Chocolate Raspberry Linzer Cookies
 
Ingredients
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup salted butter, softened
  • ½ cup + 2½ Tablespoons granulated sugar
  • 1 egg yolks
  • ½ teaspoon vanilla
  • 2½ Tablespoons milk
  • Raspberry Jam
Instructions
  1. Sift flour and cocoa powder together.
  2. Mix flour, cocoa powder, baking powder, and salt in a small bowl.
  3. In a separate bowl, cream the butter until it is smooth.
  4. Add sugar gradually.
  5. Mix in egg yolk and vanilla and blend well.
  6. Add dry ingredients gradually to wet ingredients alternating with the milk, beginning and ending with the flour mixture.
  7. Form dough into two balls, flatten into discs, and wrap in plastic wrap.
  8. Chill for at least 1 hour in refrigerator or until firm.
  9. Preheat oven to 350°F degrees and line cookie sheets with parchment paper.
  10. Flour a clean, dry surface and a rolling pin very well.
  11. Roll dough out on a well floured surface to ⅛ inch thickness.
  12. Cut dough out with a 1.5-inch round cookie cutter and place on the lined cookie sheets. With a smaller circle cookie cutter or the bottom of a piping tip (about ¾-inch), cut out the center of half of the cookies. So you should now have one top cookie with a window in it and a bottom cookie.
  13. Bake for 7-8 minutes.
  14. Cool on the pan for 5-10 minutes.
  15. Spread about ½ teaspoon of jam on a bottom cookie and sandwich with a top cookie.
  16. Bake for another 2 minutes.
  17. Cool cookies on the pan.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/chocolate-raspberry-linzer-cookies/