Raspberry Linzer Windowpane Cookies

Becky Luigart-Stayner; Cindy Barr
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.

Yield:

32 cookies (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 79
Caloriesfromfat 33 %
Fat 2.9 g
Satfat 1.4 g
Monofat 1.2 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 12.5 g
Fiber 0.2 g
Cholesterol 8 mg
Iron 0.4 mg
Sodium 62 mg
Calcium 3 mg

Ingredients

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

Preparation

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.

Note:

Julie Grimes Bottcher,

December 2005