Raspberry Linzer RoundsFrom COVERED BRIDGE HOUSE
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup seedless raspberry jam
- some Confectioners sugar
- 1 ¼ cups granulated sugar
- 1 cup butter flavor Crisco
- 2 eggs
- ¼ cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 cup ground almonds
Place granulated sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla and almond extract; beat until well blended and fluffy.Combine 3 cups flour, ground almonds, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended.
Divide dough into 4 pieces; shape each piece into a disk. Wrap with plastic wrap. Refrigerate several hours until firm.
Heat oven to 375° . Sprinkle flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to ¼” thickness. Remove top sheet of waxed paper. Cut out with 2″ floured scalloped round cookie cutter. Place 2″ apart on un-greased baking sheet. Repeat with remaining dough. Cut out centers of half the cookies with ½” round cookie cutter.
Bake one baking sheet at a time for 5 minutes. Do not over-bake! Cool 2 minutes on baking sheet and then remove to cool completely.
Spread a small amount of raspberry jam on bottom of solid cookies; cover with cut-out cookies, bottom sides down, to form sandwiches. Sift confectioners sugar over tops of cookies.
Makes approximately 2 dozen cookies.