Description
These Red Velvet Linzer Cookies are a delightful twist on the classic Linzer cookie, perfect for any special occasion or holiday gathering. Rich red velvet cookies sandwiched together with sweet raspberry jam, dusted with powdered sugar, these cookies are as beautiful as they are delicious.
Ingredients
Dry Ingredients:
1 ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ tsp baking powder, ¼ tsp salt
Wet Ingredients:
½ cup unsalted butter (softened), ½ cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 tbsp red food coloring (gel or liquid)
Additional:
½ cup seedless raspberry or strawberry jam, powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and red food coloring.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Chill and roll out dough: Divide the dough, refrigerate, then roll out and cut into shapes.
- Bake: Place cookies on baking sheets and bake for 8–10 minutes.
- Assemble cookies: Spread jam on solid cookies, top with cutout cookies, and dust with powdered sugar.
Notes
- For a festive touch, use heart-shaped or star cutters.
- Store cookies in an airtight container for up to 5 days.
- For a smoother finish, strain the jam before using if needed.
