Today, for my fourth post in the Deadly Force Christmas blog series, I’m sharing my recipe for Raspberry Linzer Cookies. I have to admit that this is a more complicated recipe that also takes more time and has a small yield. But I make them because my family adores them. They’re like an early Christmas gift for those I love.
Calum Prioleau: We’re playing charades in the mansion. Don’t laugh at the vision of a room full of dishonorably discharged (and falsely accused) Green Berets acting out scenes from A Little Mermaid. For the first time in months, everyone–including their leader Kells–is having fun. Kells also seems to love the Raspberry Linzer Cookies. So far he’s eaten six!
It’s as if the cloud of worry and despair my friends have suffered under has lifted. And it’s not from the Christmas Cranberry Punch or the bourbon. It comes from the belief that no matter how bad things get in this war between their two enemies, they have each other. Even if this sense that all will be well is only temporary, it gives me hope. Then again, that’s the whole point of the season!
Raspberry Linzer Cookies
Ingredients
- 1 cup almond flour
- ½ cup packed light brown sugar divided
- 2 ½ cups flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 Tablespoons powdered sugar for dusting
- 12 ounces seedless raspberry preserves
Instructions
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In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
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In another bowl, stir together the almond flour (meal) with 1/4 cup brown sugar until there are no lumps.
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In the bowl of a large stand mixer, cream together the butter and remaining 1/4 cup brown sugar until light and fluffy. Add in the egg and vanilla.
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On a lower speed, slowly add in the almond mixture. Then add the flour mixture slowly, one large spoonful at a time, and mix until the dough is combined but not over-beaten. Divide the dough in half and shape into flat discs. wrap each disk in plastic wrap and chill for at least 2 hours or overnight.
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Take out the dough discs and place them on the counter to warm up a bit. Line 2 baking sheets with parchment paper.
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On a lightly floured counter, roll out one disc of dough to about 1/8" thickness. Reflour your counter and rolling pin as needed. Cut out your cookies with your favorite cookie cutter and place each cookie on a baking sheet. You should be able to get 18 cookies out of each disc. But even if you don't, you need to get an even number from each disc.
With the first round of cookies, use a sharp knife to cut out a hole (or other design) from the cookies center. Use the scraps to reroll more cookies. Place these cookies on 1 baking sheet.
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Roll out the second dough disc and cut out an even number of cookies with the cookie cutter, but do not cut out the centers. Move the cookies to the second baking tray.
If you have room in the refrigerator, chill both baking trays filled with cookies for 30 minutes. (this step is optional)
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Preheat the oven to 350℉ and bake the cookies for 8-10 minutes, rotating the cookies sheets half way through the baking process. Remove the sheets and place them on baking racks for 10 minutes. Then remove the cookies to wire racks to cool completely.
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Once the cookies are cool, sprinkle powdered sugar on the cookie tops (the ones with the center holes). Then spread about 3/4 teaspoon of the raspberry jam on each bottom cookie. Spread the jam all the way to the edges and then add a top cookie over the jam. Gently press down to make a sandwich. They are ready to serve now, but they also taste great the next day.
