Ingredients
2 1/3 cup 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
1 package nestle toll house semi-sweet chocol, ate morsels (12 oz
6 tbsp raspberry jam or preserves
1 confectioners' sugar
Directions
In small bowl, combine flour, baking powder, cinnamon and salt; set
aside. In large mixer bowl, beat sugar and butter until creamy. Beat
in eggs and almond extract. Gradually add flour mixture. Divide dough
in half. Wrap in plastic wrap; refrigerate until firm.
Preheat oven to 350'F. On lightly floured board, roll out half of
dough to 1/8" thickness. Cut with 2 1/2" round cookie cutter. Repeat
with remaining dough. Cut 1" round centers from half of unbaked
cookies. Place on ungreased cookie sheets. Reroll dough trimmings, if
necessary.
Bake 8-10 minutes just until set. Let stand on cookie sheets 2
minutes. Remove from cookie sheets; cool completely.
Over hot (not boiling) water, melt Nestle Toll House semi-sweet
chocolate morsels, stirring until smooth. Spread 1 measuring
teaspoonful melted chocolate on flat side of each whole cookie. Top
with 1/2 measuring teaspoon raspberry jam. Sprinkle confectioners'
sugar on cookies with center holes; place flat side down on top of
chocolate-jam cookies to form cookie sandwiches.
Makes about 3 dozen sandwich cookies.
Servings: 36 servings
Chocolate Raspberry Linzer Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further. In practice though, in the main part, these early recipes were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, we have a couple of recipe books which appeared in the 1300s - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that we all know today, but rather descriptions of the types of food prepared for the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new tastes led to an increase in manuscripts on cookery, most of which still exist in academic collections. For the next few years, the rich families of Europe competed to serve the most exotic meals, and as a consequence, chefs and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes to help cooks of their time. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Raspberry Linzer Cookies recipe.
