Raspberry Linzer Cookies
Servings: 2 dozen
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp almond extract
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 18 oz red raspberry preserves
- confectioners sugar
Instructions
- Preheat oven to 325 degrees.
- In medium bowl, mix together flour, baking powder and salt. Set aside.
- Using mixer, cream butter. Add sugar, eggs (one at a time). almond extract and mix thoroughly.
- Slowly add in dry ingredients.
- Form cookie dough into two equal sized balls. Place in large bowl and refrigerate for 15-20 minutes.
- Roll out dough with rolling pin to 1/4" thickness. Cut out heart shapes. Cut out center smaller heart shape in half of the cookies to create "tops" (make sure you have equal number of "tops" and "bottoms)."
- Space out on cookie sheet (make sure they don't touch) and bake for 5-7 minutes at 325. I turn the trays about half-way through.
- Let cookies fully cool before spreading a teaspoon of red raspberry preserves on "bottoms." Top with "tops." Sprinkle with confectioners sugar.