Anna Olson's Icebox Jam Cookies - Raspberry Linzer Cookies

Name: Anna Olson's Icebox Jam Cookies - Raspberry Linzer Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ----For the Icebox Cookie Dough----; 1 cup unsalted butter, cut into pieces and at room temperature; 1 cup icing sugar, sifted; 1 large egg, at room temperature; 1 tsp vanilla extract; all-purpose flour; 2 ½ cups all-purpose flour; ½ tsp salt; ----For the Raspberry Linzer Cookies----; Icebox cookie dough; 1 tsp almond extract; icing sugar, for dusting; ¾ cup raspberry jam

Three styles of tasty festive, jam-filled cookies all from one basic cookie dough recipe!

Looking for the other recipes? Click below!

Anna Olson's Icebox Cookies - Orange Marmalade Crumble Bars

Anna Olson's Icebox Jam Cookies - Apricot Lemon Rugelach

Difficulty

Novice

Portions

Preparation Time

20 minutes

Cooking Time

10 minutes

Ingredients

----For the Icebox Cookie Dough----
1 cup unsalted butter, cut into pieces and at room temperature
1 cup icing sugar, sifted
1 large egg, at room temperature
1 tsp vanilla extract
all-purpose flour
2 ½ cups all-purpose flour
½ tsp salt
----For the Raspberry Linzer Cookies----
Icebox cookie dough
1 tsp almond extract
icing sugar, for dusting
¾ cup raspberry jam

Directions

1. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.
2. Preheat the oven to 325 °F (160 °C) and line 2 baking trays with parchment paper.
3. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.
4. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.
5. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).
6. The cookies will keep for a week.