softened butter with the sugar until light and fluffy, about 4- 5 minutes.
  2. Combine the extract with the egg & egg white then add to the creaming butter/sugar mixture one at a time. Be sure to stop the mixer and scrape the sides of the bowl.
  3. Next sift together the flour, hazelnut flour, cinnamon, baking powder, salt and then add it all at once to the creamed mixture. Mix just until it is all combined.
  4. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  5. Roll out the dough and cut shapes as desired
  6. Transfer cookie cutouts to a parchment line sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
  7. It is difficult to say how long exactly - as I do not know what shapes you are cutting or to what thickness you desire.
  8. So be sure to bake UNTIL ITS DONE!
  9. Cool cookies completely then dust the tops only with powdered sugar
  10. Fill the bottom half with your choice of filling (I used raspberry jam)
  11. Then sandwich them together
Notes
Store cookies in an airtight container for up to 2 weeks
 

 

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