Ah, the holiday season! A time when the air is filled with the scent of pine, the gentle hum of festive melodies, and the warmth of shared moments. In my kitchen, this magical time is marked by the creation of a special treat that has been a part of my family’s Christmas tradition for generations: Raspberry Linzers. These cookies are not just confections; they are little parcels of joy, embodying the spirit of the season.
Raspberry Linzers Recipe
Yield: About 24 cookies
Ingredients:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1/2 cup raspberry jam, for filling
- Powdered sugar, for dusting
Preparation:
- Whisk Together Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This is crucial for achieving that melt-in-your-mouth texture.
- Add Egg and Flavorings: Beat in the egg, followed by the vanilla extract and lemon zest. The lemon zest is my secret touch – it adds a bright note that beautifully complements the raspberry.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
- Chill the Dough: Divide the dough in half, flatten into discs, and wrap in plastic. Chill in the refrigerator for at least 1 hour. This step is essential for easy rolling and cutting.
Baking:
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll & Cut the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Using a Linzer cookie cutter or a similar shaped cutter, cut out the cookies. For half of the cookies, cut out a smaller shape in the center – these will serve as the tops.
- Bake: Place the cookies on the prepared baking sheets and bake for about 10-12 minutes, or until they are lightly golden.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Assembly:
- Spread Jam: Spread a thin layer of raspberry jam on the flat side of each solid cookie.
- Dust & Top: Dust the top cookies (the ones with the cut-out centers) with powdered sugar. Then, place them on top of the jam-covered cookies, gently pressing to sandwich them together.
As these Linzers bake, the kitchen becomes a haven of heavenly aromas – buttery, sweet, with a hint of raspberry and lemon. It’s like wrapping yourself in a cozy, edible hug. When you bite into these cookies, the delicate crunch of the buttery pastry gives way to the sweet-tart raspberry filling, creating a symphony of flavors that dance on your palate.
Sharing these Raspberry Linzers with family and friends is the epitome of holiday joy. Each cookie, with its festive appearance and heartwarming taste, is a small token of love and tradition. As you pass these treats around, accompanied by laughter and stories, you’re not just sharing cookies; you’re sharing memories, creating new ones, and celebrating the timeless joy of togetherness. Happy holidays, and may your days be merry, bright, and filled with the sweetest of moments! 🎄🍪✨