From Perfect One-Dish Dinners by Pam Anderson
Photo by Judd Pilossof
Serves up to 12
1 whole egg, plus 1 yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, at cool room temperature
1 cup granulated sugar
2 1/2 cups bleached all-purpose flour
1/2 cup (half an 18-ounce jar) seedless raspberry jam
Confectioner’s sugar for dusting
Adjust oven racks to upper and lower-middle positions and heat oven to 325 degrees.
Mix egg, yolk, vanilla, and salt in a small bowl. Beat butter and sugar in a medium bowl with an electric mixer until smooth and fluffy. Add egg mixture; mix on low speed until well incorporated. Add flour; mix on low speed until dough forms.
Pull 1/2 cup of the dough and reserve for another use. Halve remaining dough, pressing each portion into a 12-inch nonstick pizza pan. Using an approximate 2 1/2-inch round cutter, remove center from one of the pressed doughs. Bake until golden brown, rotating sheets after 15 minutes, 23 to 25 minutes total. Let cookies stand in pan until firm but still slightly pliable, about 2 minutes. Using an offset spatula, loosen and lift cookies from pans to wire racks to cool to room temperature.
Up to a couple of hours before serving, microwave raspberry jam on high power until partially melted, about 30 seconds. Spread over bottom cookie, dust cutout cookie with confectioner’s sugar and place over raspberry-covered cookie. Serve.
Another fabulous recipe, this one is GORGEOUS!
What do you do with that half-cup of dough that was pulled aside?
Hey Catherine,
You make a little fat cookie you get to keep all to yourself! Seriously, you can make a few rolled cookies on the side or refrigerate or freeze it and bake at a later date. The formula was just perfect and it wasn’t worth trying to cut it to make it come out just right.
Hey Pam — wondering if you can explain when to use bleached flour and when to use unbleached flour. Is there a big difference in the taste or texture?
I just love the look of this cookie! When my kids first spotted this in your book, they begged me to make it. I will definitely oblige.
I spotted this recipe in your book as soon as I got home from the Big Summer Potluck and I’ve been wanting to make it for the longest time. It looks fantastic!
I love this! I love making Linzer cookies but they are sure a PITA (Pain in the A**); this is unique and fun and I can’t wait to try it next time I’m having company.
This is the first recipe in the book that made me want to dive in and eat the page. I love me a big fat cookie! I haven’t had time to make it, but soon!! Love this one!
This is another recipe in your new book that I just can’t wait to make. But then again, every recipe in the book is like that! 🙂
Now THIS is my kind of cookie! Amazing recipe, love.
Can margarine be substituted for the butter?
I’ve never used margarine in baking, but my mom does it all the time and I think it would work just fine. If you do it, let me know how it works.
Hi Ya Pam:
Love your recipes. I am a bit confused with the Big, Fat Linzer Cookie recipes. There re a few sies that have your recipe for this cookie but the ingredients are different & I don’t know which is the correct one. Hope you can help me out.
One calls for: 1 egg …. the other calls for 1 egg plus 1 yolk
” ” 1/2 tsp vanilla ….. ” ” ” ” 1 tsp vanilla
” ” no salt …. ” ” ” ” 1/2 tsp salt
” ” 1 stick butter ……. ” “‘ ” ” 2 sticks Butter
” ” 1/2 C granulated sugar ” ” ” 1 C Granulated sugar
” ” 1 1/2 C flour ” ” ” 2 1/2 C Flour
Thank you for your help.
Hey Joyce. Both recipes work. The first is just more or less a half recipe.
HELLO:
OMG !!! I made the Big Fat Linzer cookie.( the 1/2 recipe size) It was absolutely delicious. Everyone loved it. Many years ago I had a chocolate linzer cookie with the raspberry filling which was very good. Can you tell me how I can make your recipe into a chocolate one. If I use cocoa powder, how much..Should it be sweetened or unsweetened? Hope you can help. Thanks again for a wonderful Cookie and a great site.
Joyce
HELLO AGAIN..
I DON’T KNOW IF YOU RECEIVED MY QUESTION SO I AM SENDING IT AGAIN.. THANK YOU
OMG !!! I MADE THE BIG FAT LINZER COOKIE ( THE 1/2 RECIPE SIZE) IT WAS ABSOLUTELY DELICIOUS. EVERYONE LOVED IT. MANY YEARS AGO I HAD A CHOCOLATE LINZER COOKIE WITH THE RASPBERRY FILLING WHICH WAS VERY GOOD. CAN YOU TELL ME HOW I CAN MAKE YOUR RECIPE INTO A CHOCOLATE ONE? IF I USE COCOA POWDER, HOW MUCH? SHOULD IT BE SWEETENED OR UNSWEETENED? HOPE YOU CAN HELP. THANKS AGAIN FOR A WONDERFUL COOKIE AND A GREAT SITE.
JOYCE
Hey Joyce,
Sorry this slipped through the cracks. In fact I haven’t developed a good chocolate cookie, but you’ve given me a good idea. Stay tuned and as the holidays approach, maybe we’ll develop one! Thanks for such a great idea.
I’m always on the lookout for a linger cookie that replicates the traditional NY Linzer Cookie that you find in NY bakeries, like Hot n Crusty, no nuts, maybe 5” across, thick – each of the two cookies maybe 1/3” think and covered in powdered sugar. Except for the thickness, your cookie looks close. Do you know the cookie I’m thinking about? Maybe as iconic as the black and white. Have you ever rolled this dough thicker? Or, have you seen a copy cat recipe of this cookie? Thank you.