Raspberrylinzercookies Recipes

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.

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.

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.

Steps:

• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Spread almonds on a small rimmed baking sheet and bake until fragrantly toasty and nuts are golden on the inside (cut one open). Turn off oven. Cool almonds completely (you can speed this up by putting them in the freezer for 10 to 15 minutes).
• Grind nuts with 1/2 cup of flour from cookie recipe in a food processor until finely ground, then transfer to a medium bowl. Whisk in remaining 1 1/2 cups flour from recipe and whisk in cinnamon.
• Follow the rest of the Buttery Sugar Cookie dough recipe to make the Linzer dough. Divide dough in half, and wrap each half in wax paper, shaping each half into a flattened rectangle, then store each in a resealable plastic bag. Chill dough until firm, at least 2 hours.
• Heat oven again to 350°F with rack in middle. Line baking sheets with parchment paper.
• While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to 1/8 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
• Peel back top sheet of wax paper and cut out as many 3-inch cookies with cutter as possible. Then cut 1-inch openings in the center of half the cookies. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill the dough in freezer or chill in refrigerator again on a baking sheet.)
• Gather, reroll, and chill scraps to form more cookies.
• Freeze or chill cut-out cookies on baking sheet until firm before baking.
• Bake cookies, one sheet at time, until edges are golden, 6 to 9 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies with a metal spatula to a rack to cool completely.
• Repeat with remaining piece of dough. (Cool sheets and use fresh parchment for subsequent batches.)
• Spread about 1 teaspoon jam on all the solid round cookies (without holes). Lightly dust rings (cookies with holes) with confectioners' sugar using a wire-mesh sieve.
• Set rings over jam to form sandwiches.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
• Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
• Whisk together flour, baking powder, salt, and cinnamon in a small bowl.
• Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
• With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
• Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

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.