Chocolate Raspberry Linzer Cookies
Yield
3 dozenPrep
40 minCook
10 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 12 | ounces |
milk chocolate morsels
semi-sweet |
|
| 6 | tablespoons |
raspberry jam
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 552 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
almond extract
|
*
|
| 346.8 | ml/g |
milk chocolate morsels
semi-sweet |
|
| 9E+1 | ml |
raspberry jam
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy.
Beat in eggs and almond extract.
Gradually add flour mixture.
Divide dough in half.
Wrap in plastic wrap; refrigerate until firm.
Preheat oven to 350℉ (180℃).
On lightly floured board, roll out half of dough to ⅛ inch thickness.
Cut with 2½ inch round cookie cutter.
Repeat with remaining dough.
Cut 1 inch round centers from half of unbaked cookies.
Place on ungreased cookie sheets.
Reroll dough trimmings, if necessary.
Bake 8 to 10 minutes just until set.
Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.
Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth.
Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie.
Top with ½ measuring teaspoon raspberry jam.
Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.
