Evelyn modified Ina Garten’s Mini Linzer Cookies recipe and made it even better by adding pecans and putting less sugar. These buttery cookies are my favorite. They are pretty, buttery, and nutty! The raspberry preserves-filled middle gives the cookies a sweet and tart flavor. It is the perfect companion to a nice cup of tea.
This recipe has earned 4.2/5 stars with over 70 reviews.
prep: 20 minutes
cook: 25 minutes
makes around 30 cookies
3/4 pound unsalted butter at room temperature
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3½ cups all-purpose flour
1/4 teaspoon salt
1½ cups small-diced pecans (I chop the pecans in my food processor)
3/4 cup good raspberry preserves
confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Add pecans. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough ¼-inch thick and cut out rounds with a plain or fluted cutter (you can buy a linzer cookier cutter set to make this process easier). With half of the rounds, cut a circle out of the middle. Place all the cookies on a baking sheet lined with parchment paper and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.