Food recipes
Raspberry Linzer Windowpane Cookies
Raspberry Linzer Windowpane Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table spices, cinnamon, ground sugars, granulated butter, without salt egg substitute, p...
Raspberry Linzer Windowpane 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
jams and preserves, apricot
sugars, powdered
Directions:
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy.
Add egg substitute; beat until well blended.
Beating at low speed, gradually add flour mixture; beat just until a soft dough forms.
Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap.
Chill at least 1 hour.Preheat oven to 375.Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies.
Repeat procedure with remaining dough portion.
Place cookies 1 inch apart on parchment-lined baking sheets.
Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges.
Bake cookies at 375 for 10 minutes or until edges are lightly browned.
Cool on pans 5 minutes.
Remove from pans; cool completely on wire racks.Spread center of each whole cookie with about 1/2 teaspoon jam.
Sprinkle cut-out cookies with powdered sugar.
(A) Place 1 cut-out cookie on top of each whole 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
jams and preserves, apricot
sugars, powdered
Directions:
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy.
Add egg substitute; beat until well blended.
Beating at low speed, gradually add flour mixture; beat just until a soft dough forms.
Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap.
Chill at least 1 hour.Preheat oven to 375.Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies.
Repeat procedure with remaining dough portion.
Place cookies 1 inch apart on parchment-lined baking sheets.
Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges.
Bake cookies at 375 for 10 minutes or until edges are lightly browned.
Cool on pans 5 minutes.
Remove from pans; cool completely on wire racks.Spread center of each whole cookie with about 1/2 teaspoon jam.
Sprinkle cut-out cookies with powdered sugar.
(A) Place 1 cut-out cookie on top of each whole cookie.