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This Simple Linzer style sandwich cookie recipe for Raspberry Butter Cookies is just the right balance of the tart raspberry filling and the tender, buttery sweetness of the cookie. These easy cookies taste as good as they look and make a great Valentine’s Day gift.
These easy Raspberry Butter Cookies taste as good as they look and make a great Valentine’s Day gift.
I’ll be honest, Valentines Day is not my thing. I won’t go into it, but let’s just say that in my past, it hasn’t always gone well.
So when I met my husband and he said he wasn’t a fan either, I wasn’t disappointed. That said, just because I’m not a believer in the holiday, doesn’t mean I’m not a romantic.
I also don’t want to teach my son to disappoint all his future girlfriends the way I’ve been in the past. I created this recipe for him to bake for his Valentine at school and to share with you just in case you have a special someone you’d like to bake for.
Once filled these cookies need to be eaten on the same day or they will end up soft (but they’ll still taste good), unfilled cookies will last in an airtight container for a couple of days without going soft.
It’s not always easy to find Linzer Cookie Cutters so if you want to make the hearts like mine. Click herecookies, check to get a set. If you’re a fan of these types of cookies check out my Chocolate Marshmallow Linzer Cookies recipe I made for Valentine’s Day last year.
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Recipe
Raspberry Butter Cookies
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 cup butter (chilled and cubed)
- ½ cup granulated sugar
- ½ teaspoon salt
- ¼ cup brown sugar (packed)
- 1 tablespoon vanilla extract
- 3 large egg yolks
- seedless raspberry jam
- powdered sugar to dusting
Instructions
- Put the flour and butter in a food processor and pulse until the mixture looks like fine breadcrumbs. Add in the sugars and salt, and pulse again.
- In a separate bowl, beat the vanilla and egg yolks, then add to the processor and pulse to just bring the dough together. Turn out onto a lightly floured surface and knead to bring the dough together.
- Form into 2 flat rounds, wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 375F/190C
- Line 2 baking sheets with baking paper.
- On a lightly floured surface, roll out one of dough rounds to the thickness of about a 1/4 inch. Using a cookie cutter, cut out shapes and place them on one baking sheet and bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
- Roll out the other piece of dough and cut out the same number shapes and then with a smaller cookie cutter, cut the middles from them. Put on the second baking sheet and bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
- Once all the cookies are cool, spread the first batch with the jam. Sprinkle the second batch with powdered sugar, then sandwich on top of the first batch.
- Once filled, eat the same day, once filled.
- Unfilled biscuits will keep for a couple of days in an airtight container.
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