These Raspberry Linzer Cookies are a delightful twist on the classic Linzer Tarts, featuring a buttery cookie base and a sweet raspberry filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, beat the butter until creamy using an electric mixer. Gradually add the sugar and continue beating until fluffy.
Creaming the butter and sugar properly ensures a light texture.
Add the egg and vanilla extract to the mixture and beat until well combined.
Make sure the egg is at room temperature for better incorporation.
Gradually add the flour to the mixture, beating at low speed until a dough forms.
Avoid overmixing to keep the cookies tender.
Roll the dough into small balls and place them on a greased cookie sheet, spacing them about 2 inches apart.
Chill the dough if it's too soft to handle.
Flatten each dough ball with a flat-bottomed cup wrapped in a damp paper towel.
The damp towel prevents sticking.
Using a small round cutter, cut out a circle in the center of half of the cookies.
Dip the cutter in flour to prevent sticking.
Bake the cookies for 8-10 minutes or until set. Watch closely as the cut-out cookies bake faster.
Rotate the baking sheet halfway through for even baking.
Transfer the cookies to a wire rack to cool completely.
Handle the cookies gently as they are delicate when warm.
Spread raspberry preserves on the bottom side of the solid cookies.
Use a small spoon for precise spreading.
Top with the cut-out cookies to form sandwiches.
Align the cookies carefully for a neat appearance.
Dust the tops with powdered sugar using a sieve.
Dust just before serving for the freshest look.
Serve and enjoy your delightful Raspberry Linzer Cookies.
Pair with tea or coffee for a perfect treat.
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