These beautiful raspberry cookies are easy to prepare. Cut them into shapes--round, rectangular, or even star-shaped. You can reroll the dough scraps, but chill them first.
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter, softened
1/4 cup egg substitute
1/4 cup seedless raspberry jam
2 teaspoons powdered sugar
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.
Preheat oven to 375°.
Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered sugar. (A) Place 1 cut-out cookie on top of each whole cookie.
Made these for the first time tonight! Baking ain't my thing but I wanted to make heart cookies with my daughter. They came out ok (as I said, baking ain't my thing). I think my cookie cutters were a bit too large for this type of cookie. But they look pretty! Next time I will follow rueschers advice and roll the dough thinner. Actually, next time I'm going to stick with chocolate cookies.
I have no idea why there aren't more ratings for these. Always the star of my annual cookie tins. Definitely worth the time. I bake mine very thin (decreasing cook time) so that they stay somewhat dainty after putting them together. This is the cookie my family always asks for.
Have made these quite a few times and always been pleased. I also use an egg instead of egg substitute. I like to use two heart shaped cutters for Valentine's Day. I haven't tried it but I think they also be good with a chocolate hazelnut spread instead of the jam.
These are always a hit when I make them. I used powdered sugar for lightly dusting my flat surface as to not add any additional flour to the dough. They come out great everytime and disappear so quickly. I just used linzer cookie cutters I bought at Sur la Table (one of my favorite stores!).
These are wonderful cookies! They are best when made a little bit in advance and then sit ( at least a couple of hours), so the cookie softens. They also freeze well. In a pinch, I use one large egg instead of the 1/4 cup egg substitute.
These were a huge hit at the party I brought them to. I did make a few tweaks though.
Used 1/2 whole wheat flour, 1/2 all purpose flour. Also used 1 tsp of cinnamon. The dough was slightly drier than expected so I could have used a little more egg substitute or maybe a few tsp of water. It was hard to roll out right out of the fridge but it warmed up a little bit.
Used slightly more raspberry preserves than the recipe called for.
The cookies came out VERY crispy when they cooled but after putting the preserves on them, they were much softer a few hours later. Perfect! I'll definitely be making these again!
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