Chocolate Raspberry Linzer Cookies

Name: Chocolate Raspberry Linzer Cookies
Yield: 20-30 cookies
Cuisine: American
Ingredients: 180 g all-purpose flour (1 and 1/2 cup); 90 g dutch processed cocoa powder (3/4 cup); 3/4 tsp baking powder; 1 tsp salt; 200 g sugar(1 cup); 170 g butter (3/4 cup) room temperature; 1 large egg room temperature; 1 tsp vanilla extract; any flavour jam filling; powdered sugar (optional for dusting)

WH Chan @whcchan

Toronto, Ontario

Chocolate Linzer Cookies with jam filling
Great way to use up any left over jam filling you might have - I used seedless raspberry jam

You can use any type of jam or filling

Equipment
-Assorted 2"–3"and 1"–1½" cookie cutters
-hand mixer or stand mixer

Adapted by this recipe
bonappetit.com/recipe/chocolate-tahini-linzer-cookies

Chocolate Linzer Cookies with jam filling
Great way to use up any left over jam filling you might have - I used seedless raspberry jam

You can use any type of jam or filling

Equipment
-Assorted 2"–3"and 1"–1½" cookie cutters
-hand mixer or stand mixer

Adapted by this recipe
bonappetit.com/recipe/chocolate-tahini-linzer-cookies

WH Chan @whcchan

Toronto, Ontario

Chocolate Linzer Cookies with jam filling
Great way to use up any left over jam filling you might have - I used seedless raspberry jam

You can use any type of jam or filling

Equipment
-Assorted 2"–3"and 1"–1½" cookie cutters
-hand mixer or stand mixer

Adapted by this recipe
bonappetit.com/recipe/chocolate-tahini-linzer-cookies

Chocolate Linzer Cookies with jam filling
Great way to use up any left over jam filling you might have - I used seedless raspberry jam

You can use any type of jam or filling

Equipment
-Assorted 2"–3"and 1"–1½" cookie cutters
-hand mixer or stand mixer

Adapted by this recipe
bonappetit.com/recipe/chocolate-tahini-linzer-cookies

Saved

Ingredients

20-30 cookies

180 gall-purpose flour (1 and 1/2 cup)
90 gdutch processed cocoa powder (3/4 cup)
3/4 tspbaking powder
1 tspsalt
200 gsugar(1 cup)
170 gbutter (3/4 cup) room temperature
1large egg room temperature
1 tspvanilla extract
any flavour jam filling
powdered sugar (optional for dusting)

Saved

Steps

1

Preheat the oven to 350F
2

Combine the flour, cocoa powder, baking powder and salt and then sift it.
3

Cream the butter and sugar together on high speed until light and fluffy. Should take a few minutes. I used the whisk attachment.
4

Beat the egg separately and mix it with the butter and sugar using medium speed.
5

Change the attachment to the paddle attachment.
6

Slowly add it in the flour mixture until well combined.
7

Remove the dough from the mixture, wrap it plastic wrap and chill it for at least 2 hours.
8

Roll out the dough and cut out your cookie shapes. Make sure to do half the cookies with a solid shape for the bottom and half the cookies with a window for the top.
9

Bake the cookies for about 12-15 mins (depending on your oven)
10

After it's done, let them cool to room temperature
11

To assemble: flip the solid cookie upside down and place a dollop of jam on it. Take a window cookie and place some jam at the bottom as a glue. Press the top and bottom together.