Raspberry Linzer Slice Recipes

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 SLICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Stir in cinnamon and cloves. Tip three-quarters into the tin and press down evenly. Bake for 15-20 mins until golden and crisp looking.
• Stir the jam in a bowl to loosen a little, then spread over the base. Crumble over the remaining slice mixture and bake for 5-10 mins more until the topping is golden. Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.

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 ROUNDS

Steps:

• BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended. Add egg and almond extract, beating until well blended. Combine flour, ground almonds, baking powder and salt. Add gradually to shortening mixture at low speed.
• DIVIDE dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Freeze 30 minutes or refrigerate 2 hours or up to 2 days.
• HEAT oven to 350 degrees F. Roll 1 quarter of dough between 2 sheets of floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4-inch cutter. Place 2 inches apart on ungreased baking sheet.
• BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough.
• SPREAD about 1/2 teaspoon jam on bottom side of each whole cookie. Place cookie with cut-out center on top of jam. If desired, sprinkle tops with powdered sugar.