Place your linzer cookies on a festive plate, and the presentation will resemble a Christmas tree ornament. Photo courtesy America’s Dairy Farmers.
Holiday Butter Cookie Recipes
Page 2: Raspberry Limoncello Linzers
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Raspberry Limoncello Linzers
The tangy brightness of Limoncello liqueur
is balanced by this cookie’s rich, buttery base and
a burst of sweet, flavorful jam. Serving tip: Rather than hiding daintily
decorated cookies in a tin, arrange
them on a pretty keepsake platter.
Vintage shops and flea markets
are the perfect place to find
gorgeous gift-worthy plates at
a reasonable price. Recipe yields 2 dozen cookies.
- 1 cup (2 sticks) butter, softened
- 4 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2-3/4 cups flour
- 1/2 cup cornstarch
- 1-1/2 cups seedless raspberry jam
- 4 cups confectioners’ sugar
- 3 tablespoons powdered egg whites
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 to 3/4 cup Limoncello liqueur
- In large bowl, cream together butter, cream cheese and brown sugar using electric
mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix
just until blended.
- Divide dough in two pieces, flatten into discs and wrap in plastic
wrap. Refrigerate until firm, 30 to 45 minutes.
- Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch
thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm.
cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely.
- Meanwhile, in small saucepan, bring raspberry jam to simmer over medium-high heat, and insert candy thermometer. Simmer, stirring constantly, until jam reaches
225°F; cook 1 minute more.
- Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie.
- In medium bowl, combine confectioners’ sugar and egg white powder. Add lemon
juice and zest; stir in Limoncello beginning with 1/2 cup, add more, if necessary,
to reach desired consistency.
- Pipe or drizzle cookies with frosting; allow frosting
to set before serving or storing. Store cookies in airtight container, separating
layers with parchment paper, for up to 1 week.
Continue To The Next Recipe: North Pole Cookie Dough
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