"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Linzer Cookies Recipe

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This recipe for Linzer Cookies, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam McGee
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. unsalted butter room temperature
1 c. granulated sugar
1 tsp. vanilla extract
3 1/2 c. all purpose flour
1/4 tsp. salt
1/4 c. raspberry preserves
Confectioners' sugar for dusting

Directions:
Directions:
With electric mixer combine butter and sugar. Add vanilla. Sift together flour and salt and then add them to the butter/sugar. Mix on low speed until dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 mins.
Roll dough 1/4 inch thick and cut 2 3/4" rounds with plain or fluted cutter. With half of the rounds, cut a circle out of the middle with a 1" cutter. Place cookies on ungreased baking sheet and chill for 15 mins. Bake 350 degrees for 20-25 mins, until the edges begin to brown. Cool. Spread with raspberry preserves on the flat side of each solid cookie. Dust the top of each cut out cookie with sugar and then press the two pieces together.

Personal Notes:
Personal Notes:
These can be made days in advance. Store in plastic wrap or tins and assemble before serving. From Ina Garten's Barefoot Contessa.

 

 

 

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