"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for RASPBERRY SHORTCAKE LINZERS, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Thomas
Added: Thursday, January 27, 2011


2 sticks butter, softened
4-oz. cream cheese, softened
1 cup light brown sugar, packed
1 egg yolk
1 tsp. pure vanilla extract
1/2 tsp. almond extract
2 3/4 cups flour
1/2 cup cornstarch
1 1/2 cups seedless raspberry jam
4 cups confectioners' sugar
Several tbsp. of milk
1 tbsp. lemon juice
1 tbsp. lemon zest

In a 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, 30-45 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 9-11 minutes, until edges begin to brown and cookies are firm. Cool cookies on sheet 3-4 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 1 heaping teaspoon jam in center of each cookie.

In medium bowl, combine confectioners' sugar, lemon juice and zest; stir in enough milk to reach desired consistency. Drizzle this frosting across the cookies. Allow frosting to set before serving or storing. Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.




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