RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY

Raspberry Poppyseed Linzer Cookies Recipe by Tasty image

Here's what you need: raspberry, sugar, lemon juice, all-purpose flour, almond flour, unsalted butter, sugar, kosher salt, lemon zest, McCormick® vanilla extract, McCormick® poppy seeds, large egg

Provided by Alix Traeger

Yield 14 cookies

Number Of Ingredients 12

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Ingredients

1 cup raspberry
½ cup sugar
1 tablespoon lemon juice
1 cup all-purpose flour, plus more for dusting
1 cup almond flour
8 tablespoons unsalted butter, plus 2 tablespoons, softened
½ cup sugar
1 pinch of kosher salt
½ teaspoon lemon zest
1 teaspoon McCormick® vanilla extract
3 tablespoons McCormick® poppy seeds, optional
1 large egg

Steps:

Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
Add the poppy seeds and beat for 1 minute to distribute evenly.
Add the egg and beat for 1-2 minutes, until well incorporated.
Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 21 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams

*** Explore more Raspberry Poppyseed Linzer Cookies Recipe By Tasty Recipes »

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Handsome Boy

handsome-b58@hotmail.com

I'm not a baker, but these cookies look so good that I might just have to give them a try.

Faith Bassey

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These cookies sound amazing! I'm going to add them to my list of recipes to try.

Isha allah YT

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I'm allergic to raspberries. Do you think I could use a different type of fruit in these cookies?

Arslan Shabbir

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These cookies look delicious! I'm definitely going to try this recipe.

Robert Schaller

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I'm not sure how I feel about the combination of raspberry and poppy seed. I think I might try making these cookies with a different filling next time.

Henic Tag

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These cookies are so pretty! I can't wait to make them for my friends and family.

Sabry Hegazy

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The cookies were a bit dry for my taste, but I think that's because I overbaked them. Next time I'll be sure to watch them more closely.

Rabul Islam

r@yahoo.com

I love the delicate flavor of these cookies. They're perfect for a light dessert or afternoon snack.

Nawaz

nawaz90@gmail.com

These cookies are a bit time-consuming to make, but they're definitely worth the effort.

Md abid Hasan

md_a14@hotmail.com

I had a hard time finding raspberry jam, so I used strawberry jam instead. The cookies still turned out great.

Jacob Aycock

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I've never had a linzer cookie before, but I'm definitely a fan now. These cookies are so light and airy, and the raspberry filling is divine.

Haasith Haasith

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These cookies are perfect for a summer picnic or potluck.

Md Suruj

md-s@hotmail.fr

I'm not a huge fan of poppy seeds, but I really enjoyed these cookies. The raspberry flavor is really prominent and the poppy seeds add a nice crunch.

Mohamed yahyia

ymohamed66@gmail.com

The cookies were a little too sweet for me, but I think that's just a personal preference.

Md Bakir Hosen

hm@gmail.com

These cookies are so easy to make, even for a beginner baker like me. They're also really versatile - I've added chocolate chips, nuts, and even dried fruit to the batter.