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Share your recipes December 2016

Food Ventures

Cornmeal Raspberry Linzer Cookies

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(Courtesy of The Dairy Good Cookbook)

Prep: 40 minutes; Chill: 1 hour; Bake: 7 minutes at 375 degrees F. Makes 24 sandwich cookies.

¾ cup (1 & ½ sticks) unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 & ½ cups all-purpose flour

½ cup yellow cornmeal

½ teaspoon salt

½ cup seedless raspberry jam

Powdered sugar for dusting


Combine the butter and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Add the egg and beat until combined. Add the flour, cornmeal, and salt and mix thoroughly on low speed, scraping down the sides of the bowl several times if necessary.

Divide the dough in half. Pat each portion into a flattened round. Wrap each round in plastic wrap and chill in the refrigerator for 1 hour or until easy to handle.

Preheat the oven to 375 degrees F. Remove one portion of the dough from the refrigerator and let it stand for 5 minutes. Roll out the dough on a lightly floured surface to 1/8- to ¼-inch thickness. Using 2 & ½ inch cookie cutter, cut the dough into the desired shapes. Place the cutouts 1 inch apart on a large nonstick cookie sheet. Using a ¾-inch cookie cutter, cut shapes from centers of half the cookies. Reroll the scraps as necessary. Repeat with the remaining portion of dough.

Bake for 7 to 10 minutes or until the edges are light brown. Transfer the cookies to a wire rack to cool. Bake in batches, if necessary.

To assemble the cookies, spread a scant teaspoon of the raspberry jam on each cookie bottom (without cutouts). Top with the cookies with cutout centers. Dust with powdered sugar.

Keep in an airtight container in single layers, separated by wax paper, in a cool place.


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