Raspberry Limoncello Linzers
The tangy brightness of Limoncello liqueur is balanced by this cookie's rich,
buttery base and a burst of sweet, flavorful jam.
- 1 cup (2 sticks) butter, softened
- 4 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups flour
- 1/2 cup cornstarch
- 1 1/2 cups seedless raspberry jam
- 4 cups confectioners’ sugar
- 3 tablespoons powdered egg whites
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 to 3/4 cup Limoncello liqueur
- In large bowl, cream together butter, cream cheese and brown sugar using electric
- Add egg yolk and extracts; mix well.
- Gradually add flour and cornstarch; mix just until blended.
- Divide dough into two pieces, flatten into discs and wrap in plastic wrap.
- Refrigerate until firm, 30 to 45 minutes.
- Preheat oven to 350 degrees F.
- On lightly floured surface, roll chilled dough to 1/8-inch thick and cut into
- 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 for 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
degrees F; cook 1 minute more.
- Remove from heat, cool slightly.
- Spread 1 heaping teaspoon 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 cup, add more,
if necessary, to reach desired consistency.
- Pipe or drizzle cookies with frosting; allow frosting to set before serving or
- Store cookies in airtight container, separating layers with parchment paper,
for up to 1 week.
Yield: 2 dozen cookies
Reprinted with permission from
the Wisconsin Milk Marketing Board.