{"id":2749,"date":"2023-06-03T01:19:43","date_gmt":"2023-06-03T01:19:43","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2749"},"modified":"2024-12-24T17:14:21","modified_gmt":"2024-12-24T17:14:21","slug":"raspberry-linzers","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/raspberry-linzers\/","title":{"rendered":"Raspberry Linzers"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Christa Woodford<\/h4>\n\n\n\n

Cream:<\/p>\n\n\n\n

1 c butter, NOT margarine, softened<\/strong><\/em><\/p>\n\n\n\n

Gradually add:<\/p>\n\n\n\n

2\/3 c sugar<\/strong><\/em><\/p>\n\n\n\n

Beat until light & fluffy.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

2 egg YOLKS<\/em><\/strong>, 1 at a time (save whites for below)<\/p>\n\n\n\n

Mix well.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

2 1\/2 c flour<\/strong><\/em><\/p>\n\n\n\n

1\/4 tsp salt<\/strong><\/em><\/p>\n\n\n\n

Refrigerate 30-45 minutes.<\/p>\n\n\n\n

Roll dough onto a surface dusted with confectioner sugar.<\/p>\n\n\n\n

Roll 1\/8″ thick.<\/p>\n\n\n\n

Cut with 2 1\/2″ cutter.<\/p>\n\n\n\n

Cut center out of half.<\/p>\n\n\n\n

In a small bowl, with an immersion blender, beat until foamy:<\/p>\n\n\n\n

2 egg WHITES<\/em><\/strong> <\/p>\n\n\n\n

Set aside.<\/p>\n\n\n\n

Combine:<\/p>\n\n\n\n

1\/2 c ground almonds<\/strong><\/em><\/p>\n\n\n\n

2\/3 c sugar<\/strong><\/em><\/p>\n\n\n\n

Place cookies on greased sheet or sheet lined with a silicone mat.<\/p>\n\n\n\n

Brush with egg white.<\/p>\n\n\n\n

Sprinkle with almond sugar.<\/p>\n\n\n\n

Bake @ 350, until lightly browned, about 6-8 minutes.<\/p>\n\n\n\n

Cool completely on wire rack.<\/p>\n\n\n\n

Sandwich cookies together using 2 tsp raspberry preserves<\/strong><\/em> for each set.<\/p>\n\n\n\n

Makes 2 dozen<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n