Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

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Chocolate Raspberry Linzer Cookies2-1/2 cups all purpose flour1 tsp baking powder1/2 tsp cinnamon1/2 tsp salt1 cup sugar3/4 cup butter, softened2 eggs1/2 tsp almond extract12 oz semi-sweet chocolate chips3/4 cup raspberry jam or preservesConfectioners sugar for garnish
Preheat oven to 350-deg.In a small bowl, soft together the flour. baking powder, cinnamon, and salt, and set aside.In a stand mixer fitted with a flat paddle, mix the sugar and butter until creamy. Beat in the eggs and almond extract.  Then gradually add the flour mixture.Divide the dough in half, seal tightly in plastic wrap, and chill until firm.On a lightly floured board, roll half of the dough until it’s about 1/8” thick.  Cut out the cookies using a 2-1/2” round cookie cutter.  Place the cookies on two parchment paper-lined baking sheets.  On only one of the baking sheets, cut out the center of the cookies using a 1-1/2” round cookie cutter.Bake cookies for 8-10 minutes, then let cool on wired racks.In the mean time, melt the chocolate chips in a bowl over boiling water, stirring until smooth and completely melted.  Spread 1 tsp of the chocolate on one side of each of the cookies without the holes.  Then top each of the chocolate-covered cookies with 1 tsp of the raspberry jam or preserves.  Press the cookies the the holes on top of the chocolate and raspberry-covered cookies, making a kind of cookie sandwich.  Sprinkle with the confectioners sugar and serve!(This recipe makes about 3 dozen cookies.)Approximate Nutritional Values:  http://www.food.com/recipe/linzer-cookies-with-raspberry-jam-424784

Chocolate Raspberry Linzer Cookies


2-1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 cup butter, softened
2 eggs
1/2 tsp almond extract
12 oz semi-sweet chocolate chips
3/4 cup raspberry jam or preserves
Confectioners sugar for garnish

Preheat oven to 350-deg.

In a small bowl, soft together the flour. baking powder, cinnamon, and salt, and set aside.

In a stand mixer fitted with a flat paddle, mix the sugar and butter until creamy. Beat in the eggs and almond extract.  Then gradually add the flour mixture.

Divide the dough in half, seal tightly in plastic wrap, and chill until firm.

On a lightly floured board, roll half of the dough until it’s about 1/8” thick.  Cut out the cookies using a 2-1/2” round cookie cutter.  Place the cookies on two parchment paper-lined baking sheets.  On only one of the baking sheets, cut out the center of the cookies using a 1-1/2” round cookie cutter.

Bake cookies for 8-10 minutes, then let cool on wired racks.

In the mean time, melt the chocolate chips in a bowl over boiling water, stirring until smooth and completely melted.  Spread 1 tsp of the chocolate on one side of each of the cookies without the holes.  Then top each of the chocolate-covered cookies with 1 tsp of the raspberry jam or preserves.  

Press the cookies the the holes on top of the chocolate and raspberry-covered cookies, making a kind of cookie sandwich.  Sprinkle with the confectioners sugar and serve!

(This recipe makes about 3 dozen cookies.)



Approximate Nutritional Values:  http://www.food.com/recipe/linzer-cookies-with-raspberry-jam-424784

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