RASPBERRY-ALMOND LINZER COOKIES
Steps:
- Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
- Spread almonds on a small rimmed baking sheet and bake until fragrantly toasty and nuts are golden on the inside (cut one open). Turn off oven. Cool almonds completely (you can speed this up by putting them in the freezer for 10 to 15 minutes).
- Grind nuts with 1/2 cup of flour from cookie recipe in a food processor until finely ground, then transfer to a medium bowl. Whisk in remaining 1 1/2 cups flour from recipe and whisk in cinnamon.
- Follow the rest of the Buttery Sugar Cookie dough recipe to make the Linzer dough. Divide dough in half, and wrap each half in wax paper, shaping each half into a flattened rectangle, then store each in a resealable plastic bag. Chill dough until firm, at least 2 hours.
- Heat oven again to 350°F with rack in middle. Line baking sheets with parchment paper.
- While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to 1/8 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Peel back top sheet of wax paper and cut out as many 3-inch cookies with cutter as possible. Then cut 1-inch openings in the center of half the cookies. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill the dough in freezer or chill in refrigerator again on a baking sheet.)
- Gather, reroll, and chill scraps to form more cookies.
- Freeze or chill cut-out cookies on baking sheet until firm before baking.
- Bake cookies, one sheet at time, until edges are golden, 6 to 9 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies with a metal spatula to a rack to cool completely.
- Repeat with remaining piece of dough. (Cool sheets and use fresh parchment for subsequent batches.)
- Spread about 1 teaspoon jam on all the solid round cookies (without holes). Lightly dust rings (cookies with holes) with confectioners' sugar using a wire-mesh sieve.
- Set rings over jam to form sandwiches.
RASPBERRY LINZER COOKIES
These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!
Provided by Sarah
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 32
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
- Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
- Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
- Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
- Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 61.9 mg, Sugar 6.6 g
RASPBERRY LINZER COOKIES
These wonderful cookies require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies., Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely. , Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up., Editor's Note: For variety, substitute your favorite preserves in place of raspberry or apricot.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 92mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
YULETIDE RASPBERRY ALMOND LINZER BARS
These linzer bars are very buttery and so very pretty! I LOVE making these at Christmastime for my cookie tray, for co-workers and neighbors! Quick and easy to make yet look very impressive! Makes very nice gifts, too! Enjoy! And Have a very Merry Christmas and Happy Holidays! (photo from bing images)
Provided by Kelly Williams
Categories Fruit Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Grease metal 13x9 pan. Or line pan with foil and grease foil for easy removal and cutting. In mixer bowl, beat butter and sugar til creamy. Beat in egg and grated lemon zest til blended. Mix in flour, almonds and cinnamon til well blended.
- 2. Press 2 cups prepared dough onto bottom of pan. Spread preserves over crust. I dollop it and then spread with my offset knife. Press remaining dough, little amounts at a time, evenly over top. Bake 35-40 minutes til golden brown. Don't overbake, though, or it will be dry. Cool in pan on wire rack. Sprinkle with powdered sugar. Cut into bars or small squares.
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- In a large bowl, blend the butter, sugar, egg, egg white and almond extract until well combined. Add the flour, almond flour, xanthan gum, baking powder, and salt, beating well after each addition. After adding the final ingredient, beat the mixture until it becomes thicker and a bit more elastic. Divide the dough into two equal parts, wrap each part in plastic wrap, and place the dough in the refrigerator to chilll for an hour until firm.
- Place one teaspoon of jam in the middle of each (whole) cookie. Spread the jam over cookie. Place the remaining cookies on top after dusting them with powdered sugar. You should have 24 sandwich cookies.
RASPBERRY ALMOND LINZER COOKIES - COMPLETELY DELICIOUS
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- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg, vanilla, almond extract, and lemon zest and mix until combined.
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4.9/5 (5)Estimated Reading Time 7 minsServings 2
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and cardamom, set aside. In a food processor, pulse together the almonds with 1/4 cup sugar until finely ground, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1/2 cup of sugar together until combined about 1 1/2 minutes. Mix in the egg yolks, one at a time, waiting until the previous is completely mixed in. Add the vanilla extract. Stop the machine, scrape down the sides and bottom of the bowl as necessary. Turn the mixer on to a low speed and add in the almond mixture, wait until completely mixed in, about 1 minute. Add the flour mixture and mix until combined. Form mixture into 2 evenly sized balls, flatten each into a 6-inch round disk and wrap each one separately in plastic wrap and refrigerate for at least 2 hours.
- Position two racks near the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mat (I recommend using the mat as the cookies may spread on parchment), set aside. Dust work surface with flour, roll out one disk into 1/6-1/8 inch thickness. Cut using a linzer cookie cutter or a medium round or fluted cookie cutter, then using a smaller round, heart, or star shape to cut out the center. Carefully transfer to baking sheet. I used a very thin metal spatula to lift cookie dough to baking sheet. Place cookie about 1 - 1 1/2 inches apart from each other on baking tray. Place the baking tray in the fridge for 10 minutes or in the freezer for 5, cookies hold their shape better when cold. Also, refrigerate any leftover dough. Bake the cookies for 9-12 minutes until edges start to turn golden. Let cool on baking sheet for 5 minutes before transferiing to wire rack to cool completely. Spread cookies with raspberry jam over the whole round
RASPBERRY-ALMOND LINZER COOKIES RECIPE - REAL SIMPLE
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5/5 Category DessertAuthor Gina Marie Miraglia EriquezCalories 130 per serving
- Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
- In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
- Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
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