raspberry linzer cookies

Ingredients

• Servings: 32
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup white sugar
• 1/2 cup butter at room temperature
• 1/4 cup egg substitute
• 1 teaspoon vanilla extract
• 1/4 cup seedless raspberry jam
• 1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs


• mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
• beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. beat until well blended.
• gradually beat flour mixture into sugar-butter mixture until dough is soft. divide dough into 2 equal balls and wrap each portion in plastic wrap. chill dough in refrigerator for at least 1 hour.
• preheat oven to 375 degrees f (190 degrees c). line two baking sheets with parchment paper.
• roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. repeat with the second dough ball. cut out the center of 32 cookies using a 1-inch square cookie cutter. arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
• bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
• spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.