Raspberry Linzer Cookies
If you want to bake a classic cookie that's melt-in-your-mouth tender, super fruity, absolutely gorgeous, and made with simple ingredients, then this Raspberry Linzer Cookie recipe is for you!
Servings: 40 Portionen
Calories: 79kcal
Equipment
- Thermomix
- Ausrollholz
- Linzer Ausstecher mit Ostermotiv
- Backblech
- Backpapier
- Schüssel
- Spritzbeutel
Zutaten
For the shortbread dough:
- 300 g All-purpose flour
- 200 g Cold butter cut into pieces
- 100 g Powdered sugar
- 1 tsp Lemon zest
- 1 pinch Salt
- 1 packet Vanilla sugar
- 1 Egg yolk
For the filling:
- 50 g Raspberry jam
For the glaze:
- 100 g Powdered sugar
- ca. 4 tbsp Milk
- 2 tbsp Freeze-dried raspberries
Zubereitung
- 300 g All-purpose flour, 200 g Cold butter, 100 g Powdered sugar, 1 tsp Lemon zest, 1 pinch Salt, 1 packet Vanilla sugar, 1 Egg yolkFor the cookie dough, add all dough ingredients to the mixing bowl and knead on 3 min. / Dough Mode until a dough forms.
- Turn the crumbly dough out onto your work surface and knead it together into a disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- After chilling, preheat your oven to 180 °C.
- Divide the dough in half and take just one half out of the fridge to start. On a lightly floured surface, roll it out until it's about 3–4 mm thick.
- Cut out cookies using a solid cutter (without a center cutout) and place them on a baking sheet lined with parchment paper. Re-roll dough scraps and cut out as many cookies as possible.
- Bake in the preheated oven for 8–10 minutes, until lightly golden.
- Meanwhile, take the remaining dough out of the fridge and roll it out as well. Cut out cookies using a cutter with a center cutout (a cute festive shape like Easter bunnies works great!). Transfer to a parchment-lined baking sheet and bake as well.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- 100 g Powdered sugar, ca. 4 tbsp Milk, 2 tbsp Freeze-dried raspberriesFor the glaze, whisk together the powdered sugar, milk, and 1–2 tbsp crushed freeze-dried raspberries. (The glaze should have a nice, thick consistency.)
- Dip the top side of the cutout cookies into the glaze and sprinkle with a few more crushed freeze-dried raspberries.
- 50 g Raspberry jamSpoon the raspberry jam into a piping bag and pipe a dollop into the center of each solid bottom cookie. Gently place the glazed cutout cookies on top to sandwich them together.
