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Raspberry Linzer Cookies

Raspberry Linzer Cookies
Raspberry Linzer CookiesTODAY

Chef notes

Here's how to make a DIY powdered sugar shaker: Line a small bowl with a 5-by-5-inch single layer piece of cheesecloth. Add 1/4 cup of confectioners' sugar. Tie the cloth closed with unflavored dental floss or kitchen twine. Use to dust cookies, cakes or hot chocolate.

Make ahead tip: The cookies can be stored in an airtight container for up to 5 days.


  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup almond meal
  • Kosher salt
  • 2 sticks unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons packed finely grated lime zest
  • Confectioners' sugar, for dusting
  • 1/2 cup raspberry jam
  • 2 teaspoons fresh lime juice



In a medium bowl, whisk the 2 cups of flour with the almond meal and 3/4 teaspoon of salt. In a stand mixer fitted with the paddle or in a large bowl using a hand mixer, beat the butter with the granulated sugar at medium speed until creamy. Add the vanilla and 1 teaspoon of the lime zest and beat until smooth. Add the dry ingredients and beat at low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until well chilled, about 1 hour.


Preheat the oven to 350°F and line 2 large baking sheets with parchment paper. Working in batches if necessary, roll out the dough   1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a smaller decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cutout cookies to the other. Reroll the scraps and stamp out more cookies. Refrigerate the cookies until well chilled, about 30 minutes.


Bake the cookies in the upper and middle thirds of the oven for 17 to 20 minutes, until very lightly browned around the edges and just firm; shift the pans from top to bottom and front to back halfway through baking. Let cool on the baking sheets.


Dust the tops of the cutout cookies generously with confectioners' sugar. In a small bowl, whisk the raspberry jam with the remaining 1 teaspoon of lime zest, the lime juice and a pinch of salt. Spoon 1 teaspoon of the jam mixture onto each whole cookie, cover with the sugar-dusted cookies and serve.

Reprinted with permission from Mad Genius Tips: Over 90 Expert Hacks + 100 Delicious Recipes by Justin Chapple and the Editors of Food & Wine