Snack: Raspberry Linzer Cookies Recipe | MyRecipes

Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Raspberry Linzer Cookies Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

7.5 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons), divided
1 cup whole blanched almonds
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 teaspoon grated lemon rind
4 large egg yolks
6 tablespoons raspberry preserves with seeds
2 teaspoons powdered sugar

Instructions

Weigh or lightly spoon 2. 25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 2. 25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5. 25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 5. 25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.
Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.
Preheat oven to 350 °.
Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350 ° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.
Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.

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