Raspberry Linzer Cookies Recipe
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
- 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
- 1. In a large 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 30-45 minutes or until firm.
- 2. Preheat oven to 350°. 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.
- 3. 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 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.
- 4. 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.
1 cookie equals 200 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 107 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
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