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Source: Campbell's Recipes
Tagged With: 12 servings (2 cookies each)
Raspberry Linzer Rounds
These delicious cookies, filled with raspberry preserves, are reminiscent of Austria's famed Linzer tortes.
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Serves: 12 servings (2 cookies each)
Prep Time: 20 minutes
Cook Time: 5 minutes
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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 extract
1 teaspoon almond extract
2 cups all-purpose flour
1 cup ground almond (about 4 to 5 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Smucker's® seedless raspberry preserves, stirred
confectioners' sugar




Place the sugar and Crisco® in a large bowl. Beat with an electric mixer on medium speed until well blended. Add the eggs, corn syrup, vanilla and almond extract. Beat until well blended and fluffy. Stir the flour, ground almonds, baking powder, baking soda and salt in a medium bowl. Gradually add the flour mixture to the Crisco® mixture and mix on low speed until well blended.
Divide the dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate for several hours or overnight.
Heat the oven to 375ºF. Place sheets of foil on the countertop for cooling the cookies.
Lightly flour a large sheet of waxed paper. Place one quarter of the dough on the floured paper. Flatten the dough slightly with hands. Turn the dough over and cover with another large sheet of waxed paper. Roll the dough to 1/4-inch thickness. Remove the top sheet of waxed paper.
Cut out cookies with 2- to 2-1/2-inch floured crinkled round cutters. Place the cookies 2 inches apart on ungreased baking sheets. Repeat with the remaining dough.
Cut out the centers of half of the cookies with a 1/2- to 3/4-inch round cutter.
Bake one baking sheet at a time for 5 to 9 minutes or until the edges are lightly browned. Do not overbake. Cool the cookies for 2 minutes on the baking sheet. Place the cookies on the foil to cool completely.
Spread a small amount of the preserves on the uncut cookies. Top with cut-out cookies, bottom sides down, to make sandwiches. Sift confectioners’ sugar over the tops of the cookies, if desired.





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