Food recipes
Raspberry Linzer Cookies
Raspberry Linzer Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table spices, cinnamon, ground sugars, granulated butter, without salt egg substitute, powder vanil...
Raspberry Linzer Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
sugars, granulated
butter, without salt
egg substitute, powder
vanilla extract
jams and preserves, apricot
sugars, granulated
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
sugars, granulated
butter, without salt
egg substitute, powder
vanilla extract
jams and preserves, apricot
sugars, granulated
Directions:
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.