# 91 Raspberry-Almond Linzer Cookies with Cream Cheese Filling

“These cookies were another big Christmastime favorite at the bakery. They require a few steps but are really not difficult to make and are quite festive.”

Excerpt From: Jennifer Appel. “The Complete Magnolia Bakery Cookbook.” iBooks. https://itun.es/us/idq2G.l


The Magnolia cookies call for hazelnuts, but I didn’t trust the ones I had on hand, so I substituted with almond flour.

Long time no see! Well, today is not a day of regrets but of Thanksgiving. Actually, Thanksgiving IS just around the corner, but I was thinking about these cookies. They turned out to raves among my colleagues. So, we were all thankful for that.

OK. As happens so often these days, I made some detours in the recipe of the cookbook – but not too much.

Detour #1 : As stated in the caption to the photo above, I replaced crushed hazelnuts with almond powder/flour. I think the hazelnuts were well past their best days. They didn’t smell right. I had TONS of almond flour and sliced almonds on hand so I went with them. As it turns out, the almonds may be the more traditional ingredient. (I’ll need to research that more thoroughly. Or if you know about this, leave me a note.)

Detour #2: Raspberry things. Firstly, I used raspberry jam WITH seeds, not seedless. I am a fan of St. Dalfour all natural jams. Sooooo…  Then I added a fresh raspberry in the well in the middle of the cookie. Cool! Wouldn’t you agree?

10544011_0_640x640  and    dreamstime_10126186

Detour #3: This was the “I hadn’t seen this done before” part. I made up one batch of Magnolia’s cream cheese filling (leaving out the egg), and spread a layer of that on the cookie before adding the raspberry jam. It went like this (see photos below):





We had a sweet day. I hope you did too.

Almond Crescent Cookies, #90

“Jennifer sampled this simple and scrumptious cookie at a Christmas party. She was so delighted by it that the hostess gave her the recipe, which came from her grandmother.”

Excerpt From: Jennifer Appel. “The Complete Magnolia Bakery Cookbook.” iBooks. https://itun.es/us/idq2G.l


I baked these cookies a few weeks ago. These are one of a number of recipes in the Magnolia Cookbook that are most commonly baked at Christmas time. I couldn’t wait for Christmas and am glad I didn’t. The cookies are easy to make and loved by everyone.


Look at these ingredients! It’s one of the shortest ingredient lists of any recipe in the cookbook.

“1 cup (2 sticks) unsalted butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup finely ground almonds
21/4 cups all-purpose flour
Confectioners’ sugar for sprinkling”

Excerpt From: Jennifer Appel. “The Complete Magnolia Bakery Cookbook.” iBooks. https://itun.es/us/idq2G.l

The batter comes together quickly and easily in a stand mixer. It probably would not be a bad idea to let the dough stiffen a little in the fridge before shaping, but Magnolia doesn’t call for that. As you can see below, my crescent moon cookies are not all uniform and lovely. It’s done by rolling a small ball of dough between your two hands, then laying it down in a crescent shape. It takes some practice, but it’s really quite fun.

Ready for the oven.


I was afraid of overcooking these little lunar gems, so I undercooked them a bit. My son did a taste test and said they tasted like uncooked cookie dough. OK. I was wounded a bit, but, instead of taking it personally, I did what you’re supposed to do with honest feedback – I acted on it. I put the cookies back in the oven for a few more minutes. (Some for a few too many more minutes.) This, of course, made true “biscuits” (French for cookie) of them, or as the Italians and Starbucks clients would say, “biscotti.”

Ouchy! These were too twice baked. Had to roll them in sugar twice to right that wrong. 😉
That’s more like it. Just starting to brown.

Anyhooo, after baking once or twice, you let them cool completely (!!) then roll them in confectioner’s sugar. Yes, roll them, DON’T sprinkle them.

Complete cooling is necessary for two reasons: 1) the delicate cookie solidifies, 2) the cool cookie will not melt the sugar.

The perfect pick-me-up if you’re low on energy. Two small “hits”.


Hit me!