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Raspberry Linzer Rounds



  • 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.