The 80th recipe I made from The Modern Baker by Nick Malgieri, was the one for Raspberry Linzer Disks, on page 309. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The ingredient list for the cookies and filling: butter, sugar, almonds, flour, cinnamon, cloves, raspberry preserves, and confectioner's sugar.
The recipe goes together easily but needs to rest in the refrigerator for a bit before rolling and cutting out the shapes, so plan time for that part. Once the dough has chilled, it is wonderful to work with as it rolls out nicely without tearing or breaking.
I have a Linzer cookie cutter set so I used that for these cookies, mine is 2" in size, which I think is perfect, the one the recipe calls for is a 3" cutter, so I got quite a few more cookies.
The cookies bake quickly, and it is very easy to spread on the raspberry preserves once they have cooled. The cutout tops are sprinkled with confectioner's sugar and placed on the top of the bottom cookie. A little more raspberry preserve is dropped into the center to make it seem fuller...I have made Linzer cookies before but never thought to add a little dollop more of the preserves to fill up the center, so love that little tip.
The flavor of these cookies is by far the best of any other Linzer cookie recipe that I have tried. Although these types of cookies are a little fussy in the process, since you have to make a top and a bottom and one part is cut out and then fill it and sprinkle on the powdered sugar, etc., they are so pretty when finished. I thought the tulip cutout would be nice for spring.
Enjoyed by all. Definitely a repeat. (Oh, and pardon the photo...these are harder to photograph than I thought...I used up all my "fuss about things" patience making the cookies so the photo just is what it is.) If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting, with the blogroll here.