Almond and Raspberry Linzer Cookies (Halloween Edition)
Serves: Makes 12 | Prep: 1 hr, 10 min | Cook: 12 min
Ingredients:
Almond and Raspberry Linzer Cookies:
1 cup butter, room temperature
1/2 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
2 Tbsp water
raspberry preserves
black gel dye pen
Directions:
In a bowl, sift flour and salt together.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla and mix to combine, scraping down the sides of the bowl as needed. With the mixer on low, gradually add the flour mixture, then add water 1 Tablespoon at a time, until the dough comes together. Turn the dough out onto a well-floured surface, shape into two flat disc, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350F/180C and line two baking trays with baking paper.
On a floured surface with a floured rolling pin, roll the dough to 1/4-inch thick. Cut out shapes with a large circle cookie cutter. In half of the cookies, use a paring knife to cut out two ovals for eyes. Place the cookies on the prepared trays and bake for 10–12 minutes, until the edges are lightly browned. Transfer to a wire rack to cool completely.
Once cooled, spread 1 teaspoon of preserves onto the solid cookies and gently press the cut-out cookies on top. Use a gel food pen to draw on a mouth, creating a fun and festive finish.
More Delicious Recipes:
Linzer Cookies
Dark Chocolate Cookies
Shortbread Cookies
Mascarpone Lemon Cookies
Orange Sugar Butter Cookies
