Raspberry Linzers

Photo by Stephanie Knewasser

From the kitchen of Christa Woodford

Cream:

1 c butter, NOT margarine, softened

Gradually add:

2/3 c sugar

Beat until light & fluffy.

Add:

2 egg YOLKS, 1 at a time (save whites for below)

Mix well.

Add:

2 1/2 c flour

1/4 tsp salt

Refrigerate 30-45 minutes.

Roll dough onto a surface dusted with confectioner sugar.

Roll 1/8″ thick.

Cut with 2 1/2″ cutter.

Cut center out of half.

Beat:

2 egg WHITES until frothy

Set aside.

Combine:

1/2 c ground almonds

2/3 c sugar

Place cookies on greased sheet.

Brush with egg white.

Sprinkle with almond sugar.

Bake @ 350, 6-8 minutes or until lightly browned.

Cool completely on wire rack.

Sandwich cookies together using 2 tsp raspberry preserves for each set.

Makes 2 dozen

NOTES

  • Short on time? Roll them into balls, coat in almond sugar & make an indent with your thumb. Bake. Cool. Put a spoonful of preserves in the indent.

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