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Raspberry Linzer Cookies

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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

Details

Servings 36
Adapted from keyingredient.com

Preparation

Step 1

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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