Cornmeal Raspberry Linzer Cookies
Cornmeal Raspberry Linzer Cookies
The raspberry jam will shine through the linzer cookie shape like Rudolph's nose — perfect for a Christmas Eve sweet. Courtesy of USDairy.com
Prep Time
40
minutes
Cook Time
7
minutes
Servings
24
Total time: 47 minutes
Ingredients
- 3/4 cup (11/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 cup seedless raspberry jam
- powdered sugar, for dusting
Directions
- Combine the butter and granulated sugar in a large mixing bowl.
- Beat with an electric mixer on medium‑high speed until light and fluffy, scraping down the sides of the bowl as necessary.
- Add the egg and beat until combined.
- Add the flour, cornmeal, and salt and mix thoroughly on low speed, scraping down the sides of the bowl several times if necessary.
- Divide the dough in half.
- Pat each portion into a flattened round.
- Wrap each round in plastic wrap and chill in the refrigerator for 1 hour or until easy to handle.
- Preheat the oven to 375°F.
- Remove one portion of the dough from the refrigerator and let it stand for 5 minutes.
- Roll out the dough on a lightly floured surface to 1/8- to 1/4-inch thickness.
- Using a 21/2‑inch cookie cutter, cut the dough into the desired shapes.
- Place the cutouts 1 inch apart on a large nonstick cookie sheet.
- Using a 3/4‑inch cookie cutter, cut shapes from centers of half the cookies.
- Reroll the scraps as necessary.
- Repeat with the remaining portion of dough.
- Bake in batches, if necessary.
- Bake for 7 to 10 minutes or until the edges are light brown.
- Transfer the cookies to a wire rack to cool.
- To assemble the cookies, spread a scant teaspoon of the raspberry jam on each cookie bottom (without cutouts).
- Top with the cookies with cutout centers.
- Serve within 2 hours.
- Right before serving, dust with powdered sugar.