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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 33%
  • Fat: 2.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 12.5g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 62mg
  • Calcium: 3mg

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

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.
  2. 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.
  3. Preheat oven to 375°.
  4. 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.
  5. 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.
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