@zoon.bakes: 😍 Full Recipe 👇 Raspberry Jam Sandwich Cookies (Buttery & Tender) These homemade Raspberry Jam Sandwich Cookies feature delicate, buttery cookie layers filled with sweet, tangy raspberry jam and finished with a dusting of powdered sugar. With their beautiful cut-out centers and melt-in-your-mouth texture, these Linzer-style cookies are perfect for Christmas cookie trays, holiday gifting, or enjoying with a cup of tea! Prep Time: 30 minutes | Chill Time: Approximately 1½–2 hours | Bake Time: 10–12 minutes per batch | Yield: Approximately 27 sandwich cookies | Oven: 350°F Ingredients For the Butter Cookies: 1 cup (2 sticks / 226 g) unsalted butter, softened ¾ cup (149 g) granulated sugar 1 teaspoon kosher salt 2 large egg yolks 1 tablespoon pure vanilla extract 2½ cups (300 g) all-purpose flour For the Raspberry Filling: ½ cup (160 g) raspberry jam For the Decoration: 1 cup (120 g) powdered sugar, for dusting Instructions Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter, granulated sugar, and kosher salt for 3–4 minutes until light, fluffy, and creamy. Add the Egg Yolks: Mix in the vanilla extract, followed by the egg yolks one at a time, beating until smooth and well combined. Prepare the Cookie Dough: Gradually add the all-purpose flour and mix on low speed just until a soft, buttery dough forms. Avoid overmixing. Chill the Dough: Divide the dough into two portions, flatten into discs, and wrap tightly. Refrigerate for at least 1 hour, or until firm enough to roll. Roll Out the Dough: Place one chilled dough portion between two sheets of parchment paper. Roll evenly to approximately ⅙ inch thick. Cut the Cookies: Using a 2-inch square or round cookie cutter, cut out an even number of cookies. Use a smaller 1-inch cutter to remove the centers from half of them, creating decorative window tops. Chill the Cutouts: Arrange the solid cookies and window tops on separate parchment-lined baking sheets. Refrigerate for 30 minutes, or until firm. Preheat the Oven: Preheat your oven to 350°F while the cookies chill. Bake Until Lightly Golden: Bake for approximately 10–12 minutes, until the edges are set and lightly golden. Check the window tops early because they may bake faster. Cool Completely: Allow the cookies to rest on their baking sheets for several minutes before transferring them to a wire rack to cool completely. Dust the Cookie Tops: Place the window-shaped cookies on a clean surface. Using a fine-mesh sieve, lightly dust them with powdered sugar. Add the Raspberry Filling: Spoon approximately ½ teaspoon of raspberry jam onto the center of each solid cookie. Spread gently, leaving a narrow border around the edges. Assemble the Sandwich Cookies: Carefully place a powdered-sugar-dusted window cookie over each jam-covered base. Press lightly to secure without squeezing out the filling. Serve and Enjoy: Arrange the finished raspberry jam sandwich cookies on a serving platter and enjoy their tender, buttery layers and sweet raspberry centers! Pro Tips Keep the dough well chilled before cutting and baking to help the cookies maintain their beautiful shapes. Use thick, good-quality raspberry jam for a smooth filling that stays neatly between the cookies. Dust the window tops with powdered sugar before assembling to keep the raspberry jam centers bright and glossy. Roll the dough evenly so the tops and bottoms bake consistently and fit together neatly. For make-ahead baking, store the unfilled cookies in an airtight container and assemble closer to serving time to preserve their delicate texture. #foryoupage❤️❤️ #for #fyp #FYP #fypシ゚viral🖤tiktok

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Monday 26 October 2026 22:11:55 GMT