Raspberry Chocolate Linzer Cookie Recipe

Homemade Cookies
Made with Raspberry Jam

These is the Best Linzer Cookie Recipe, made with raspberry jam and chocolate. 

A little different than the traditional linzer cookies ... and oh, so good!

If you have a linzer cookie cutter to use, you can use it, it you do not, it is just as easy to use two standard round cookies cutters.

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Get creative!

If you are making these for Christmas, use snowflakes, or Christmas Trees for the center cut outs.

If you are making these for Valentine's Day Cookies, use heart shaped cut outs, for Easter Cookies, use spring flower cut outs, and so on!

Ingredients

2 cups all-purpose flour
2/3 cups toasted hazelnuts
1/3 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. ground allspice
1 cup unsalted butter (room temperature)
1/2 cup brown sugar, packed
1 medium egg
2 tsp. vanilla extract
1 cup raspberry jam
1/4 lb. dark chocolate pieces
confectioners' sugar for dusting

Directions

In a food processor or a blender combine the flour, toasted hazelnuts, cocoa powder, baking powder, salt, cinnamon and allspice.

Pulse just until nuts are finely chopped.

In a large bowl, using an electric mixer, beat together the butter and brown sugar until light and fluffy.

Add the egg and the vanilla and continue to beat.

Add the flour mixture and mix on "low" speed until thoroughly combined.

Divide the dough in half and form each into a disk shape, wrap, and refrigerate for about 2 hours.

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Prepare the Filling:

In a small pan, combine the raspberry jam and the chocolate pieces, and heat on low, stirring to prevent burning, until melted and well combined. (You can also do this step using a microwave-be sure to use a low setting.) Allow mixture to cool.

Remove dough disks from fridge, and roll out to about 1/8" on floured surface.

Using a 2 1/2" cookie cutter, (round), cut 48 rounds from the dough.

Use a 1" round,(or your choice of shape), cookie cutter to cut out the center of 24 of the dough rounds.

Transfer the cookies to a parchment lined cookie bake sheet, and bake cookies at 350° F for about 10 minutes or until edges begin to turn a golden colour.

Allow cookies to cool completely.

Assemble Cookies:

Assemble cookie sandwiches by spreading 1 tsp. of jam onto each of the 24 solid cookies, lightly dust the cookie rounds with the center cut-outs, and place it on top of the jam covered bottom round.

Makes about 24 (sandwich) cookies.

(This recipe has been adapted from a recipe in my local newspaper, "the Hamilton Spectator")

ENJOY these amazing raspberry cookies!

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