Raspberry Linzer Cookies are the perfect little cookie – Tender almond cookie dough sandwiched with raspberry preserves. Just a hint of rum gives the cookie a special flavor.
Not all Raspberry Linzer Cookies are created equal…you need a good recipe even for simple cookies!
This is the recipe that inspired me to start a home baking blog. I made these raspberry Linzer cookies last year around Valentines Day and served them at a couple of get-togethers. I got so many questions such as, “Why do these taste so good?” and “How do you make these?”. There are plenty of linzer cookies available in the internet, but I realized that after 25+ years as a professional baker I’d learned quite a bit about what makes a recipe a good recipe. Believe me, pretty pictures aside, not all recipes are good recipes. So I decided it would be fun to share that knowledge with home bakers.
The secret to the great flavor and moisture in these cookies is the addition of just a hint of dark rum. As I discussed in my post all about simple syrup, alcohol enhances flavor in ways that other ingredients simply do not. Even if you don’t drink alcohol I urge you to give this recipe a try (unless there are health or religious issues, of course) and see what a difference that little bit of rum makes for the flavor. In fact, vanilla and other extracts are often alcohol based so this is not such a strange idea.
Heart Shaped Raspberry Linzer Cookies are perfect for any occasion!
I used heart-shaped cookies cutters because I think they’re cute for valentines day. Of course you can cut them into any shape you’d like and make them any time of year. They’re delicious the day they’re made, but I actually prefer Linzer cookies the second day. I like them best when they’ve had time to soften just a bit so the jam melds into the cookie.
Oh, and if you’re a chocoholic, then these wouldn’t be terrible filled with chocolate ganache instead of (or with!) the raspberry preserves.
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