Name: Raspberry Linzer Disks
Yield: Makes about sixteen 3-inch (7½-cm) cookies
Cuisine: United States
Ingredients: 2 cookie sheets or jelly-roll pans lined with parchment or foil; ⅔ cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; 1 cup (about 4 ounces/100 grams) slivered almonds, finely ground in the food processor; 2⅔ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 cup seedless raspberry preserves Confectioners’ sugar for sprinkling; 8 ounces (2 sticks/225 grams) unsalted butter, softened

Preparation info

Makes about sixteen
3 inch
cookies

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

These delicious sandwich cookies always look festive with their “window” filled with brightly colored raspberry preserves. Be careful about one thing when preparing these: Make sure the butter is really soft, or else the dough won’t pull together and will remain an unmanageable powder.

Ingredients

Cookie Dough

8 ounces (2 sticks/225 grams) unsalted butter, softened

Method

For the dough, combine the butter and sugar in the bowl of an electric mixer. Beat with the paddle on medium speed until soft and lightened, about 5 minutes. Decrease the speed to low and beat in the almonds.
Mix together the flour, cinnamon, and cloves and beat into the butter mixture, continuing to beat until the dough holds together.
Remove the bow