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
This is a recipe from FC last year. These cookies are truly exceptional. The require some patience to make, but they are gorgeous when finished and delicious. Perfect for holidays or for a ladies tea, or perhaps to cheer up a friend...one of my all-time favorite cookies. The 4-hour prep time includes chilling time. EQUIPMENT: cookie sheets lined with parchment, food processor, plastic wrap, 2 cookie cutters of the same shape, one about 2 1/2-inch diameter, one about 1 1/4-inch diameter.
Provided by P48422
Categories Dessert
Time 4h15m
Yield 32 cookies
Number Of Ingredients 14
Steps:
- Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
- Add the remain flour and other dry ingredients along with the zest.
- Pulse to combine.
- Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
- Don't overprocess.
- Transfer to a large bowl.
- Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
- The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
- Gather the dough into two balls and knead briefly just to blend.
- Wrap in plastic and chill until firm, 2-3 hours.
- TO BAKE: Oven to 325 degrees F.
- Cover your cookie sheets with parchment.
- Generously flour a work surface.
- Roll one ball of dough out 3/16" thick.
- (Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
- Arrange on the cookie sheets about 3/4 inch apart.
- Use the small cookie cutter to cut holes in the center of half of the cookies.
- Reroll these little scraps to make more cookies.
- Bake the cookies until the edges are lightly brown, about 15 minutes.
- Let cool on the pans before transferring to cookie racks.
- Repeat with remaining dough.
- To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
- of preserves on the bottom of the whole cookie rounds.
- Sandwich the cookies together.
- NOTE: These cookies should be served the day they are put together.
- You can bake the cookies a week early, then sandwich them together a few hours before serving.
- NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.
Nutrition Facts : Calories 136.6, Fat 7.7, SaturatedFat 3.4, Cholesterol 19.9, Sodium 46.7, Carbohydrate 15.5, Fiber 0.8, Sugar 7.4, Protein 1.9
RASPBERRY LINZER ROUNDS
Make and share this Raspberry Linzer Rounds recipe from Food.com.
Provided by Orchards Finestreg
Categories Dessert
Time 47m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended. Add egg and almond extract, beating until well blended. Combine flour, ground almonds, baking powder and salt. Add gradually to shortening mixture at low speed. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes or refrigerate 2 hours or up to 2 days.
- HEAT oven to 350ºF. Roll 1 quarter of dough between 2 sheets of floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4-inch cutter. Place 2-inches apart on ungreased baking sheet.
- BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon jam on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with jam.
- If dough gets too soft while cutting, place in freezer for 10 minutes. Cookie dough cuts easier when chilled.
Nutrition Facts : Calories 1198.6, Fat 64.8, SaturatedFat 14.2, Cholesterol 46.5, Sodium 377.1, Carbohydrate 144.5, Fiber 5.2, Sugar 80.3, Protein 13.3
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