Recipe

Lovable Linzer Cookies Recipe

	Vannalee / All my dishes 7 months, 3 weeks ago This cookie takes a little time since the dough is set in the fridge but it is very much worth it. My mom can eat half a batch in one sitting and she doesn't even like cookies! This is my grandmother's recipe that she had handed down to me years ago. Enjoy!... More Prep:140m Cook:15m Servings:12	Vannalee
	cookies austrian easy refridgerated pretty

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Ingredients

1 1/2c all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

3/4c granulated sugar

1/2c (1stick) butter, softened

1 large egg

1 tsp vanilla extract

powdered sugar (optional)

3/4c seedless raspberry jam(or flavour of choice)

Directions

Sift the flour,baking powder, and salt together into a small bowl; stir to combine.

Beat granulated sugar and butter in a medium sized bowl with electric mixer at medium speed untill light and fluffy.

Beat in egg and vanilla

Gradually add flour mixture and beat on low speed untill well combined and soft dough forms.

Divide dough in half and place in the fridge for at least 2 hours or till firm.

Pre-heat oven to 375 degrees F

Work with one dough ball at a time, leaving the other in the fridge untill you are ready to use it. On a lightly floured surface, roll the dough out to about 1/8 inch thickness.

If you like softer cookies go up to only 1/4 inch at maximum.

Cut out your desired shape with a cookie cutter that has been dipped in flour to keep it from sticking. Make sure to cut out equal numbers of each shape in order to sandwich them together in the end.

Place cut-outs onto an ungreased cookie sheet 1 1/2-2 inches apart.

It is much easier to cut out the middles after moving it around.

Cut out 1 inch centers from half of the cookies.

Bake 7-9 minutes or untill the edges are LIGHTLY browned. Careful because these become over-done very quickly.

Let stand on cookie sheet 1-2 minutes then remove to wire cooking rack to cool completely.

Sprinkle the cookies with the holes in the center with the powdered sugar, if desired.

Spread about 1 tsp of the jam onto the other half of the cookies, ALMOST to the edges.Place the cookies with the holes ontop, flat side down. I like to place a tiny bit more jam in the center to bubble it up a bit. It looks much prettier.

store tightly covered at room temperature or freeze for up tp 3 months.

NOTE: If the dough becomes too sticky and soft during re-rolling and cutting out just ball it back up and stick it in the fridge and grab the other half to work with while you wait.

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