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Raspberry Limoncello Linzers recipe

Raspberry Limoncello Linzers.

Rather than hiding these daintily decoratedcookies in a tin, arrange them on a pretty keepsake platter.Vintage shops and flea markets are the perfect place to findgorgeous gift-worthy plates at a reasonable price.

Recipe: Raspberry LimoncelloLinzers

1 cup (2 sticks) butter, softened
4 ounces cream cheese, softened
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups all-purpose flour
1/2 cup cornstarch
1 1/2 cups seedless raspberry jam
4 cups confectioners’ (powdered) sugar
3 tablespoons powdered egg whites
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 to 3/4 cup Limoncello liqueur

  • In large bowl, cream together butter,cream cheese and brown sugar using electric mixer. Add egg yolkand extracts; mix well. Gradually add flour and cornstarch; mixjust until blended.
  • Divide dough in two pieces, flatten intodiscs and wrap in plastic wrap. Refrigerate until firm, 30 to45 minutes.
  • Preheat oven to 350°F (175°C).
  • On lightly floured surface, roll chilleddough to 1/8-inch thick and cut into desired shapes. Place cookieson parchment-lined baking sheets and bake 9 to 11 minutes, untiledges begin to brown and cookies are firm. Cool cookies on sheet3 to 4 minutes. Remove cookies to wire rack to cool completely.
  • Meanwhile, in small saucepan, bring raspberryjam to simmer over medium-high heat, insert candy thermometer.Simmer, stirring constantly, until jam reaches 225°F (105°C);cook 1 minute more. Remove from heat, cool slightly. Spread 1heaping teaspoon jam in center of each cookie.
  • In medium bowl, combine confectioners’sugar and egg white powder. Add lemon juice and zest; stir inLimoncello beginning with 1/2 cup, add more, if necessary, toreach desired consistency.
  • Pipe or drizzle cookies with frosting;allow frosting to set before serving or storing.
  • Store cookies in airtight container, separatinglayers with parchment paper, for up to 1 week.

    Makes 2 dozen cookies.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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