Linzer cookies are my dad's favorite, so I usually make them at least once a year. Usually, the cookie dough contains nuts, but they tend to make the cookie a little tough. This time, I used my favorite butter cookie recipe instead. It turned out to be a great alternative.
Linzer Cookies
2 sticks butter, room temperature
2 c. flour
1/2 c. confectioners' sugar
1 tsp. vanilla
Seedless raspberry jam
Confectioners sugar, for dusting
Preheat oven to 350 degrees.
Combine butter, flour, sugar, and vanilla until it comes together. Wrap in plastic, and shape into a disk. Refrigerate 2 hours.
Roll out dough, and use a fluted 2 1/2-inch cookie cutter to shape cookies. Use a smaller cutter to remove centers of half of the cookies. Place cookies on an ungreased cookie sheet. Bake cookies for 10 to 12 minutes, or until edges are slightly browned.
When cool, separate the whole cookies from the cut-out cookies. Dust center-less cookies with confectioners' sugar. Spread the bottom of one whole cookie with seedless raspberry jam. Place sugar-dusted cookie on top to make a sandwich.
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