Raspberry Butter Cookies

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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Let's Make Raspberry Butter Cookies

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.

5 from 10 votes

Prep1 hour

Cook20 minutes

Total1 hour 20 minutes

Serves: 12

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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

Cups - Metric

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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.

Nutrition Information:

Calories: 293kcal (15%)| Carbohydrates: 32g (11%)| Protein: 3g (6%)| Fat: 16g (25%)| Saturated Fat: 10g (63%)| Cholesterol: 89mg (30%)| Sodium: 331mg (14%)| Potassium: 31mg (1%)| Sugar: 16g (18%)| Vitamin A: 540IU (11%)| Calcium: 13mg (1%)| Iron: 1.1mg (6%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Cookies

Cuisine:Austrian

Keyword:cookie, dessert, raspberry

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