Raspberry Linzer Windowpane Cookies

These beautiful cookies are easy to prepare. Cut them into shapes--round, rectangular, or even star-shaped. You can reroll the dough scraps, but chill them first.

Yield: 32 cookies (serving size: 1 cookie)

Ingredients

• 2  cups  all-purpose flour (about 9 ounces)
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 3/4  cup  granulated sugar
• 1/2  cup  butter, softened
• 1/4  cup  egg substitute
• 1/4  cup  seedless raspberry jam
• 2  teaspoons  powdered sugar

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.

Preheat oven to 375°.

Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered sugar. (A) Place 1 cut-out cookie on top of each whole cookie.

Nutritional Information

Calories:

79 (33% from fat)

Fat:

2.9g (sat 1.4g,mono 1.2g,poly 0.1g)

Protein:

1g

Carbohydrate:

12.5g

Fiber:

0.2g

Cholesterol:

8mg

Iron:

0.4mg

Sodium:

62mg

Calcium:

3mg