Nut-Free Linzer Cookies
Makes 25 (3") sandwich cookies + 12 small heart-shaped cookies
Ingredients
- ¾ lb (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 3½ cups all-purpose flour
- ¼ tsp kosher salt
- 1 tsp vanilla extract or vanilla bean paste
- ¾ cup thick raspberry preserves
- powdered (confectioners) sugar for dusting
Special Equipment
- parchment paper
- stand mixer with paddle attachment
- sheet pan
- plastic wrap
- 3” round cookie cutter
- small heart-shaped cookie cutter
How-to
- Preheat the oven to 350º
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until light and creamy. Add the vanilla and egg, beat to blend
- In a separate bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture, mixing on low speed until the dough starts to come together
- Turn out onto a surface dusted with flour and shape into a flat disk
- Split the dough into two pieces and wrap in plastic. Place in refrigerator to chill for 30 minutes
- Roll the dough ¼" thick and cut 2¾" rounds with a plain or fluted cutter
- With half of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on a parchment-lined baking sheet and chill for 15 minutes
- Bake the cookies for 8-10 minutes, until the edges begin to brown. Allow to cool to room temperature
- Spread raspberry preserves on the flat side of each solid cookie, about 1 tbsp per cookie
- Dust the top of the cut-out cookies with powdered (confectioners) sugar and press the flat sides together with the raspberry preserves in the middle and the powdered sugar on the top