RASPBERRY LINZER COOKIES

Raspberry Linzer Cookies image

These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!

Provided by Sarah

Categories World Cuisine Recipes European Austrian

Time 2h

Yield 32

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup white sugar
½ cup butter at room temperature
¼ cup egg substitute
1 teaspoon vanilla extract
¼ cup seedless raspberry jam
1 tablespoon confectioners' sugar, or as needed

Steps:

Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 61.9 mg, Sugar 6.6 g