Carrie’s Experimental Kitchen

Raspberry Linzer Tarts

Raspberry Linzer Tarts are one of our favorite holiday treats and are made with two buttery cookies filled with tart raspberry preserves.  Raspberry Linzer Tarts are one of our favorite holiday treats and are made with two buttery cookies filled with tart raspberry preserves. 
Raspberry Linzer Tarts are one of our favorite holiday treats made with two buttery cookies with tart raspberry preserves spread on the inside.

I’m starting to do some baking for the holidays so I figured I’d start with my husband’s favorite – Raspberry Linzer Tarts.  The first time we had these cookies was at my Mom’s house. She had been making them for years, but we hadn’t been to FL where she lives for Christmas until last year (she usually comes up north or goes on vacation). She put these tarts out and they were an instant hit!

Raspberry Linzer Tarts

So buttery tasting but not heavy or overly sweet. I asked her for the recipe and she said she had gotten it from one of Ina Garten’s cookbooks and sent me the recipe. I use regular salted butter and omit the salt but if you follow proper “baking etiquette” then use unsalted butter and add in 1/4 tsp. salt. 🙂

Mini Raspberry Linzer Tarts

Someone also recently asked me how the cookies will stay fresh until Christmas. I freeze them in resealable freezer bags. They’ll stay fresh for a good month or so but I usually only keep them in there until I need them for company or for the holiday itself. If you need to make a platter of cookies, simply pull some out and they will defrost in no time.

Raspberry Linzer Tarts are one of our favorite holiday treats and are made with two buttery cookies filled with tart raspberry preserves. 

I love these Raspberry Linzer Tarts, but not all of the calories. So instead of adding the circle cut outs back into the dough to be rerolled, I make mini cookies for myself. This way I can have one or two and not feel so bad. ~Enjoy!

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Raspberry Linzer Tarts
Print
Raspberry Linzer Tarts
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

Raspberry Linzer Tarts are one of our favorite holiday treats made with two buttery cookies with tart raspberry preserves spread on the inside. 

Course: Dessert
Author: Carrie's Experimental Kitchen
Ingredients
  • 3/4 lb. Salted Butter, softened
  • 1 c. Granulated Sugar
  • 1 tsp. Vanilla Extract
  • 3 c. All-Purpose Flour; plus extra for rolling
  • 3/4 c. Seedless Raspberry Preserves
  • Confectioners Sugar, for dusting
Instructions
  1. Preheat oven to 350 degrees F. 

  2. Cream together the butter and sugar until well combined; then add the vanilla.

  3. Next, add the flour and mix well; then place the dough onto a floured surface and shape into a flat disc. Chill in the refrigerator for 30 minutes.
  4. Remove the dough and roll out to 1/4" thick; then cut out two 3/4" rounds. Cut out a hole from one of the circles (I use a juice glass and a shot glass to cut out the center).
  5. Place all of the cookies on an ungreased baking sheet or on parchment paper. Bake for 20-25 minutes or until the edges begin to brown.

  6. Allow to cool slightly; then spread some preserves on the full round cookie and top with the cut out cookie.
  7. Cool completely and dust with confectioners sugar.

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Raspberry Linzer Tarts are one of our favorite holiday treats and are made with two buttery cookies filled with tart raspberry preserves. 

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What is your favorite holiday cookie?

*Updated November 2017 

Raspberry Linzer Tarts are one of our favorite holiday treats and are made with two buttery cookies filled with tart raspberry preserves. 

8 Comments

  1. Carrie's Experimental Kitchen
    December 11, 2011 at 3:21 am - Reply

    Linked to Sweets for a Saturday
    http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-47.html

  2. My Thirty Spot
    December 12, 2011 at 3:04 am - Reply

    These cookies look and sound amazing. I would love it if you came to link to my holiday recipe swap blog hop. It is my first ever! Love these recipes.
    http://www.mythirtyspot.com
    -Erin Kennedy

  3. Carrie's Experimental Kitchen
    December 12, 2011 at 12:26 pm - Reply

    Thanks Erin, I’ll head on over! 🙂

  4. Melissa Placzek
    December 21, 2011 at 4:21 am - Reply

    These are absolutely gorgeous! I worked in two different tearooms over a span of 10 years and we made the heart shaped ones 😉 Delicious! Beautiful job, Carrie!

    ~Melissa
    http://www.ChinDeep.com

  5. Carrie's Experimental Kitchen
    December 21, 2011 at 11:55 am - Reply

    Thank you Melissa! 🙂

  6. Carolina HeartStrings
    January 14, 2012 at 3:41 pm - Reply

    Those look so fantastic. Great pictures. Come visit us today. We have a wonderful banana bread recipe to share.

  7. Winnie
    January 14, 2012 at 4:11 pm - Reply

    These cookies look soooooooo good!

  8. Raspberry-Lime Grilled Pork ChopsCarrie’s Experimental Kitchen |
    May 8, 2014 at 12:23 pm - Reply

    […] also picked up some of their Raspberry Sugar. My first thought was to use it in baking, maybe in my Raspberry Linzer Tarts, but then decided I’d use it in a marinade instead. When I started this blog last April (yes, […]

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