Raspberry Limoncello Linzers
Rather than hiding these daintily decorated cookies in a tin, arrange them on a pretty keepsake platter. Vintage shops and flea markets are the perfect place to find gorgeous gift-worthy plates at a reasonable price.
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 yolk and extracts; mix well. Gradually add flour and cornstarch; mix just until blended.
- Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes.
- Preheat oven to 350°F (175°C).
- On lightly floured surface, roll chilled dough to 1/8-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely.
- Meanwhile, in small saucepan, bring raspberry jam 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 1 heaping teaspoon jam in center of each cookie.
- In medium bowl, combine confectioners’ sugar and egg white powder. Add lemon juice and zest; stir in Limoncello beginning with 1/2 cup, add more, if necessary, to reach desired consistency.
- Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing.
- Store cookies in airtight container, separating layers with parchment paper.
Makes 2 dozen cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.