Place your linzer cookies on a festive plate, and the presentation will resemble a Christmas tree ornament. Photo courtesy America’s Dairy Farmers.




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December 2010

Product Reviews / Main Nibbles / Cookies

Holiday Butter Cookie Recipes

Page 2: Raspberry Limoncello Linzers


This is Page 2 of a 9-page article. Click the black links below to view the other recipes.


Raspberry Limoncello Linzers

The tangy brightness of Limoncello liqueur is balanced by this cookie’s rich, buttery base and a burst of sweet, flavorful jam. Serving tip: Rather than hiding daintily decorated cookies in a tin, arrange them on a pretty keepsake platter. Vintage shops and flea markets are the perfect place to find gorgeous gift-worthy plates at a reasonable price. Recipe yields 2 dozen cookies.


  • 1 cup (2 sticks) butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup light brown sugar, packed
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2-3/4 cups flour
  • 1/2 cup cornstarch
  • 1-1/2 cups seedless raspberry jam
  • 4 cups confectioners’ sugar
  • 3 tablespoons powdered egg whites
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1/2 to 3/4 cup Limoncello liqueur


  1. In large bowl, cream together butter, cream cheese and brown sugar using electric mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix just until blended.
  2. Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes.
  3. Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm.
  4. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely.
  5. Meanwhile, in small saucepan, bring raspberry jam to simmer over medium-high heat, and insert candy thermometer. Simmer, stirring constantly, until jam reaches 225°F; cook 1 minute more.
  6. Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie.
  7. In medium bowl, combine confectioners’ sugar and egg white powder. Add lemon juice and zest; stir in Limoncello beginning with 1/2 cup, add more, if necessary, to reach desired consistency.
  8. Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing. Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.



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