Raspberry & Pomegranate Linzer Cookies

Raspberry & Pomegranate Linzer Cookies

St. Dalfour Raspberry & Pomegranate Fruit Spread Linzer Cookies are absolutely delicious and perfect to bake for any  occasion!​

Ingredients

  • 115g butter, softened
  • 110g golden caster sugar
  • 2 tsps vanilla extract
  • 180g plain flour
  • 85g almond flour
  • Zest of one lemon
  • ¼ tsp salt
  • 1 jar St. Dalfour Raspberry & Pomegranate Fruit Spread
  • Optional: 85g cup white chocolate chips, melted for dipping/drizzling or powdered sugar for dusting

Instructions

  1. In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes).
  2. Add sugar and vanilla extract, beat again to combine.
  3. Place a sieve on top of the bowl and measure out the flour and salt. Sift it all together, then add the lemon zest.
  4. Mix on medium speed to form a crumbly dough.
  5. Gently knead the dough into a ball.
  6. Roll out the dough between two sheets of wax paper to about ¼ inch thickness.
  7. Preheat the oven to 180°C / 160°C fan.
  8. Cut out using a Linzer cookie cutter – half should be solid cookies; half should have the centre punched out.
  9. Carefully transfer cookies to a baking sheet lined with baking paper.
  10. Bake 9-10 minutes, until golden brown around the edges.
  11. Let them cool for 10 minutes on the baking sheet, then transfer to a rack to cool completely.
  12. Flip over the solid cookies and place a teaspoon of fruit spread on the centre of each.
  13. Top with the cut-out cookies.
  14. Dust with powdered sugar or drizzle with melted white chocolate (optional) before serving.