Wednesday, December 14, 2016

Raspberry Linzer Cookies | Taste of Home

1 cup of softened butter
1-1/3 cup of granulated sugar
2 large eggs
1/4 tsp salt
2-1/2 cup flour
1/2 cup almonds, ground
1 cup raspberry preserves, seedless
xxx sugar

  1. Cream butter. Add 2/3 cup of sugar; beat until fluffy.
  2. Add egg yolks one at a time, beating well after each addition.
  3. Combine flour & salt. Add to butter/sugar mixture.
  4. Shape the dough into a ball. Cover and refrigerate for 30-40 minutes or until firm.
  5. Preheat oven to 350.
  6. Sprinkle the counterspace with some xxx sugar and roll out dough to 1/8-inch thickness. Cut with a 2-1/2 inch round cookie cutter. With a floured 1-inch cookie cutter cut out the center of half the cookies.
  7. Beat the egg whites until frothy. Set aside
  8. Mix almonds  and remaining sugar.
  9. Brush the cookies with the egg whites. Sprinkle with almond/sugar mixture.
  10. Bake cookies on a greased baking sheet until lightly browned. about 6-8 minutes.
  11. Cool on wire rack.
  12. Spread 2 tsp of raspberry preserves over the solid cookies.
  13. Top with a window cookie, Almond/sugar side up.
Nutritional Info: Calories 209 - 9 fat grams - 36 mg chol - 30 g carbs - 1 g fiber

  Recipe is the courtesy of  Taste of Home. I have a subscription to it and the recipe can be found on page 44 in the below issue of taste of home. (Dec. 2016) Image is the courtesy of  Stuart Miles from

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