Recipes Cuisine European Austrian Raspberry Linzer Cookies 4.2 (10) 9 Reviews 5 Photos These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking! Submitted by Sarah Published on June 18, 2020 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 20 mins Cook Time: 10 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs Servings: 32 Yield: 32 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 32 servings 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 Directions 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. I Made It Print Nutrition Facts (per serving) 82 Calories 3g Fat 13g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 82 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 9% Cholesterol 8mg 3% Sodium 62mg 3% Total Carbohydrate 13g 5% Dietary Fiber 0g 1% Total Sugars 7g Protein 1g 2% Calcium 3mg 0% Iron 0mg 2% Potassium 16mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.