Raspberry Fig Linzer Cookies Diabetic Recipes

RASPBERRY FIG LINZER COOKIES (DIABETIC)

Steps:

• In a large bowl beat together the butter, oil, sugar substitute until combined. Add in the egg/egg substitute, salt, baking powder and vanilla. Using your mixer, beat in the corn meal and as much of the flour as you can. If the dough becomes too stiff, mix in the rest of the flour by hand.
• Divide the dough in half, wrap in plastic and chill for two hours.
• While the dough is chilling, prepare your filling by adding all ingredients to a small saucepan. Bring the mix to a boil and reduce to a lower simmer. Cook for 5 minutes, stirring regularly, until the filling is thickened. Transfer to a mini-chopper or use an immersion blender to puree the mix until smooth. Allow to cool completely.
• Preheat oven to 375 degrees. (Note you are using untreated cookie sheets here.)
• Roll out the first disc of dough until it is 1/8 inch thick. Using the larger cookie cutter, cut out cookies and transfer to the baking sheet about 1 inch apart. Bake for 5 minutes until the edges of the cookie are firm but not browned. Remove from oven and transfer to a wire rack.
• With the second disc of dough, repeat as above except that you will be using the smaller cutter to create a window in the cookies for the tops. In doing so, carefully place the smaller cookie cutters on the shapes made by the larger cutters in a manner so that the sides around the center hole are even.
• To assemble the linzer cookies, first apply a light dusting of powdered sugar on the top cookies (those with the cutouts). Spread a small amount of the raspberry-fig filling on the bottom cookie. Gently take the top cookies by the edges and line the top cookie over the filling pressing down ever so slightly.

LINZER COOKIES

Steps:

• In a large bowl, beat the butter with the confectioners' sugar at medium speed just until blended. Add the ground almonds, cinnamon and salt and beat just until combined. Beat in the egg yolks and the rum, then add the 3 cups of flour and the baking soda and beat at low speed just until evenly combined. Divide the dough in half and scrape it onto 2 sheets of plastic wrap. Wrap the dough, flatten into disks and refrigerate until firm, at least 3 hours.
• Meanwhile, puree the raspberries in a blender for 5 minutes. Transfer the puree to a medium saucepan. Add the granulated sugar and bring to a boil, stirring until the sugar dissolves. Simmer over moderate heat for 5 minutes. Stir in the lemon juice. Strain the jam into a bowl through a fine sieve and refrigerate until chilled, about 4 hours.
• Line 2 large baking sheets with parchment paper. Liberally flour a work surface. Roll out 1 disk of the dough 1/4 inch thick, flouring the dough and the rolling pin as necessary. Using a 2-inch round cookie cutter dipped in flour, stamp out as many rounds as possible (to be used as the bottoms of the cookies). Using a small spatula, arrange the rounds about 1/2 inch apart on the prepared baking sheets. Gather the scraps and pat into a disk. Roll out and stamp out as many more rounds as possible. Refrigerate until firm, at least 30 minutes.
• On a large sheet of floured wax paper, roll out half of the second disk of dough, flouring the dough and rolling pin as necessary. Stamp out as many rounds as possible. Using a 1/8-inch round cutter, stamp out the centers of the rounds on the wax paper; remove and reserve the centers. (These rings will be used as the tops of the cookies.) Slide the wax paper onto a baking sheet and chill the rings for 30 minutes. Repeat with the last piece of dough. Gather the scraps and pat into a disk; chill if necessary. Roll out and stamp out more tops and bottoms, then refrigerate.
• Remove 1 sheet of the cookie bottoms from the refrigerator and brush lightly with water. Using a spatula, set the tops on the bottoms; press lightly to help them adhere. Prick the centers of the cookies with a fork to keep them flat during baking. Refrigerate until chilled. Assemble the remaining cookies.
• Preheat the oven to 350°. Brush the cookies with the beaten egg and bake in the middle and lower racks of the oven for 18 to 20 minutes, or until browned and the glaze is lightly crackled; shift the pans from top to bottom and front to back halfway through. Transfer the baking sheets to racks to cool.
• Spoon the jam into the cookies and let stand at room temperature for at least 2 hours, or until set.

RASPBERRY LINZER COOKIES

Steps:

• Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
• Add the remain flour and other dry ingredients along with the zest.
• Pulse to combine.
• Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
• Don't overprocess.
• Transfer to a large bowl.
• Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
• The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
• Gather the dough into two balls and knead briefly just to blend.
• Wrap in plastic and chill until firm, 2-3 hours.
• TO BAKE: Oven to 325 degrees F.
• Cover your cookie sheets with parchment.
• Generously flour a work surface.
• Roll one ball of dough out 3/16" thick.
• (Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
• Arrange on the cookie sheets about 3/4 inch apart.
• Use the small cookie cutter to cut holes in the center of half of the cookies.
• Reroll these little scraps to make more cookies.
• Bake the cookies until the edges are lightly brown, about 15 minutes.
• Let cool on the pans before transferring to cookie racks.
• Repeat with remaining dough.
• To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
• of preserves on the bottom of the whole cookie rounds.
• Sandwich the cookies together.
• NOTE: These cookies should be served the day they are put together.
• You can bake the cookies a week early, then sandwich them together a few hours before serving.
• NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.

RASPBERRY LINZER COOKIES

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.

RASPBERRY LINZER COOKIES

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.