Raspberry Sugar cookie recipe
I like Linzer cookies, but I've got people in my family that have nut allergies so I'm used to making Xmas cookies with no nuts. This year I wanted to have pretty shapes that you find with Linzer cookies so I got a Linzer cookie cutter, set up my classic Sugar cookie, got some raspberry jam and started by baking. So I opted to make my style of Linzer cookie for my cookie swap.
Getting the dough together and doing the cut outs was relatively simple although I had to work pretty quickly to get the dough cut and transferred to my baking pan before the sugar melted too much.
Once I got the cookies in the oven, it was pretty straightforward after that. Although I may have had to make the batch twice because I happened to be watching television while the first batch went in and they may have been a little crispier that I would have liked. Once I fixed that little mistake, I got the cookies done, packaged and out the door with Canada Post to the three bloggers that were on my list.
I got three absolutely different cookies from three absolutely amazing bloggers who inspired me with their creations.
First, I got Beurre et Sel Jammers from Korena in the Kitchen - these were soooo good that they disappeared in a flash.
Next I got the most delicious gingerbread mocha biscotti from Kitchen Simplicity. Everyone in my house fell in love with these, and I may have hidden a few so I can have them with my tea.
Then last but not least I got some Nutella and Rolo stuffed double chocolate chip cookies from Amanda at Once upon a recipe, and these cookies are now my kryptonite.
I'm looking forward to seeing their recipes and I hope that they enjoyed mine.
I had a great time doing the Great Food Blogger Cookie swap and I'm looking forward to doing it again next year. Merry Christmas everyone!
Raspberry Sugar cookie recipe
There are two steps to this recipe. You will first need to make the dough, then refrigerate for at least an hour before making the cookies.
Making the dough
1. Add flour, icing sugar, butter and salt into bowl then with a mixer stir until the flour mixture is the texture of a coarse meal.
2. In a separate bowl, mix together egg yolks and vanilla. When they are combined add to the flour mixture and mix just until the dough is formed.
3. Turn dough out onto lightly floured board and form into a ball. Divide dough into half and make two 1/2-inch thick disks. Wrap each desk separately in plastic then refrigerate until firm. This can be anywhere from 1 hour to overnight.
Shaping the cookies
4. Preheat oven to 350°F, line 2 baking sheets with parchment paper then set aside. Put ½ cup of flour into a small bowl and place cookie cutters in it until you are ready to use it.
5. On a large piece of floured wax paper, roll out one disk to desired thickness then put back in the fridge, and chill for 15 – 30 minutes before shaping. Repeat with remaining dough.
6. Once the second disc has been chilled remove dough from the fridge and cut the dough into desired shapes, then carefully transfer to baking sheets.
7. Bake in the oven for 15 mins or until the edges are firm and not brown. Then remove from baking sheet and place on racks to cool. Once cool place a dollop of raspberry jam in between cookies, dust with icing sugar and serve.