Raspberry Linzar Cookie Recipe from our Top 10 Favorite Holiday Cookies article.
- 1 cup unsalted butter, softened
- 1 1/4 cups sugar, divided
- 2 eggs, separated
- 2 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1 cup (approx.) confectioners’ sugar
- 1/2 cup ground almonds
- 3/4 cup seedless raspberry preserves
- 1 cup sliced, toasted almonds, for optional garnish
In a large mixing bowl, cream the butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Combine the flour and salt; gradually add to butter mixture and mix well. Shape the dough into a ball; cover and refrigerate for 30 to 45 minutes, or until firm.
Preheat oven to 350°F. Grease baking sheets and set aside.
On a surface dusted with confectioners’ sugar, roll half of the dough to 1/8″ thickness and cut with a floured 2-1/2″ round cookie cutter. For the remaining dough, repeat the process using
a floured 2-1/2″ doughnut cutter to produce a hole in the center of each cookie. If desired, press a few sliced, toasted almonds into the dough.
Beat the egg whites until frothy. In a separate bowl, combine the almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on the baking sheets and bake for 6 to 8 minutes, or until lightly browned. Remove to wire racks to cool completely.
Spread 2 tsp. of the preserves over the plain
side of the cookies without a hole. Place the cookies with the hole, almond-side up, on top
of the preserves.
See what other cookies made the Top 10 Holiday Cookie list visit here.
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