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Top 10 Holiday Cookies: Raspberry Linzer Cookie Recipe

Raspberry Linzar Cookie Recipe  from our Top 10 Favorite Holiday Cookies article.





  • 1 cup unsalted butter, softened
  • 1 1/4 cups sugar, divided
  • 2 eggs, separated
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 cup (approx.) confectioners’ sugar
  • 1/2 cup ground almonds
  • 3/4 cup seedless raspberry preserves
  • 1 cup sliced, toasted almonds, for optional garnish



In a large mixing bowl, cream the butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Combine the flour and salt; gradually add to butter mixture and mix well. Shape the dough into a ball; cover and refrigerate for 30 to 45 minutes, or until firm.

Preheat oven to 350°F. Grease baking sheets and set aside.

On a surface dusted with confectioners’ sugar, roll half of the dough to 1/8″ thickness and cut with a floured 2-1/2″ round cookie cutter. For the remaining dough, repeat the process using
a floured 2-1/2″ doughnut cutter to produce a hole in the center of each cookie. If desired, press a few sliced, toasted almonds into the dough.

Beat the egg whites until frothy. In a separate bowl, combine the almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on the baking sheets and bake for 6 to 8 minutes, or until lightly browned. Remove to wire racks to cool completely.

Spread 2 tsp. of the preserves over the plain
side of the cookies without a hole. Place the cookies with the hole, almond-side up, on top
of the preserves.


See what other cookies made the Top 10 Holiday Cookie list visit here.

What’s your favorite holiday cookie? Go to the Oak Express Facebook page and tell us!