And Cookies are for Me

Because Cookie Night was so amazing, I am going to post another recipe from it.

Raspberry Linzer Cookies: Yields about 15 cookies
1 cup softened butter
1/2 cup maple crystals
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/4 cup arrowroot powder
1 cup unsalted cashews, finely ground
1-10oz jar raspberry preserves (or any flavor)
3/4 cup powdered sugar, for garnish

1. Preheat oven to 350. Line 2 baking sheets with parchment paper
2. In a large bowl, combine butter and maple crystals with a hand mixer until fluffy.
3. Sift together flours and arrowroot in a separate bowl. Gradually add it to butter mixture and beat until combined. Add cashews and mix until incorporated. Wrap dough with plastic wrap and refrigerate for about 10 minutes (any longer than 20 minutes will make the dough very difficult to work with).
4. Divide dough in half and place one half on a lightly floured surface. Roll it out about 1/4 inch thick. Cut with lightly floured cookie cutters and place on one prepared baking sheet. Roll out other half of dough and cut out the same number of cookies. Place on remaining baking sheet and cut out the center of each of these cookies (they will be the cookie tops).
5. Bake in preheated oven for 5-6 minutes, rotate pans, and bake for an additional 4-6 minutes, or until edges are lightly browned. Remove to cooling rack and cool completely.
6. When cool, gently spread about 1 Tbsp of raspberry preserves on each whole cookie bottom. Dust cut cookie tops with powdered sugar and gently press one onto each bottom cookie.

These are not only delicious, but beautiful as well. Hope you enjoy. Attempting the tart again tonight with a slightly different approach. Wish me luck! Hopefully it will be a winner for the recipe contest. Tomorrow is the first of 3 Pastry Days. Check back for photos and recipes!