Linzer Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb. unsalted butter at room temp.
1 cup powdered sugar
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 cup hazelnut powdered
1/4 tsp. salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting
1 egg, 1 egg yolk
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Directions: |
Directions:1.Preheat oven to 350º
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the 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 min.
3. Roll teh dough to 1/4 in. thick and make 2 3/4 in. cut outs with a plain or fluted cutter. With half of the cut touts, use a 1 in. cutter to remove the middle. Place all cookies on an ungreased baking sheet and chill for 15 min.
4. Bake the cookies for 20 to 25 min. until the edges begin to brown. Allow to cool to room temp. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut out cookies with the confectioners sugar and press the flat sides together with the raspberry preserves in the middle and the confectioners sugar on the top. |
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Number Of
Servings: |
Number Of
Servings:14-16 cookies |
Personal
Notes: |
Personal
Notes: From Ina Garten's bestselling cookbook
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