Raspberry Linzer Cookies Recipes

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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

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

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.

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

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

RASPBERRY LINZER COOKIES



Raspberry Linzer Cookies image

This is a recipe from FC last year. These cookies are truly exceptional. The require some patience to make, but they are gorgeous when finished and delicious. Perfect for holidays or for a ladies tea, or perhaps to cheer up a friend...one of my all-time favorite cookies. The 4-hour prep time includes chilling time. EQUIPMENT: cookie sheets lined with parchment, food processor, plastic wrap, 2 cookie cutters of the same shape, one about 2 1/2-inch diameter, one about 1 1/4-inch diameter.

Provided by P48422

Categories     Dessert

Time 4h15m

Yield 32 cookies

Number Of Ingredients 14

2 1/2 ounces sliced almonds (1/2 c.)
2 1/2 ounces coarsely chopped hazelnuts (1/2 c.)
9 1/2 ounces all-purpose flour (2 c. plus 1 tbl.)
3/4 cup granulated sugar
2 teaspoons lemons, zest of or 2 teaspoons orange zest
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
7 ounces chilled unsalted butter (14 tbl.)
1 large egg
1 tablespoon cold water
1/2 cup raspberry preserves (or any other flavor you like)
confectioners' sugar

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.

Nutrition Facts : Calories 136.6, Fat 7.7, SaturatedFat 3.4, Cholesterol 19.9, Sodium 46.7, Carbohydrate 15.5, Fiber 0.8, Sugar 7.4, Protein 1.9

RASPBERRY LINZER BARS



Raspberry Linzer Bars image

Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. - Holly Cain, St. Petersberg, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen

Number Of Ingredients 9

1-1/3 cups butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon grated lemon zest
2-1/2 cups all-purpose flour
2 cups ground almonds
1 teaspoon ground cinnamon
1 cup seedless raspberry preserves
Confectioners' sugar, optional

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.

Nutrition Facts :

LINZER COOKIES



Linzer Cookies image

You could use store-bought seedless raspberry preserves to fill these cookies, but Hermé's method of pureeing the raspberries in a blender to extract all the pectin from the seeds is clever and easy, and it makes a better filling than any you can buy. MAKE AHEAD: The cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. NOTES: The Linzer dough can be cut into decorative shapes, but the cookies aren't particularly sweet without the raspberry jam, so dust them with confectioners' sugar once they've cooled.

Provided by NcMysteryShopper

Categories     Dessert

Time 1h30m

Yield 4 dozen cookies, 24 serving(s)

Number Of Ingredients 14

1 1/2 cups unsalted butter, softened
1 1/3 cups confectioners' sugar
1/2 cup blanched almond, finely ground (2 1/2 ounces)
2 tablespoons cinnamon
1 teaspoon cinnamon
1 pinch salt
4 large egg yolks
2 tablespoons aged dark rum
3 cups all-purpose flour, plus more for rolling
1/4 teaspoon baking soda
2 cups fresh raspberries or 2 cups flash- frozen raspberries
3/4 cup granulated sugar
1 1/2 teaspoons fresh lemon juice
1 large egg, beaten, for glazing (optional)

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.

Nutrition Facts : Calories 245.2, Fat 14, SaturatedFat 7.7, Cholesterol 65.5, Sodium 24, Carbohydrate 27.3, Fiber 1.8, Sugar 13.5, Protein 3

RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY



Raspberry Poppyseed Linzer Cookies Recipe by Tasty image

Here's what you need: raspberry, sugar, lemon juice, all-purpose flour, almond flour, unsalted butter, sugar, kosher salt, lemon zest, McCormick® vanilla extract, McCormick® poppy seeds, large egg

Provided by Alix Traeger

Categories     Desserts

Yield 14 cookies

Number Of Ingredients 12

1 cup raspberry
½ cup sugar
1 tablespoon lemon juice
1 cup all-purpose flour, plus more for dusting
1 cup almond flour
8 tablespoons unsalted butter, plus 2 tablespoons, softened
½ cup sugar
1 pinch of kosher salt
½ teaspoon lemon zest
1 teaspoon McCormick® vanilla extract
3 tablespoons McCormick® poppy seeds, optional
1 large egg

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!

Nutrition Facts : Calories 214 calories, Carbohydrate 21 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams

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2021-12-19 Cookies. Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine. In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest.
From thescranline.com


HOMEMADE RASPBERRY LINZER COOKIES RECIPE | EHOW
2018-03-13 Pre-heat the oven to 350 Fahrenheit (180 Celsius). Line two large baking sheets with non-stick parchment paper. Set aside. Advertisement. Set the first dough disc onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough until it is about ¼ inch (0.6 centimeters) thick.
From ehow.com


CLASSIC RASPBERRY LINZER COOKIES - MY ISLAND BISTRO KITCHEN
2020-02-14 Meanwhile, preheat oven to 350°F. Bake cookies on the middle oven rack for 11-13 minutes, or just until cookies are set and a light golden color. Do not overbake. Remove cookies from oven and cool on baking sheet for about 3-4 minutes then, using a flat lifter/spatula, transfer them to a wire rack to cool completely.
From myislandbistrokitchen.com


LINZER COOKIES - ERREN'S KITCHEN - RECIPES TO RELY ON
2021-02-08 Set aside. Beat the butter and sugar until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the egg, almond extract, and vanilla and beat until combined. Turn the mixer to low and add in the flour mixture, mixing until just combined. Remove the dough, flatten it into a disk and wrap in plastic wrap.
From errenskitchen.com


RASPBERRY LINZER COOKIES - RECIPE - FINECOOKING
Cut 1-1/4-inch holes in the center of half the rounds. Reroll these center scraps to make more cookies. Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough. To assemble, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie rounds.
From finecooking.com


RASPBERRY ALMOND LINZER COOKIES {GLUTEN FREE} - MOM LOVES BAKING
2020-11-04 For the cookies. In a large bowl, blend the butter, sugar, egg, egg white and almond extract until well combined. Add the flour, almond flour, xanthan gum, baking powder, and salt, beating well after each addition. After adding the final ingredient, beat the mixture until it becomes thicker and a bit more elastic.
From momlovesbaking.com


RASPBERRY LINZER SANDWICH COOKIES RECIPE - FLOUR ON MY FACE
2019-12-06 Preheat the oven to 375F. degrees. (see notes) Remove one half of the dough from the refrigerator and roll the linzer dough out on a floured surface with a floured rolling pin. Roll the dough out to ¼ inch thickness. Cut cookies out with a decorative cookie cutter and transfer to a parchment paper lined baking sheet.
From flouronmyface.com


RASPBERRY LINZER COOKIES | RUTH'S CHRISTMAS COOKIES
Pulse to combine. Cut the butter into ½ inch cubes and add to the flour mixture; pulse until the mixture looks like course meal. Don’t over-process. 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.
From ruthschristmascookies.com


SHORTBREAD LINZER COOKIES WITH RASPBERRY JAM - ALWAYS EAT DESSERT
2021-12-20 Add flour and mix until combined and dough comes together. Step #1. Step #2. Cover bowl with plastic wrap and chill in the fridge for 30 minutes. When the dough has chilled, preheat the oven to 300°F. Line baking sheets with parchment paper and …
From alwayseatdessert.com


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