Raspberry Linzer Cookies

Servings: 12 sandwich cookies | Time: 1 hour 30 minutes

Linzer cookies remind me of the nursery rhyme the queen of tarts. As a child I imagined beautiful red tarts and as I baked these delicious sweet Linzer cookies my mind immediately connected the two.

Queen of Hearts –

The Queen of Hearts
She made some tarts,
All on a summer’s day.
The Knave of Hearts,
He stole the tarts,
And took them clean away.

The King of Hearts,
Called for the tarts,
And beat the Knave full sore.
The Knave of Hearts
Brought back the tarts,
And vowed he’d steal no more.


In large mixing bowl, cream butter, sugar, vanilla, and lemon zest until fluffy. Add egg, baking powder, and salt; continue to mix. Add both flours. Knead dough lightly to combine.

Divide dough in half. Between sheets of waxed paper, roll a dough piece to 1/8 inch thickness. Freeze between the waxed paper for 1 hour or until dough is easy to handle. Repeat with remaining dough piece.

Preheat oven to 325°F. Working with one piece at a time, remove waxed paper; let rolled-out dough stand at room temperature 5 minutes. Using a 1½- to 2-inch round cutter, cut dough into circles. Place 1 inch apart on ungreased cookie sheets.  Gather scraps; repeat rolling between waxed paper, freezing (if necessary), and cutting. Cut smaller circles in centers of half the cookies.

Bake 14 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool. Spoon a teaspoon of raspberry preserves onto each whole cookie. Top each with a cutout cookie. Sift powdered sugar on cookies. Makes 12 sandwich cookies.


  • 14 tablespoons unsalted butter, room temperature
  • ¾ cup sugar
  • 1 teaspoon Tahitian vanilla
  • ½ teaspoon lemon zest
  • 1 egg
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups all-purpose flour
  • ¾ cup almond flour
  • ½ cup raspberry preserves
  • ¼ cup powdered sugar