Free Recipe Linzer Cookies 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Linzer Cookies 2 Recipe
2 tb Butter
1/2 c Sugar
2 tb Canola oil
1 lg Egg
2 ts Pure vanilla extract
1-3/4 c Cake flour
1 ts Baking powder
1/4 ts Salt
1/4 c Seedless raspberry jam
Confectioners sugar for
-dusting
Linzer Cookies 2 Preparation
In a small saucepan, melt the butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a small bowl. In a mixing bowl, combine sugar, oil and the browned butter; beat with an electric mixer until smooth. Sift the flour, baking powder and salt together into the sugar/egg mixture; mix on low speed just until blended. Divide the dough in half; roll and freeze.* Position the oven rack in the upper third of the of the oven and preheat to 350. Lightly oil 2 nonstick baking sheets or coat then with nonstick cooking spray. With a 2-inch round cookie cutter, cut out an even number of circles. With a thimble or 1/2 inch round cookie cutter, cut the center out of 1/2 the circles. Using a metal spatula, transfer the solid cookies to a prepared baking sheet, spacing them about 1/2 inch apart. Lay the cookies with the holes on top of the solid cookies. In a small bowl, whisk raspberry jam until smooth. Spoon 1/2 teaspoon jam into the center of each cookie. Bake to 8-10 minutes, or until cookies are firm to touch or lightly brown on the bottoms. Cool on wire racks. Dust with confectioners” sugar. MAKES 2 1/2 DOZEN. Calories: 60, Protein: 1g, Fat: 1.9g, Carbs: 10g, Sodium: 40mg, Cholesterol: 9mg. *The magazine recommends rolling the dough out between sheets of parchment paper to desired thickness and then freezing it on cookie sheets, at least an hour, or up to 3 days. Posted to Digest eat-lf.v096.n225 Date: Fri, 22 Nov 1996 13:00:22 -0500 (EST) From: mleberte@sas.upenn.edu (Michelle Leberte)
Cooking Temperature:
Recipe Serves: 1
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