The best delicious Linzer Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Linzer Cookies recipe today!
Hello my friends, this Linzer Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Linzer Cookies is amazingly delicious, and addictive, everyone will be asking for more Linzer Cookies.
What Makes This Linzer Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Linzer Cookies.
Ready to make this Linzer Cookies Recipe? Let’s do it!
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2 tb Butter
1/2 c Sugar
2 tb Canola oil
1 lg Egg
2 ts Pure vanilla extract
1 3/4 c Cake flour
1 ts Baking powder
1/4 ts Salt
1/4 c Seedless raspberry jam
Confectioners’ sugar for
-dusting
In a small saucepan, melt the butter over low heat. Cook, swirling the
pan, until the butter turns a nutty brown, about 1 minute. Pour into a
small bowl. In a mixing bowl, combine sugar, oil and the browned butter;
beat with an electric mixer until smooth. Sift the flour, baking powder
and salt together into the sugar/egg mixture; mix on low speed just until
blended. Divide the dough in half; roll and freeze.* Position the oven
rack in the upper third of the of the oven and preheat to 350. Lightly oil
2 nonstick baking sheets or coat then with nonstick cooking spray. With a
2-inch round cookie cutter, cut out an even number of circles. With a
thimble or 1/2 inch round cookie cutter, cut the center out of 1/2 the
circles. Using a metal spatula, transfer the solid cookies to a prepared
baking sheet, spacing them about 1/2 inch apart. Lay the cookies with the
holes on top of the solid cookies. In a small bowl, whisk raspberry jam
until smooth. Spoon 1/2 teaspoon jam into the center of each cookie. Bake
to 8-10 minutes, or until cookies are firm to touch or lightly brown on the
bottoms. Cool on wire racks. Dust with confectioners’ sugar.
MAKES 2 1/2 DOZEN. Calories: 60, Protein: 1g, Fat: 1.9g, Carbs: 10g,
Sodium: 40mg, Cholesterol: 9mg.
*The magazine recommends rolling the dough out between sheets of parchment
paper to desired thickness and then freezing it on cookie sheets, at least
an hour, or up to 3 days.
Yields
1 Servings
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