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Walnut 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.

Raspberry Linzer Cookies

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.
Course Dessert
Cuisine American
Keyword Raspberry Linzer Cookies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 27 servings
Calories 154kcal
Author Catalina Castravet


  • 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!


Preparation time does not include 2 hours of refrigeration.


Calories: 154kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 43mg | Fiber: 0g | Sugar: 9g | Vitamin A: 225IU | Vitamin C: 1.1mg | Calcium: 18mg | Iron: 0.8mg