Raspberry Linzer Cookie Cups Recipes

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.

RASPBERRY LINZER COOKIE CUPS

Steps:

• Finely grind/chop the toasted pecans in your food processor. In the bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the confectioners sugar and vanilla extract until well combined. Scrape down the sides of your bowl and add the dry ingredients. Beat for about 30 seconds, or until well combined (dough will pull away from the sides of the bowl).
• Roll the dough into 1" balls and place in an UNgreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole (I used a shot glass), and press gently down on each ball to make an indentation.
• Place a rounded half teaspoon of raspberry jam in each depression and bake at 350F for 20 minutes. The jam will melt and spread out evently.
• Keep the baked cookies IN the pan, but on a cooling rack for TEN MINUTES. After 10 minutes, you will be able to VERY GENTLY lift the cookie cups out of the pan. You can use the tip of a knife to help, but it shouldn't be necessary -- just lift with a steady, gentle pressure and they will pop out. I've also had luck turning the pan upside down on a soft towel and tapping it gently -- they should pop out.

RASPBERRY LINZER CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups.
• In large bowl, beat cake mix, milk, butter, almond paste, almond extract and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups, filling almost full.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Cut off top of each cupcake with serrated knife, using gentle sawing motion, or with electric knife. With 1-inch heart-shaped cookie cutter, cut out heart shape from center of each cupcake top. Spoon about 1 tablespoon jam into middle of each cupcake. Cover each with cupcake top, pressing gently. Sprinkle cupcakes with powdered sugar. Spoon about 1 teaspoon jam into each cutout to fill heart. Store loosely covered.

RASPBERRY LINZER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

LEMON RASPBERRY COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
• Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
• Fill each mini muffin cup 3/4 full of dough.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
• Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
• Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.

RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
• Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
• In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
• Add the poppy seeds and beat for 1 minute to distribute evenly.
• Add the egg and beat for 1-2 minutes, until well incorporated.
• Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
• Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
• Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
• Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
• To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
• Enjoy!

LINZER COOKIE BARS

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, place sugar cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Press mixture firmly in bottom of pan.
• Bake 15 minutes. Spoon and spread jam evenly over partially baked crust.
• Meanwhile, in another large bowl, place oatmeal cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Stir in water and chopped almonds. Sprinkle oatmeal cookie mixture over jam layer; press lightly into jam layer.
• Bake 20 to 24 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

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.