This the season to make all the cookies and sweets! My oldest son and I have a tradition to bake dozens of cookies and take them to our local Women and Children’s Shelter to hopefully brighten up their holidays. I plan to include these when we make the cookies.
I found the adorable linzer cookie cutters HERE. They come in a set of 4. I chose not to use the ornament cookie cutter, but they are all so cute! I am partial to the gingerbread man.
This recipe is a take on a PB&J linzer cookie recipe I found in an issue of Southern Living Magazine. I altered the original recipe quiet a bit to fit what I was going for, and they turned out perfectly!
Ingredients
1 1/2 cups unsalted butter – softened
1 cup granulated sugar
1 egg yolk
1/2 tsp vanilla bean paste
2 1/2 cups flour
1 tsp baking soda
1/2 tsp coarse salt
1/2 cup raspberry preserves
1/2 cup powdered sugar
Step 1: Preheat the oven to 375°F. Add the softened butter and granulated sugar into an electric mixer fit with the paddle attachment. Mix on medium speed until combined.
Step 2: Turn the mixer off and add the egg yolk and vanilla bean paste. Turn the mixer to low speed and mix just until incorporated. About 1 minute. In a separate mixing bowl, add the flour (I used all purpose), baking soda, and coarse salt. Whisk to combine.
Step 3: With the mixer on medium speed, slowly add the dry ingredient mix to to electric mixer until all ingredients are well combined.
Step 4: Divide the dough into two and form a ball. Heavily flour a flat surface and roll the dough out until the dough is about 1/4 inch thick. Use the same cookie cutter to make two cutouts each. Press the stamp down for one of the two cutouts for each cookie.
Tip: If you don’t have linzer cookie cutters, you can use a normal size cookie cutter of your choice and a mini star or heart cookie cutter to create the window.
Step 5: Bake the cookies for 10-12 minutes on 375ºF. Allow the cookies to cool completely before decorating. Once the cookies are cooled, place the cookie tops on a cooling rack, spaced out where they are not touching, and use a sifter to sift powdered sugar on the tops.
Step 6: Spread a thin layer of raspberry preserves on the cookie bottom, then carefully add the dusted cookie top.
Serve and enjoy!
And that’s a wrap! I hope you enjoyed my post. Make sure to check out my fellow cookie bloggers to get more easy Christmas cookie ideas. Linked below.
Santa Cookies by Jaclyn
Brown Sugar Cookies by Emily
Shortbread Cookies by Carla
Sugar Cookies by Emily
Until next time, friends. Happy Holiday baking! Xo
