This dish is perfect for fall. Serve with apple slices.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 32 |
| Yield: | 32 cookies |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup white sugar
- ½ cup butter at room temperature
- ¼ cup egg substitute
- 1 teaspoon vanilla extract
- ¼ cup seedless raspberry jam
- 1 tablespoon confectioners’ sugar, or as needed
Instructions
- Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
- Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
- Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
- Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
- Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners’ sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 62 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This was a delightful recipe. I swapped out the egg substitute for a farm fresh egg. Next time I will use almond flavor rather than vanilla. I will definitely make these again! Baking time should be set to 8-9 minutes at most otherwise they get a bit overdone.
I made these cookies todat with my granddaughter. She had a blast! She also really loves this recipe!
Cold dough was crumbly but when I let it sit out a while it rolled well. I do think I would add almond flavoring but otherwise I like this recipe. With my Amish raspberry jam filling they are yummy!
Crumbly dough we opted for another 50 percent more butter to make it better
Very good recipe, easy to make and enjoyed by all. Good cookie for those who have allergies to nuts, but would still like the thought of Linzers!
2.11.17 Set the timer for 10 minutes, and they were overbaked (actually crispy). If I make these cookies again, I’ll start checking for doneness at 7 minutes. Still, this is a tasty cookie, just doesn’t taste like Linzer cookies to me. At a minimum, I’d swap out the vanilla for almond extract because there’s zero almond flavor in these cookies.
Substituted almond extract for the vanilla extract to make it more authentic. Used 1 egg, not the egg substitute called for. Tastes lovely. Only baked for 8 mins. I think baking longer would leave them over baked, at least in my oven. Will definitely bake them again. So pretty!
they were good. I over baked them (13 mins) -they were crispier but not burnt. my family liked them and the recipe was easy to follow. I will definitely do this again!
Classic Linzer cookies are and should be almond based! This includes almond flour (ground almonds) and almond extract! These are just a type of sugar cookie.