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Raspberry Linzer Cookies


  • 450g all-purpose flour

  • 130g powdered sugar

  • 3 egg yolks

  • 2tsp vanilla essence

  • 230g room temp butter

  • Raspberry jam

  • Icing sugar


  1. Beat butter and sugar together until smooth. Add in yolks and essence, beat until well combined.

  2. Add in flour and stir until it starts to come together. If dough is crumbly, add in 1tsp milk. Do not overwork dough.

  3. Invert dough out onto a clean worktop and knead it into a ball, then form the dough into a disk, wrap in foil and chill for 1hr.

  4. Preheat oven 175degC. Line baking tray with parchment paper.

  5. Lightly flour worktop. Place dough on worktop, topped with a sheet of parchment paper and roll it out to 3mm thick.

  6. Cut out as many rounds as you can. Cut out centers from half the cookie rounds.

  7. Bake for 7 - 9mins, until the bottom edges start to get slightly golden. Let cool completely and rest overnight.

  8. Spread jam onto the non-hollow centers' cookies, leaving a un-jam border. Sandwich cookies and dust icing sugar over.

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