Linzer Cookies by PAM®

Raspberry preserves sandwiched between buttery cut-out cookies.

Original recipe makes 18 cookies

Ingredients

1 3/4 cups all-purpose flour
1/2 cup ground toasted almonds
1 teaspoon baking powder
1/2 cup Fleischmann’s® Original Margarine-stick, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
PAM® Original No-Stick Cooking Spray
3/4 cup red raspberry preserves
1 tablespoon confectioners’ sugar

READY IN

3 hrs

Directions

Mix flour, almonds and baking powder in small bowl; set aside.
Beat Fleischmann’s and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
Preheat oven to 350 degrees F. Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.
Bake 8 to 10 minutes or just until edges are browned lightly. Remove to wire racks; cool completely.
Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners’ sugar over assembled cookies. Store in airtight container at room temperature.