Inspired by the Linzertorte, a buttery Austrian confection, these raspberry-filled cookies are a pretty addition to your holiday cookie platter.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996

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Recipe Summary

total:
2 hrs
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a small bowl.

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  • Combine sugar, oil and the browned butter in a mixing bowl; beat with an electric mixer until smooth. Add egg and vanilla and beat until smooth. Sift the flour, baking powder and salt together into the sugar mixture; mix on low speed just until blended.

  • Divide the dough in half. Roll out between sheets of parchment or wax paper to an even 1/16-inch thickness. Transfer to a baking sheet, with the paper still attached, and freeze for at least 1 hour and for up to 3 days.

  • Position oven rack in the upper third of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. With a 2-inch round cookie cutter, cut out an even number of circles. Cut the center out of half of the circles with a thimble or 1/2-inch round cookie cutter. Transfer the solid cookies to a prepared baking sheet with a metal spatula, spacing them about 1/2 inch apart. Lay the cookies with the holes on top of the solid cookies.

  • Whisk raspberry jam in a small bowl until smooth. Spoon 1/2 teaspoon jam into the center of each cookie.

  • Bake until the cookies are firm to the touch and lightly browned on the bottom, 8 to 10 minutes. Cool on wire racks. Dust with confectioners' sugar, if desired.

Nutrition Facts

67 calories; protein 0.9g 2% DV; carbohydrates 11.5g 4% DV; exchange other carbs 1; dietary fiber 0.1g 1% DV; sugars 5g; fat 1.9g 3% DV; saturated fat 0.6g 3% DV; cholesterol 8.2mg 3% DV; vitamin a iu 32.7IU 1% DV; vitamin cmg; folate 23.4mcg 6% DV; calcium 5.6mg 1% DV; iron 0.6mg 3% DV; magnesium 1.5mg 1% DV; potassium 11.4mg; sodium 40.4mg 2% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
Very nice cookie Nice light and worth the time to make. Since the dough comes out really soft (too soft to knead too hard for a bread dough) it's easy to work with in a "frozen" state. Once you cut it out and reshape it it's necessary to put it back in the freezer for a bit to be able to work with it again. Work quickly because it softens easily at room temperature. Read More