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 SLICE
As we all know, raspberries are very high in antioxidants, and also they are really yummy, so theres no reason you wouldn't want to eat this
Provided by Perfect Pixie
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- turn oven to 180 degrees.
- grease a 28cm x 18cm tin.
- cream butter and sugar until light and fluffy.
- add egg yolks.
- beat well.
- sift in both flours.
- mix it all to a soft dough.
- press it evenly in tin.
- spread jam over.
- Topping:.
- beat egg whites until stiff.
- gradually beat in the sugar.
- beat well.
- add coconut.
- stir it in.
- spread evenly over jam.
- bake 35-40 minutes.
- slice when cold.
Nutrition Facts : Calories 64.8, Fat 2.9, SaturatedFat 1.9, Cholesterol 13.4, Sodium 51.3, Carbohydrate 9.2, Fiber 0.3, Sugar 5.9, Protein 0.7
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