Chef's Linzer cookies

Linzer Cookies

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

In a large bowl, cream butter. Gradually add 2/3 cup sugar, beating 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 30-45 minutes or until firm.

Preheat oven to 350°F. On a surface dusted with confectioners’ sugar, roll half of the dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-1/2-in. doughnut cutter so the center is cut out of each cookie.

Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets. Bake 6-8 minutes or until lightly browned. Remove to wire racks to cool completely. Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.

Yield: 2 dozen

From our kitchen to yours…Cucina Felice!

Did you know that Chef’s offers cooking classes? From main courses to desserts, from romantic date nights to girls’ nights out, have fun, learn a ton, and, most importantly—EAT!


About the Author

Michele at Chef's
Author with 48 posts
More about Michele at Chef's

Related Articles

Leave a Comment