Linzer Cookies Recipe
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Category: |
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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
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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. |
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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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