| This recipe is liked by 1 person(s). |
Linzer Cookies
Nb persons: 0
| 3/4 C. | BUTTER |
| 1/2 C. | SUGAR |
| 1 | EGG |
| 1/2 TSP | LEMON RIND |
| 1/4 TSP | VANILLA |
| 1-1/2 C. | HAZELNUTS OR ALMONDS, FINELY GROUND |
| 2-1/4 C. | CAKE FLOUR |
| 1/2 TSP | BAKING POWDER |
| 1/2 TSP | CINNAMON |
| 6 OUNCES | RASPBERRY JAM |
| POWDERED SUGAR |
HEAT OVEN TO 350 ..... APPROX. BAKE TIME: 12 MINUTES
CREAM BUTTER WITH PADDLE ATTACHMENT. ADD SUGAR AND CONTINUE CREAMING. ADD THE EGG, LEMON AND VANILLA AND MIX. STIR TOGETHER DRY INGREDIENTS, IN A BOWL AND ADD TO MIXER AND BLEND.FORM INTO DISKS, WRAP AND CHILL.
ROLL OUT DOUGH WITH FLOURED ROLLING PIN TO 1/8 INCH THICKNESS ON A FLOURED SURFACE.
CUT-OUT DISKS (FLUTED IF DESIRED) APPROX 2 INCHES IN DIAMETER.
CUT OUT CENTERS OF 1/2 OF THE DISKS WITH SHAPE OF YOUR CHOICE. RE-ROLL SCRAPS AND REPEAT.
CHILL CUT-OUT DOUGH. BAKE @ 350 FOR 12 MINUTES OR UNTIL EDGES ARE GOLDEN. COOL ON WIRE RACK. HEAT JAM AND SPREAD THE SOLID DISKS WITH A LAYER OF THE HOT JAM. GLUE ON THE LIDS PRESSING DOWN LIGHTLY. SPRINKLE WITH POWDERED SUGAR, THEN FILL THE HOLES WITH MORE JAM. LET SET SLIGHTLY BEFORE SERVING.
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