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Valentine's Day: 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)



Recipe

Combine sugar and Butter Flavor Crisco in bowl of electric mixer. Beat at medium speed until well blended.
Add eggs, syrup, vanilla and almond extract. Beat until well blended and fluffy.
Combine 2 cups flour, ground almonds, baking powder, baking soda and salt.
Add gradually to creamed mixture at low speed. Mix until well blended.
Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate 3 hours or overnight.
Heat oven to 375ºF.

Spread 1 tablespoon or more of flour on large sheet of waxed paper. Remove 1 package of dough from the refrigerator: place 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.
Cut out with 2- to 2-1/2-inch floured crinkled round cutters. Transfer to ungreased baking sheet. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
Cut out centers of half of cookies with 1/2- to 3/4-inch round cutter.
Bake 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). Cool 2 minutes on baking sheet. Remove cookies to rack to cool completely.
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.


Prep Time: 10 minutes
Chill Time: 3 hours to overnight
Bake TIme: 5-9 minutes
Makes 2-3 Dozen Cookies