Raspberry Linzer Cookies

Photo by CR C.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Adapted from keyingredient.com

Ingredients

  • 7.5

    ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons), divided

  • 1

    cup whole blanched almonds

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon salt

  • 2/3

    cup granulated sugar

  • 1/2

    cup unsalted butter, softened

  • 1/2

    teaspoon grated lemon rind

  • 4

    large egg yolks

  • 6

    tablespoons raspberry preserves with seeds

  • 2

    teaspoons powdered sugar

Directions

Weigh or lightly spoon 2.25 ounces flour about 1/2 cup) into a dry measuring cup; level with a knife. Place 2.25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5.25 ounces flour (about 1 cup plus 2 tablespoons) into a dry measuring cup. Combine almond mixture, remaining 5.25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk. Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour. Preheat oven to 350 F. Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350 F for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie. Nutrition Information: Per cookie 96 calories 5.1 g fat (1.9 g saturated fat, 2.2 g monounsaturated fat, .7 g polyunsaturated fat) 1.8 g protein 11.4 g carbohydrates .6 g fiber 29 mg cholesterol .5 mg iron 25 mg sodium 18 mg calcium

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