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To truly appreciate Raspberry Linzer Cookies, one must first delve into their rich cultural heritage. Linzer cookies have their roots in Linz, Austria, where the famous Linzer Torte originated. This tart, celebrated as one of the oldest known cakes in the world, dates back to the early 17th century. Made with a buttery, almond-based crust and a layer of raspberry jam, the Linzer Torte is often topped with a lattice design that beautifully showcases the fruit filling.

Raspberry Linzer Cookie

Discover the delicious world of Raspberry Linzer Cookies, a charming twist on a classic Austrian treat. Made from buttery, nutty cookie dough and filled with sweet raspberry jam, these delightful cookies are perfect for any occasion, from holiday gatherings to a simple indulgence at home. Join us on a journey through their origins, essential ingredients, and a step-by-step guide to creating these tempting treats. Elevate your baking game now! #LinzerCookies #Baking #Cookies #AustrianDesserts #HomemadeTreats #SweetIndulgence
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Ingredients
  

2 cups all-purpose flour

1/2 cup almond flour

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1/2 cup raspberry jam (or your preferred jam)

Powdered sugar, for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

          Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together. Do not overmix.

            Chill the Dough: Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.

              Roll Out Dough: On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness. Use a cookie cutter to cut out shapes. To create the linzer effect, use a smaller cookie cutter to cut out the center of half of the cookies.

                Bake the Cookies: Place the cookies on the prepared baking sheets. Bake for about 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.

                  Assemble the Cookies: Spread a spoonful of raspberry jam on the whole cookie bases. Place the cut-out cookies on top to form a sandwich.

                    Dust with Powdered Sugar: Just before serving, dust the top cookie layer with powdered sugar for an elegant finish.

                      Prep Time: 30 minutes | Total Time: 2 hours (includes chilling) | Servings: 24 cookies