Mini Linzer Cookies

Show: Barefoot ContessaEpisode: Card Sharks

Rated: 4 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
25 min
Level:
Intermediate
Yield:
36 cookies

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Peanut Caramel Cake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-9 of 9

View all 9 Cookie Collections

Comments & Reviews

recipe Mini Linzer Cookies
TAYLOR Cleveland, NC 09-27-2009
Flag

Always perfect
Rated: 5 stars out of 5

I've made this recipe many times in many different variations and it's always come out perfect. Follow it exactly and just... remember to put it in the fridge for at least 15 minutes before you try rolling it out. Read more
recipe Mini Linzer Cookies
joyce williamsport,, PA 04-11-2009
Flag

EASY AND SO GOOD, GREAT ANYTIME OF THE YEAR
Rated: 5 stars out of 5

THESE COOKIES ARE SO GOOD...MY FAMILY AND MY GRANDCHILDREN JUST LOVED THEM.... THANKS INA...LOVE YOUR... SHOW!!!!!!Read more
recipe Mini Linzer Cookies
Julia Post Falls, ID 03-06-2009
Flag

Family loved cookie at Christmas
Rated: 4 stars out of 5

I made these cookies for the first time at Christmas. The dough was a little too dry so I added a tad more water. I... personally felt like since I had to take the time and roll the dough out a couple of times to get the right consistency that the cookie seemed a little too dense, but the rest of my family loved it. Used plain ol' strawberry preserve.Read more
recipe Mini Linzer Cookies
Joanne Gilbert, AZ 02-07-2009
Flag

A big, sticky mess
Rated: 1 stars out of 5

Yes, I used 3/4 pound of butter and not 3/4 cup. And I used 3 1/2 cups of flour and I ended up with a big sticky mess that I... couldn't even roll out. I added more flour a little at a time and it didn't help. It all ended up in the trash. What a waste of time and money. I would love to see her make this on her show to see how she manages to roll out this dough. I don't see how anyone got this to work. I'd love to know your secret. I usually love her recipes and have made many of them, but this one is just beyond me.Read more
recipe Mini Linzer Cookies
LINDA Rancho Cucamonga, CA 01-10-2009
Flag

I Hope They Have These in Heaven!
Rated: 5 stars out of 5

Made these at Christmas and they were divine! The SECRET: don't overbake! If the edges are brown it's too late! The bottoms... start to turn only very slightly golden and it's time to take them out. this takes a careful eye and a bit of experience but yields the softest, butteriest melt-in-your mouth bit of yumminess. I liked them best with seedless raspberry jam. Read more
recipe Mini Linzer Cookies
Lucy Homewood, CA 12-25-2008
Flag

Tasty but hard to bite!
Rated: 4 stars out of 5

I love all of Ina's recipes, and truthfully this is the first baking recipe of hers that was not as successful (for me) as... all the rest. I too had difficulty in getting the flour and butter mixture to come together. It was not until I added a few tablespoons of ice water that the dough finally formed. I realized after beating the flour for way too long, that I was going to end up with hockey pucks. Well, the dough rolled beautifully and the cookies looked great, but their crumb was less than perfect. You had to get that first bite out of the way; afterwards they were fine. I would have preferred if they were a tad softer and more cake like. I think next time, I won't beat the butter so well, so that there is more moisture from the egg in it, and that will provide what's needed to blend in the flour. Read more