Raspberry Linzer Cookies
Servings: 12-15 cookies
1/2 cup butter, unsalted
1/3 cup sugar
2 tsp. vanilla
1 egg yolk
1/4 tsp. salt
1 1/2 cups flour
1/2 cup raspberry jam
2-3 Tbsp. confectioner's sugar for dusting (optional)
Preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper. Set aside.
In a large bowl or in the bowl of a stand mixer fit with the paddle attatchment, cream together the butter and sugar until smooth.
Add the vanilla and egg yolk. Continue to mix until smooth.
Add in the salt and flour and mix until the mixture looks crumbly. At this point, turn the dough onto the counter on top of parchment paper and work it into a ball of dough with our hands. The dough will look dry, that's normal.
Roll the dough out thin on top of parchment paper, then place the rolled out dough on a cookie sheet and chill for about 15 minutes.
Once the dough has chilled, cut out as many circles as you can, re rolling the dough as you work with it to use it all up.
Cut out a small shape in the center of half the circles.
Place the cookies onto the prepared cookie sheet placing each cookie about 1" apart (they won't spread much at all).
Bake for 8-9 minutes or until golden brown.
Let the cookies cool completely.
On the bottom side of the cookie without a shape cut out of the center, place about 1/2 tsp. of jam and spread it evenly.
Place the cookie with a shape cut out on top of the jam to complete the sandwich cookie shape.
Repeat this step for each cookie then dust the top of all of them with confectioner's sugar.