Chocolate Raspberry Linzer Cookies

It has been a while since I shared a recipe and this is a good one!  I usually make these to include on my Christmas cookie tray that we give friends.  This year I never got around to making cookie trays and planned to do something for Valentine's day.  That didn't happen either.  However, my son helped to make some because he wanted to give a tin to his girlfriend that night.

Chocolate Raspberry Linzer Cookies

2-1/3C flour
1t baking powder
1/2t salt
1/2t cinnamon
1C sugar
3/4C butter, softened
2 eggs
1/2t almond extract
1 pkg. (12 oz.) chocolate morsels
6T raspberry jam or preserves
Confectioners' sugar

In a small bowl, combine flour, baking powder, salt and cinnamon; set aside.  In a large bowl, beat sugar and butter until creamy.  Beat in eggs and almond extract.  Gradually beat in flour mixture.  Divide dough in half.  Wrap in plastic wrap; refrigerate until firm.

Preheat oven to 350.  On a lightly floured board, roll half the dough to 1/8" thick.  Cut with 2-1/2" fluted cookie cutter.  Repeat with remaining dough.  Cut 1" round centers from half of unbaked cookies.  Place cookies on ungreased cookie sheets.  Reroll dough trimmings.  Bake for 8 to 10 minutes or just until set.  Let stand on cookie sheets, cool completely on wire racks.

Over hot (not boiling) water, melt morsels stirring until smooth.  Spread one measuring teaspoonful of chocolate on flat side of each whole cookie.  Top with 1/2 measuring teaspoonful raspberry jam.  Sprinkle confectioner's sugar on cookies with center holes; place sugar side up on top of chocolate jam cookies to form sandwiches.

Yield:  3 dozen

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