RASPBERRY LINZER COOKIES

Raspberry Linzer Cookies image

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

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

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

Steps:

Cream butter, gradually adding 2/3 cup sugar; beat 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 until firm, 30-45 minutes., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies., Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely. , Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up., Editor's Note: For variety, substitute your favorite preserves in place of raspberry or apricot.

Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 92mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.