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Ingredient
Chocolate Raspberry Linzer Cookies
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Chef :
WH ChanChocolate Raspberry Linzer Cookies
Chocolate Linzer Cookies with jam filling
Great way to use up any left over jam filling you might have - I used seedless raspberry jam
Ingredient
Food ration :
20-30 cookies
3/4 tsp
baking powder
1 tsp
salt
200 g
sugar(1 cup)
1 tsp
vanilla extract
Cooking instructions
* Step 1
Preheat the oven to 350F
* Step 2
Combine the flour, cocoa powder, baking powder and salt and then sift it.
* Step 3
Cream the butter and sugar together on high speed until light and fluffy. Should take a few minutes. I used the whisk attachment.
* Step 4
Beat the egg separately and mix it with the butter and sugar using medium speed.
* Step 5
Change the attachment to the paddle attachment.
* Step 6
Slowly add it in the flour mixture until well combined.
* Step 7
Remove the dough from the mixture, wrap it plastic wrap and chill it for at least 2 hours.
* Step 8
Roll out the dough and cut out your cookie shapes. Make sure to do half the cookies with a solid shape for the bottom and half the cookies with a window for the top.
* Step 9
Bake the cookies for about 12-15 mins (depending on your oven)
* Step 10
After it's done, let them cool to room temperature
* Step 11
To assemble: flip the solid cookie upside down and place a dollop of jam on it. Take a window cookie and place some jam at the bottom as a glue. Press the top and bottom together.
Note: if there is a photo you can click to enlarge it
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