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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.

Ingredients

• 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

Preparation

1. 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.
2. Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes.
3. 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.
4. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely.
5. 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.
6. Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie.
7. 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.
8. 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.

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