Raspberry Linzer Cookies are tender, buttery and sweet. They melt in your mouth and have a light nutty flavor and a delicious raspberry preserves middle.
These cookies are perfect for the upcoming holiday season. Like our other popular desserts Neon Colored Chocolate Sugar Cookies, Chocolate Truffle Cookies and White Chocolate Raspberry Lemon Cookies, the Raspberry Linzer Cookies will be a nice addition to the holiday table.
Raspberry Linzer Cookies
Walnut Raspberry Linzer Cookies are tender and buttery. They almost scream “holiday” and make you blast some Christmas music and moves. Seriously guys, these classic cookies are the bomb. While they may take a little longer to make and only seconds to eat, everyone will love them. The Walnut Raspberry Linzer Cookies are buttery and tender, the shortbread dough is made with walnut meal for extra flavor. May your Christmas be nutty and filled with raspberry preserves, see what I did here!
Raspberry Linzer Cookies Recipe Tips
- Firstly, the cookies can be made with either walnut or pecans.
- Also, when you process the walnuts, make sure the final results resembles walnut meal / fine crumbs.
- The dough itself, is very tender and you should work with it only after chilling it. Because the more you keep it at room temperature, the harder it will be to roll and shape the cookies. Therefor, chill your dough!
- Similarly, you can use your favorite preserves or jelly in these cookies. For example, I made other versions with blackberry jam and dulce de leche. Check those here.
- In addition, let the cookies completely cool before sprinkling the tops with powdered sugar. Similarly, before adding the filling onto the bottom ones.
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I can’t even tell how much we loved these Raspberry Linzer Cookies – they literally melt in your mouth! Also, they are not very sweet, the raspberry preserves and confectioner’s sugar add just the right amount of sweetness. At the same time, the toasted ground walnuts add a nice nutty flavor and texture. Each bite is filled with buttery crumbs and sweet raspberry preserves.
While the cookies involve a few steps and you need to refrigerate the dough, its nothing hard. However, you have to make sure you have the time to play in the kitchen with them. The dough is a little crumbly, so don’t skip the refrigeration part. Just be patient and gentle, you are about to be rewarded with some amazing cookies.
How Long Will Raspberry Linzer Cookies Stay Fresh
The cookies can be stored wrapped in plastic wrap at room temperature for about 5-7 days.
Tools/Ingredients I used to make this Eggless Walnut Raspberry Cookies Recipe:
- Linzer Cookie Cutter Set – I have this one and I like all the fun shapes.
- Food Processor – my partner and helper in the kitchen!
Raspberry Linzer Cookies
- 2 sticks unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (plus additional flour for rolling the cookies)
- 1/2 cup chopped walnuts (toasted and ground)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup raspberry preserves
- powdered sugar
- Preheat oven to 350 F.
- Lay walnuts on a cookie pan covered with parchment pepper and bake for 5-6 minutes. Remove from oven and ground in a food processor. Set aside to cool.
- In the bowl of an electric mixer, fitted with the wire whisk, whip the butter until smooth. Add the sugar and mix until the mixture becomes light and fluffy, for about 5 to 8 minutes. Make sure you pause once to scrape the sides of the bowl using a rubber spatula.
- In a medium bowl mix flour, ground walnuts, salt and cinnamon.
- Manually, using a rubber spatula, add flour mixture to the butter mixture and mix slowly until all combined.
- Lay 2 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour.
- Place ½ of the batter on each of the pieces of wax paper. Coat with another light layer of flour and roll until ⅛ inch in thickness. Top with another piece of wax paper of the same length and slice the dough on a cutting board. Repeat with the remaining dough and transfer the cookie dough discs to the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- After 2 hours, remove 1 dough sheet/disk from the refrigerator and gently, avoiding to create any creases or cracks, using a liner cookie cutter, cut as many round shapes as the dough sheet fits. Using a mini flower cookie cutter, cut out flower shapes (or any desired shape) of the center of half of all the cookies. Save the scraps.
- Arrange the cookies neatly in a single layer on a baking sheet covered with parchment paper and bake for 12 minutes, until they are lightly golden brown. Please start checking after 7 minutes of baking as every oven is different.
- Remove the trays from the oven and allow cookies to cool slightly on the tray for a few minutes before gently transferring them to a flat surface or cooling wire rack.
- Roll any remaining scraps and repeat the process, if the dough becomes too soft, roll into a disk on wax paper and refrigerate for 15-20 minutes before cutting the cookies.
- Repeat with the remaining cookie sheet/disk from the fridge.
- Assembling: Lay all the flower center tops on a separate cookie sheet and dust with powdered sugar. This is done to avoid powdered sugar on the raspberry preserves center.
- Spoon ½ or 1 teaspoon of raspberry preserves on each bottom and place a top flower center on squarely on each.
- Serve and enjoy!