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Monday, November 29, 2010

One of My All Time FAVE Christmas Cookies!

I absolutely LOVE Raspberry Almond Linzer Cookies!!
 
My sister makes THE best cookies in the entire world!!  These really are SOOOOO good.
It is impossible to diet during the holidays!

I have never been successful in doing it anyway...so check out this recipe...

It is FABULOUS!!

  • 2/3 cup of almonds
  • 1/2 cup packed light brown sugar
  • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon confectioners’ sugar
  • 1 12-ounce jar raspberry jam

Directions

  1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
  2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
  4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
  5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
  6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
  7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  8. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days

13 comments:

Sandy said...

These cookies look terrific! Unfortunately, I have never been able to roll a cookie. Fortunately, we have a wonderful bakery in the next town over! Guess where I'll be going in the morning?

Karen said...

These are my favorites too!!!.. I can eat six at a time, now that's BAAAAD. I'm going to try your recipe..thanks for sharing.

jen said...

Wow!!! Those look really good. but I don't think I am that good of a baker to make them!

Love your new header:) Hope you had a wonderful Thanksgiving.

Donna said...

Thanks for the recipe!! Always need new ones this time of year!
hughugs

Sierra Rose said...

Yum! Might have to take a try at making these!!

Hugs and snaggle-tooth kisses,
Sierra Rose

Remington said...

Yummy! I am off to the kitchen! Thanks!

becca said...

yum

faye said...

The cookies look delicious.
My favorite Christmas treat is divinity. My sister makes that for
me every year... melts in your mouth.

Cloudia said...

OOOO I love these too!



Aloha from Waikiki

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Pamela said...

I like to eat them... not so much to bake them!

Teresa said...

What a HAPPY blog you have!
I LOVE the new HOLIDAY CHEER!
And I too LOVE these cookies!
I love anything with JAM!
Oh yeah!
Makes a cookie so chewy!
Snuggles to you and your fur~babies!
Thanks for always popping over and making my HEART feel so LOVED!
My HEART sank when I popped over and saw my blog button on your sidebar.
Thank you for what you GIVE!
You make me SMILE too!
Thank you!
xoxoxoxoxoxo

scrapchick said...

Sounds yummy! TFS recipe!

Katya said...

Note to self....PRINT OUT RECIPE!!!!! As you might have read, I am a helpless almond ADDICT!!!!