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Raspberry Linzer Rounds




Source of Recipe


crisco.com






List of Ingredients



• 1-1/4 cups granulated sugar
  
• 1 Butter Flavor CRISCO® Stick (or 1 cup Butter Flavor CRISCO All-Vegetable Shortening)
  
• 2 eggs
  
• 1/4 cup light corn syrup or regular pancake syrup
  
• 1 teaspoon vanilla
  
• 1 teaspoon almond extract
  
• 2 cups all-purpose flour (plus 4 tablespoons, divided)
  
• 1 cup ground almonds (about 4 to 5 ounces)
  
• 3/4 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 cup SMUCKER'S® Raspberry Preserves (preferably seedless), stirred
  
• Confectioners' sugar (optional)
  






Instructions



1. Combine sugar and Butter Flavor CRISCO in large bowl. Beat at medium speed of electric mixer until well blended.
   
   
2. Add eggs, syrup, vanilla and almond extract. Beat until well blended and fluffy.
   
3. Combine 2 cups flour, ground almonds, baking powder, baking soda and salt.
   
   
4. Add gradually to creamed mixture at low speed. Mix until well blended.
   
   
5. Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate several hours or overnight.
   
6. Heat oven to 375º F. Place sheets of foil on countertop for cooling cookies.
   
7. Spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper.
   
   
   
8. Spread a small amount of SMUCKER'S Raspberry Jam on uncut cookies. Top with cut-out cookies, bottom sides down, to make sandwiches. Sift confectioners' sugar, if desired, over tops of cookies
   






Final Comments


Makes 2 Dozen Cookies