Whole Wheat Linzer Cookies with Raspberry Filling
Provided by: Jennifer Iserloh
- Preheat oven to 375 degrees F. Place the flour, baking soda and salt in a large bowl. Whisk until well combined.
- Place granulated sugar and butter or margarine in a large bowl. Beat with a mixer at high speed until light and fluffy. Add the egg whites and beat until well combined. Sprinkle over half the flour mixture and beat on low speed until just combined. Repeat with remaining flour.
- Divide dough into 2 equal portions, and place on 2 large sheets of wax paper. Cover each dough ball with another sheet of wax paper. Roll out the dough between the sheets until it's uniformly 1/8-inch thick. Chill at least 1 hour.
- Peel back the top of the wax paper and use a linzer cookie cutter to press out the tops and bottoms for each cookie. Coat two cookie sheets with cooking spray. Place cookies 1 inch apart on baking sheets and bake 6 to 8 minutes or until edges are lightly browned. Then transfer immediately to a wire rack to cool completely.
- Spread the cookie bases with a heaping 1/2 teaspoon jam. Press on the cookie tops and sprinkle with powdered sugar. Serve immediately or store in an air-tight container for up to 3 days.
- * "White" whole wheat flour is a soft whole flour that is produced by King Arthur. It makes wonderful baked goods and is also 100-percent whole wheat.
- ** This recipe works equally well with butter or margarine.