Printable | Taste of Home

Raspberry Linzer Cookies

1 cup butter, softened
1-1/4 cups sugar, divided
2 eggs, separated
2-1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners' sugar
1/2 cup ground almonds
3/4 cup raspberry preserves

In a large mixing bowl, cream butter. Gradually add 2/3 cup sugar,
beating 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

Printed from tasteofhome.com Oct 6, 2008

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Raspberry Linzer Cookies cont.

refrigerate for 30-45 minutes or until firm. On a surface dusted
with confectioners' sugar, roll half of the dough to 1/8-in.
thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat
with remaining dough, using a floured 2-1/2-in. doughnut cutter so
the center is cut out of each cookie. Beat egg whites until
frothy. Combine almonds and remaining sugar. Brush each cookie with
egg white and sprinkle with the almond mixture. Place on greased
baking sheets. Bake at 350° for 6-8 minutes or until lightly
browned. Remove to wire racks to cool completely. Spread 2
teaspoons of raspberry preserves over the plain side of solid
cookies. Place cookies with centers cut out, almond side up, on top
of the preserves, making a sandwich.

Yield: 2 dozen.