Raspberry Curd Linzer Cookies
Raspberry Curd Linzer Cookies

Buttery, sweet, and filled with vibrant raspberry curd, these adorable Linzer cookies are a must for any Easter dessert table. Created by Amie MacGregor (@food.duchess on Instagram), they feature festive Easter cutouts that make them as cute as they are delicious.
Ingredients
Raspberry Curd Filling
- 1 can (540mL) E.D.Smith Raspberry Pie Filling
- 3 tbsp 38 grams white sugar (optional)
- 3 large egg yolks
- 6 tbsp 85 grams unsalted butter, cold and cut into cubes
Shortbread Cookies
- 2 cup 227 grams unsalted butter
- 2 ¼ cups 270 grams confectioners sugar
- 2 tsp vanilla
- 4 cups 240 grams all purpose flour
- 4 tbsp 32 grams cornstarch
- Pinch of salt
Directions
Raspberry Curd Filling
- Whisk together E.D. SMITH® Raspberry Pie Filling, sugar (if using), and egg yolks to a large pan over medium heat, until smooth and fully combined. Continue to heat, while whisking constantly, until the curd reaches 165F or begins to bubble lightly. Remove from the heat.
- Add in the unsalted butter cubes, then whisk until combined with the curd.
- Transfer the curd to a bowl, cover the surface with plastic wrap, then place into the fridge to cool fully.
Shortbread Cookies
- In a large bowl, beat together the butter, vanilla and confectioners sugar, until pale and fluffy.
- Sift in the flour, cornstarch, and salt, then beat in until it becomes a dough.
- Divide dough in half then press each dough halve together, wrap in plastic, then place into the fridge for 30 minutes.
- Remove dough from the fridge, roll out to be 1/4” thick, then use a flower shaped cookie cutter to cut out cookies. Use mini easter cookie cutters to cut out the centres of half of the cookies.
- Place onto a parchment lined baking sheet, then place back into the fridge for 1 hour.
- Preheat oven to 350F.
- Place cookies into the oven, then bake for 9-10 minutes.
- Allow cookies to fully cool, then begin filling by spreading about 1 tablespoon of raspberry curd onto each of the cookies without cut outs.
- Dust the cut-out cookies with a small amount of confectioners sugar, then place each on top of a cookie with raspberry curd spread, sandwich together, then enjoy immediately or allow them to ‘meld’ together in the fridge for a few hours.