Raspberry Limoncello Linzers
Preparation: 60 min.
Cooking: 20 min.
Total: 80 min.
- 1 Cup butter
- 1/4 Lb cream cheese , softened
- 1 Cup light brown sugar, packed
- 1 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/2 Cup flour
- 1/2 Cup cornstarch
- 1 1/2 Cup raspberry jam (seedless)
- 4 Cup confectioner's sugar
- 3 Tbsp powdered egg whites
- 3 tsp lemon juice
- 3 tsp lemon zest
- 6 Fl Oz limoncello liquor
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 ℉. 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 ℉ cook 1 minute more. Remove from heat, cool slightly. Spread about 2/3 Tbsp 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 normal cup , until desired consistency is reached. Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing.
Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.