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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


Recipe Summary test

2 hrs


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; protein 0.9g; carbohydrates 11.5g; dietary fiber 0.1g; sugars 5g; fat 1.9g; saturated fat 0.6g; cholesterol 8.2mg; vitamin a iu 32.7IU; folate 23.4mcg; calcium 5.6mg; iron 0.6mg; magnesium 1.5mg; potassium 11.4mg; sodium 40.4mg; thiamin 0.1mg.

1 other carbohydrate