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Linzer Sandwich Cookies Recipe
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Raspberry jam||1 Tablespoon (Seedless)|
Serving size: Complete recipe
Calories 2119 Calories from Fat 860
% Daily Value*
Total Fat 98 g150.5%
Saturated Fat 59.6 g298%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 669.3 mg27.9%
Total Carbohydrates 288 g96.2%
Dietary Fiber 4.5 g18%
Sugars 160.6 g
Protein 24 g48.9%
Vitamin A 61.1% Vitamin C
Calcium 17.3% Iron 49.1%
*Based on a 2000 Calorie diet
Beat granulated sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy.
Beat in egg and vanilla.
Gradually add flour mixture.
Beat at low speed until dough forms.
Divide dough in half; cover and refrigerate 2 hours or until firm.
Preheat oven to 375°F Working with 1 portion at a time, roll out dough on lightly floured surface to 3/16 inch thickness.
Cut dough into desired shapes with floured cookie cutters.
Cut out equal numbers of each shape.
Cut 1-inch centers out of half the cookies of each shape.
Reroll trimmings and cut out more cookies.
Place cookies 1 1/2 to 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are lightly browned.
Let cookies stand on cookie sheets 1 to 2 minutes.
Remove cookies to wire racks; cool completely.
Sprinkle cookies with holes with powdered sugar, if desired.
Spread 1 teaspoon jam on flat side of whole cookies, spreading almost to edges.
Place cookies with holes, flat side down, over jam.
Store tightly covered at room temperature or freeze up to 3 months.