Raspberry Linzer Rounds

Campbell's Raspberry Linzer Rounds Recipe

These delicious cookies, filled with raspberry preserves, are reminiscent of Austria's famed Linzer tortes.

At a glance

Prep

20 min.

Total

3 hr. 35 min.

Serves

12

Servings: 2 cookies each

Bake: 5 min.

Chill: 3 hr.

Cool: 10 min.

Cost per recipe: $5.74 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

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What You'll Need

1 1/4 cups granulated sugar
1 cup butter flavor vegetable shortening or 1 butter flavor shortening stick
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 almonds (about 4 to 5 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup seedless raspberry preserves, stirred
1/4 cup confectioners' sugar

How to Make It

  • 1

    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.

  • 2

    Divide the dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate for several hours or overnight.

  • 3

    Heat the oven to 375ºF. Place sheets of foil on the countertop for cooling the cookies.

  • 4

    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.

  • 5

    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.

  • 6

    Cut out the centers of half of the cookies with a 1/2- to 3/4-inch round cutter.

  • 7

    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.

  • 8

    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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Recipe Nutritional Information

Made With

calories

432

totalfat

22g

saturatedfat

4.8g

cholesterol

31mg

sodium

204mg

totalcarbohydrate

55.5g

dietaryfiber

1.6g

protein

4.9g

vitamina

0%DV

vitaminc

2%DV

calcium

6%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26927