Linzer Cookies
You could use store-bought seedless raspberry preserves to fill these cookies, but Pierre Hermé's method of pureeing the raspberries in a blender to extract all the pectin from the seeds is clever and easy, and it makes better filling than any you can buy. Plus: More Delicious Christmas Cookies
December 2002
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Credit:
© Dana Gallagher
Recipe Summary
Ingredients
Directions
Make Ahead
The cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.
Notes
The Linzer dough can be cut into decorative shapes, but the cookies aren't particularly sweet without the raspberry jam, so dust them with confectioners' sugar once they've cooled.