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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Linzer Cookies Recipe

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This recipe for Linzer Cookies is from FANCY to FRUGAL Recipes from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup unsalted butter
½ cup sugar
Zest of 1 lemon or 1tsp ground cinnamon
1 large egg yolk
1 tsp vanilla
1 cup flour
¾ cup almond flour
¼ tsp fine sea salt
Raspberry jam for filling
Icing sugar for dusting
Directions:
Directions:
Beat the butter, sugar, and zest until light and fluffy,about 3 min.
Add the yolk and vanilla and beat until combined.
Meanwhile whisk together the flour, almond flour, and salt. Add the flour mixture until just combined.
Divide the dough in half and wrap in plastic wrap, refrigerate about 1 hour.

On lightly floured surface, roll out half of the dough to ¼ thickness. Using a 2½” round cookie cutter, cut out 12 cookies. Transfer to parchment lined baking sheet. Refrigerate 30 min

While first half is chilling cut out remaining 12 rounds, using a very small cookie cutter to cut out center of rounds. Chill

Bake in preheated 350º oven for 8 to 10 minutes. Cool for 5 min then transfer to rack.

To fill: dust the tops of the cookies with the hole in centre with the icing sugar. Turn the remaining cookies flat side up and spread with ½ tsp of jam.
Top with the sugar- dusted cookies.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 min

 

 

 

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