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Raspberry Linzer Cookies
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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 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
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |