{"id":2749,"date":"2023-06-03T01:19:43","date_gmt":"2023-06-03T01:19:43","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2749"},"modified":"2026-06-01T12:26:29","modified_gmt":"2026-06-01T12:26:29","slug":"raspberry-linzers","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/raspberry-linzers\/","title":{"rendered":"Raspberry Linzers"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">From the kitchen of Christa Woodford<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Cream:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>1 c butter, NOT margarine, softened<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gradually add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>2\/3 c sugar<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat until light &amp; fluffy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>2 egg YOLKS<\/em><\/strong>, 1 at a time (save whites for below)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>2 1\/2 c flour<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>1\/4 tsp salt<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Refrigerate 30-45 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roll dough onto a surface dusted with confectioner sugar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roll 1\/8&#8243; thick.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut with 2 1\/2&#8243; cutter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut center out of half.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a small bowl, with an immersion blender, beat until foamy:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>2 egg WHITES<\/em><\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Combine:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>1\/2 c ground almonds<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>2\/3 c sugar<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place cookies on greased sheet or sheet lined with a silicone mat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Brush with egg white.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle with almond sugar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake @ 350, until lightly browned, about 6-8 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cool completely on wire rack.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sandwich cookies together using 2 tsp&nbsp;<em><strong>raspberry preserves<\/strong><\/em>&nbsp;for each set.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Makes 2 dozen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">NOTES<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Short on time? Roll them into balls, coat in almond sugar &amp; make an indent with your thumb. Bake. Cool. Put a spoonful of preserves in the indent.<\/li>\n\n\n\n<li>If the eggs go from foamy to melted looking, it&#8217;s ok. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Christa Woodford<\/p>\n","protected":false},"author":1,"featured_media":7856,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,19],"tags":[186,146,38,614,197,106],"class_list":["post-2749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-shapedcookies","tag-almonds","tag-christa-woodford","tag-cookie","tag-linzer","tag-raspberry","tag-recipe","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ground almonds coat these buttery raspberry linzers that are filled with preserves. 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