1 butter flavor CRISCO stick or 1 cup butter flavor CRISCO shortening
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tsp vanilla
1 tsp almond extract
2 cups all-purpose flour (plus 4 tbsp divided)
1 cup ground almonds (about 4-5 ounces)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup SMUCKER'S Raspberry Preserves (preferably seedless), stirred
Confectioners' sugar (optional)
Instructions
Combine - sugar and Crisco shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla, and almond extract. Beat until blended and fluffy.
Combine - 2 cups flour, ground almonds, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate several hours or overnight.
Heat - oven to 375F
Roll - dough to 1/4 inch thickness on floured surface. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough. Cut out centers of half of cookies with 1/2 to 3/4 inch round cutter. Bake for 5 to 9 minutes, depending on the size of cookies (bake smaller cookies 5 ins; larger cookies 9 minutes)
DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Spread - a small amount of SMUCKERS Raspberry Jam on uncut cookies. Top with cut-out cookies, bottom sides down, to make sandwiches. Sift confectioners' sugar, if desired, over tops of cookies.
Originally Submitted
11/5/2010
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