Raspberry Chocolate Linzer Cookies
We think this is the year to focus on self-love. What better way than to make yourself these amazing Raspberry Chocolate Linzer Cookies!
Prep
15m
Cook
7m
Wait
1h
| Category: | Desserts |
| Seasons | |
| Tags: |
Ingredients
For
15
Serving(s)
Ingredients
| 2 Oakdell Omega-3 Brown Eggs |
| 2 1/3 cup all-purpose flour |
| 1 tsp baking powder |
| 1/2 tsp salt |
| 1/2 tsp cinnamon |
| 12 tbsp unsalted butter, room temperature |
| 1 cup superfine sugar or 1 cup granulated sugar pulsed in food processor |
| 1/2 tsp almond extract |
| 1 cup semi-sweet chocolate chips, melted |
| 1 cup raspberry jam |
| powdered sugar |
Raspberry Chocolate Linzer Cookies Directions
- In a medium bowl combine, flour, baking powder, salt, and cinnamon. Set aside.
- Beat butter and sugar using a hand mixer until well combined, about 3 minutes.
- Add cage-free eggs, one at a time, and mix in. Add almond extract and mix in.
- Slowly mix in the flour in 3 additions to form a dough. Wrap in plastic wrap and refrigerate for at least 1 hour so the dough isn’t as sticky.
- Preheat the oven to 375 degrees F. Line a baking sheet pan with parchment paper. Roll the dough out and cut out cookies using a 2 ½-inch cookie cutter. Cut out the center of half the cookies using a 1-inch cookie cutter. Bake until lightly brown, about 7-10 minutes. Cool on pan for 5 minutes and then transfer to a cooling rack.
- Spread melted chocolate and jam on the bottom cookies without the 1-inch window cutout. And top with the cutout cookies to form sandwich cookies. Sift powdered sugar over the tops.
