Raspberry-Almond Lindzer Cookies

Sweet ending to patriotic parties


Canadian citizens celebrate Canada Day every July 1, while their neighbors to the south commemorate Independence Day a few days later on July 4. It is customary for people to enjoy these days of national pride with barbecues, parties, parades, and other types of celebrations. Naturally food is at the centerpiece of these events.

Although appetizers and main courses (typically foods cooked on the grill) get a lot of fanfare, when the sun begins to set, both the fireworks and desserts are allowed to shine. “Raspberry-Almond Linzer Cookies” with their striking red centers, can complement the color scheme of either Canada Day or July 4 parties. Those in the U.S. also can alternate filling the cookies with blueberry jam to achieve that red, white and blue appeal. Enjoy this recipe, courtesy of “Real Simple Easy, Delicious Home Cooking” (Time Home Entertainment) from the Real Simple Kitchens.


Raspberry-Almond Linzer Cookies

Makes 36


2⁄3       cup almonds

1⁄2       cup packed light brown sugar

21⁄2 cups all-purpose flour, spooned and leveled, plus more for the work surface

1⁄2       teaspoon baking powder

1⁄2       teaspoon kosher salt

1⁄4       teaspoon ground cinnamon

1          cup unsalted butter, at room temperature

1          large egg

1          teaspoon pure vanilla extract

1          tablespoon confectioners’ sugar

1          12-ounce jar raspberry jam


Heat oven to 350 F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, finely grind the almonds with 1⁄4 cup of the brown sugar. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.

Using an electric mixer, beat the butter and the remaining 1⁄4 cup of brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not over-mix). Shape the dough into two disks, tightly wrap, and refrigerate until firm, at least 3 hours.

Heat oven to 350 F. Line 2 baking sheets with parchment. On a lightly floured surface, roll each disk of dough to a 1⁄8-inch thickness. Using a 2- to 21⁄2-inch round cookie cutter, cut out rounds and place 1 inch apart on the prepared baking sheet. Using a 3⁄4- to 1-inch round cookie cutter, cut the centers out of half the cookies. Reroll and cut the scraps as necessary.

Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon of the jam on each of the remaining cookies; top with the sugared cookies. Store in an airtight container at room temperature for up to 5 days.