This Simple linzer style sandwich cookie recipe for Raspberry Butter Cookies is just the right balance of the tart raspberry filling and the tender, buttery sweetness of the cookie. These easy cookies taste as good as they look and make a great Valentine’s Day gift.
These easy Raspberry Butter Cookies taste as good as they look and make a great Valentine’s Day gift.
I’ll be honest, Valentines Day is not my thing. I won’t go into it, but let’s just say that in my past, it hasn’t always gone well.
So when I met my husband and he said he wasn’t a fan either, I wasn’t disappointed. That said, just because I’m not a believer in the holiday, doesn’t mean I’m not a romantic.
I also don’t want to teach my son to disappoint all his future girlfriends the way I’ve been in the past. I created this recipe for him to bake for his Valentine at school and to share with you just in case you have a special someone you’d like to bake for.
Once filled these cookies need to be eaten on the same day or they will end up soft (but they’ll still taste good), unfilled cookies will last in an airtight container for a couple of days without going soft.
My Chocolate Marshmallow Linzer Cookies
It’s not always easy to find Linzer Cookie Cutters so if you want to make the hearts like mine. Click here to get a set. If you;re a fan of these types of cookies check out my Chocolate Marshmallow Linzer Cookies recipe I made for Valentine’s Day last year.
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Raspberry Butter Cookies
This simple Linzer style sandwich cookie recipe for Raspberry Butter Cookies is just the right balance of the tart raspberry filling and the tender, buttery sweetness of the cookie.
Total Time 1 hour 20 minutes
Ingredients
2
cups
all-purpose flour
plus extra for dusting
1
cup
butter
chilled and cubed
1⁄2
cup
granulated sugar
1⁄2
teaspoon
salt
1⁄4
cup
brown sugar
packed
1
tablespoon
vanilla extract
3
large egg yolks
seedless raspberry jam
powdered sugar to dusting
Instructions
Put the flour and butter in a food processor and pulse until the mixture looks like fine breadcrumbs. Add in the sugars and salt, and pulse again.
In a separate bowl, beat the vanilla and egg yolks, then add to the processor and pulse to just bring the dough together. Turn out onto a lightly floured surface and knead to bring the dough together.
Form into 2 flat rounds, wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 375F/190C
Line 2 baking sheets with baking paper.
On a lightly floured surface, roll out one of dough rounds to the thickness of about a 1/4 inch. Using a cookie cutter, cut out shapes and place them on one baking sheet and bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
Roll out the other piece of dough and cut out the same number shapes and then with a smaller cookie cutter, cut the middles from them. Put on the second baking sheet and bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
Once all the cookies are cool, spread the first batch with the jam. Sprinkle the second batch with powdered sugar, then sandwich on top of the first batch.
Once filled, eat the same day, once filled.
Unfilled biscuits will keep for a couple of days in an airtight container.
Nutrition Facts
Raspberry Butter Cookies
Amount Per Serving
Calories 293
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 10g
50%
Cholesterol 89mg
30%
Sodium 331mg
14%
Potassium 31mg
1%
Total Carbohydrates 32g
11%
Sugars 16g
Protein 3g
6%
Vitamin A
10.8%
Calcium
1.3%
Iron
6.1%
* Percent Daily Values are based on a 2000 calorie diet.
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