Inspired by the Linzertorte, a buttery Austrian confection, these raspberry-filled cookies are a pretty addition to your holiday cookie platter. Source: EatingWell Magazine, November/December 1996

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a small bowl.

  • Combine sugar, oil and the browned butter in a mixing bowl; beat with an electric mixer until smooth. Add egg and vanilla and beat until smooth. Sift the flour, baking powder and salt together into the sugar mixture; mix on low speed just until blended.

  • Divide the dough in half. Roll out between sheets of parchment or wax paper to an even 1/16-inch thickness. Transfer to a baking sheet, with the paper still attached, and freeze for at least 1 hour and for up to 3 days.

  • Position oven rack in the upper third of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. With a 2-inch round cookie cutter, cut out an even number of circles. Cut the center out of half of the circles with a thimble or 1/2-inch round cookie cutter. Transfer the solid cookies to a prepared baking sheet with a metal spatula, spacing them about 1/2 inch apart. Lay the cookies with the holes on top of the solid cookies.

  • Whisk raspberry jam in a small bowl until smooth. Spoon 1/2 teaspoon jam into the center of each cookie.

  • Bake until the cookies are firm to the touch and lightly browned on the bottom, 8 to 10 minutes. Cool on wire racks. Dust with confectioners' sugar, if desired.

Nutrition Facts

67 calories; 1.9 g total fat; 0.6 g saturated fat; 8 mg cholesterol; 40 mg sodium. 11 mg potassium; 11.5 g carbohydrates; 0.1 g fiber; 5 g sugar; 0.9 g protein; 33 IU vitamin a iu; 23 mcg folate; 6 mg calcium; 1 mg iron; 2 mg magnesium;

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Rating: 5 stars
Very nice cookie Nice light and worth the time to make. Since the dough comes out really soft (too soft to knead too hard for a bread dough) it's easy to work with in a "frozen" state. Once you cut it out and reshape it it's necessary to put it back in the freezer for a bit to be able to work with it again. Work quickly because it softens easily at room temperature. Read More