Hi Bakers!

Welcome to Day 2 of Cookie Week.

Cookie Week is packed with recipes and tips for making chewy, crunchy, and buttery cookies this giving season. We’ve got holiday classics as well as non-traditional flavor palettes, fudgy chocolate cookies, frosted slice-and-bakes, and homemade flaky pastry to make and gift to all your loved ones (yourself included).

Today we’re going to make these Glazed Raspberry Linzer Cookies!

The iconic Linzer cookie has been a favorite since the cookie exchanges of my youth. You’ll instantly recognize them by the window of raspberry or apricot jam in the middle of a shortbread-like sandwich cookie. 

Named after the Austrian Linzer torte, these mini versions are made with the same buttery almond cookie dough and jammy filling. The cookies are buttery and crispy yet tender due to the addition of almond flour. Over time, the raspberry filling softens the cookies until they become melt in your mouth delicious.

Often dusted with confectioners’ sugar, I opted for a simple glaze for a modern, matte finish. The lemon glaze pops on the tongue while the almond provides a nutty flavor and tender texture. 

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