Every Christmas since I can remember, my mother has baked an array of Christmas cookies for our Christmas plates. To this day, each one of us receives our own plate filled with nuts, chocolates, cookies and tangerines. I remember her in the kitchen, preparing all the different doughs and I remember looking forward with anticipation to my favorite cookie – the linzer cookie.
Delicious raspberry jam, sandwiched between two layers of vanilla sugar cookie dough, and dusted with powdered sugar. Soft cookies with a hint of a crunch, combined with tart yet sweet and satisfying raspberry jam, and icing sugar melting on my tongue – heavenly! The tops of each cookie had either one, two, or three circle cut outs, like the cookies pictured above. They were always the first kinds of cookies to go on my and my brother’s plates; even over the chocolate versions!
This year, it was a pleasure to team up with Driscoll’s to play around with the recipe and infuse even more raspberry goodness into my own batch of linzer cookies by adding fresh Driscoll’s raspberries to the dough.
Here they are while assembling…
After dusting with powdered sugar…
and after the powdered sugar disappears into the raspberry jam.
I love how they turned out – so delicious! And the most reliable test; whether or not my husband liked them (he’s a picky eater!). I could barely get them photographed before he was reaching for another one!
After putting some aside for him, I was excited to pack some up as an early Christmas present for Mom. As a special touch, and part of Driscoll’s Made With Love Campaign I decided to wrap them with a little extra love… First in cellophane bags tied with twine and a sweet tag, “made with love”, by The TomKat Studio, and then tucked neatly inside these adorable gingerbread house candy boxes by Claudine Hellmuth.
Aren’t they super cute!
Mom thought so, and I’m so excited to make more of these for family and friends for Christmas, starting a new raspberry linzer cookie tradition!
If you’re looking for more holiday inspiration, other Made with Love berry gift ideas that can be found on Driscolls.com.
Do you have any favorite holiday treats or traditions?
And if you’d like to make these raspberry linzer cookies too, the recipe is below.
Have fun baking!
Raspberry LInzer Cookie Recipe
- 2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 5 cups all-purpose flour
- 1 tsp salt
- 2 cups Driscoll's raspberries
- 1/2 cup raspberry jam
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add vanilla to mixing bowl. Stir briefly.
- Sift your dry ingredients together. (Flour and salt).
- Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it's ready.
- Add the Driscoll's raspberries and mix until just incorporated.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shape - making sure you have an even number of solid circles for the bottom and circles with cut out shapes on top. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become slightly golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and apply jam to the bottom cookie with a butter knife. Put the top of the cookie on and once all cookies are assembled, dust with icing sugar.
Paid Endorsement from Driscoll’s – Visit www.driscolls.com. Recipe, thoughts and opinions are my own.