Raspberry Gingerbread Linzer Cookies
Nothing screams of holiday like cookies.. These Raspberry Gingerbread linzer cookies not only look good, but so loaded with warm spices and molasses, perfect for cold winter evenings.
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All Purpose Flour
More for rolling if needed
gm unsalted butter
softened to room temperature
Dark brown sugar
at room temperature
pure vanilla extract
Topping and Filling
3/4 cup Confectioners’ Sugar
1 Cup Raspberry Jam
Whisk the flour, salt, ginger, cinnamon, allspice, and cloves together in a large bowl. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until combined and creamy, about 2 minutes.
Add the molasses and beat on medium speed until combined.
Add in egg and vanilla on high speed for 2 full minutes. Slow down.
On low speed, slowly mix the dry ingredients into wet ingredients until combined.
Divide dough in half and place each onto a large piece of plastic wrap. Flatten into a 1-inch disc and wrap each up tightly. Chill for at least 30 - 2 hours minutes.
Preheat oven to 180°C. Line baking sheets with non-stick paper.
Roll the disc one by one in a floured surface - chill if needed,
Cut the rolled dough using linzer cookie molds. One half should be whole, another half should have holes :) Re-roll once you are done with one batch with the leftover dough.
Bake for 12 -15 minutes.
Dust the hole-y half with icing/confectioner's sugar.
Spoon 1 teaspoon of raspberry jam on the underside of each whole cookie. Carefully top each with a hole-y cookie and press down gently to create a cookie sandwich.
Chill the dough without fail. Overnight chilling if you have time.
Dust the work surface with flour to avoid the dough sticking. Chill in between rolling if needed.
Use any jam or chocolate filling for sandwiching.
Dust only the top hole-y cookies with icing sugar.
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A Recipe from Parveenskitchen.com