Raspberry Linzer Cookies

INGREDIENTS

1 cup butter, softened
1 1/4 cups sugar, divided
2 eggs, separated
2 1/2 cups all-purpose flour
1/4 teaspoon salt
confectioners' sugar
1/2 cup ground almonds
3/4 cup raspberry preserves

DIRECTIONS

In a large mixing bowl, cream butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate for 30-45 minutes or until firm.

On a surface dusted with confectioners' sugar, roll half of the dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-1/2-in. doughnut cutter so the center is cut out of each cookie.
Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets. Bake at 350 degrees F for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.

Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.

FOOTNOTES

Serving Size 49 g

Amount Per Serving
Calories 200
Calories from Fat 82
% Daily Value*
Total Fat 9.1g14%
Saturated Fat 5.1g25%
Cholesterol 36mg12%
Sodium 87mg4%
Total Carbohydrates 27.7g9%
Dietary Fiber 0.7g3%
Sugars 15.4g
Protein 2.3g

Vitamin A 5% • Vitamin C 1%
Calcium 1% • Iron 4%