Guess who’s back with these epic Christmas Linzer Cookies… my Omi!!! We’re breaking out the mixer and copious amounts of Raspberry Preserves and baking!!
We’ll get right into these Christmas Linzer Cookies but let me just remind you guys that Omi has a handful of epic recipes here on WGC and in my cookbooks! And man that woman can COOK!! Omi used to make these for us every Christmas when we were kids and they are truly perfection! I cannot WAIT until next year when she can make them for me again in real life!!
These Christmas Linzer Cookies are the perfect way to spend some time in your kitchen this week/weekend. Plus you can bring a little cheer to anyone in your life that needs a secret santa drop off!
Also FYI – we went with a Raspberry Bonne Maman preserves for this Christmas Linzer Cookies recipe, but any flavor preserve is fair game. We’ve done them with strawberry, orange, blueberry, red fruits… the works!! They are all brilliant sandwiched between these two cookies. I basically tested them all. DON’T JUDGE ME. It’s a tough job but someones gotta do it!
Need some more Christmas cookies – never fear! I’ve got ya covered!
Christmas Linzer Cookies with Raspberry Preserves
- 3 cups all purpose flour, plus more for dusting
- 3/4 cup white sugar
- 1 1/2 cups softened butter
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup Raspberry Preserves (I love Bonne Maman)
- Powdered sugar for dusting
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer mix together the butter, sugar and vanilla with the paddle attachment until just combined.
- Add the flour, water and salt and mix on low speed until the dough comes together in a uniform mass. Transfer the dough to your work surface and shape into a flat disk. Wrap with plastic wrap and place in the fridge for 30-60 minutes.
- Once chilled, sprinkle some flour on the dough and roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter, cut out as many cookies as possible. Rework any leftover dough and repeat until no dough remains, adding a few tablespoons of flour if it's still sticky. Using a smaller cookie cutter, make holes in the middle of half of your rounds. Place cookies on a parchment lined baking sheet and chill for an additional 15 minutes prior to baking
- Bake the cookies for 15 – 20 minutes, until the edges begin to brown. Allow the cookies to cool to room temperature.
- Dust the cut out cookies with confectioners' sugar and spread raspberry preserves on each solid cookie. Sandwich your cookies together and serve.