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Raspberry Pecan Linzer Cookies

Raspberry Pecan Linzer Cookies

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours (includes chilling)
  • Yield: 20 sandwich cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Raspberry pecan linzer cookies are perfect for the holidays! Dusted with powdered sugar and filled with sweet raspberry jam, these buttery sandwich cookies are delicious!


Ingredients

  • 1 2/3 cups flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cup sugar
  • 3/4 cup pecans
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 large egg yolks, at room temperature
  • 3/4 cup raspberry preserves
  • powdered sugar, for dusting

Instructions

  1. Whisk together flour, salt, and baking powder in a medium bowl. Combine sugar and pecans in a food processor and pulse together until finely ground, about 30 seconds.
  2. Combine pecan-sugar, melted butter, and vanilla in mixer bowl. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks. Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces.
  3. Line two baking sheets with parchment paper and divide dough in half. Working with one portion of dough at a time, roll the dough out between two pieces of lightly floured parchment paper to just shy of 1/4-inch thick.
  4. Use a floured 2-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 20 rounds. Repeat with remaining disk of dough and use a floured 1-inch round cutter (or snowflake cutter) to remove centers from 20 rounds.
  5. Use a metal spatula to place rounds on baking sheets and chill for 30 minutes. Preheat oven to 350°F.
  6. Bake, rotating pans halfway through, for 10 to 12 minutes, until lightly golden and edges are set. Cool cookies for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  7. Place raspberry preserves in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Turn over whole cookies and pipe about 2 teaspoons raspberry preserves in the center of each cookie (or use an offset spatula). Dust cutout cookies with powdered sugar and sandwich cookies together.
  8. Store cookies in a single layer in an airtight container at room temperature or in the refrigerator.

Keywords: Raspberry, Pecan, Linzer Cookies, Holiday Cookies