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.
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 COOKIE CUPS
I love Raspberry Linzer cookies but I can't stand cookie cutting even though they look so pretty. I love this cookie because it takes all the taste of the linzer cookie without all the work! I top off these cookies with powdered sugar before serving or gifting and serve on a platter, they also make a great gift and taste soooo good!
Provided by Annamaria Settanni McDonald @ArtByASM
Categories Cookies
Number Of Ingredients 7
Steps:
- Finely grind/chop the toasted pecans in your food processor. In the bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the confectioners sugar and vanilla extract until well combined. Scrape down the sides of your bowl and add the dry ingredients. Beat for about 30 seconds, or until well combined (dough will pull away from the sides of the bowl).
- Roll the dough into 1" balls and place in an UNgreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole, and press gently down on each ball to make an indentation.
- Place a rounded half teaspoon of raspberry jam in each depression and bake at 350F for 20 minutes. The jam will melt and spread out evently.
- Keep the baked cookies IN the pan, but on a cooling rack for TEN MINUTES. After 10 minutes, you will be able to VERY GENTLY lift the cookie cups out of the pan. You can use the tip of a knife to help, but it shouldn't be necessary...just lift with a steady, gentle pressure and they will pop out. I've also had luck turning the pan upside down on a soft towel and tapping it gently...they should pop out.
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