Linzer Tart Cookies
Ingredients
- 1 ¼ cups unsalted butter, softened
- ⅔ cup white sugar
- 2 cups sifted all purpose flour
- 1 ¾ cups ground almonds
- ⅛ teaspoon ground cinnamon
- 5 tablespoons raspberry jam, or as needed
- ¼ cup confectioners' sugar for decoration, or as needed
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Instructions
- Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
- Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
- Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2½-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
- Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
- Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
- Bake cookies in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes.
- Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
- Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.
Source
Original recipe: View Original
