National celebrations are occasions for pride and patriotism, bringing families, friends, and neighbors together for barbecues, parades, parties, and community events. Food is often at the heart of these gatherings, with grilled favorites and seasonal dishes taking center stage.
As evening approaches and fireworks light up the sky, desserts often become the highlight of the celebration. Raspberry-Almond Linzer Cookies are a festive addition to any holiday spread. Their vibrant red filling makes them especially fitting for patriotic gatherings. At the same time, blueberry jam can be substituted for some of the cookies to create a red, white, and blue presentation that complements the occasion.
This recipe comes from “Real Simple Easy, Delicious Home Cooking” (Time Home Entertainment) from the Real Simple Kitchens and is sure to add a sweet touch to any festive celebration.
Raspberry-Almond Linzer Cookies
Makes 36
2⁄3 cup almonds
1⁄2 cup packed light brown sugar
2 1⁄2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1⁄2 teaspoon baking powder
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground cinnamon 1 cup unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon confectioners’ sugar
1 12-ounce jar of raspberry jam
Heat oven to 350 F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, finely grind the almonds with 1⁄4 cup of the brown sugar. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
Using an electric mixer, beat the butter and the remaining 1⁄4 cup of brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not over-mix). Shape the dough into two disks, tightly wrap, and refrigerate until firm, at least 3 hours.
Heat oven to 350 F. Line 2 baking sheets with parchment. On a lightly floured surface, roll each disk of dough to a 1⁄8-inch thickness. Using a 2 to 2 1⁄2-inch round cookie cutter, cut out rounds and place them 1 inch apart on the prepared baking sheet. Using a 3⁄4- to 1-inch round cookie cutter, cut the centers out of half the cookies. Reroll and cut the scraps as necessary.
Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon of the jam on each of the remaining cookies; top with the sugared cookies. Store in an airtight container at room temperature for up to 5 days.
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