Linzer Cookies

Name: Linzer Cookies
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: 18 serving(s)
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup ground almonds, toasted; 1 teaspoon baking powder; 1/2 cup softened butter; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; pam cooking spray; 3/4 cup red raspberry preserves; confectioners' sugar

Submitted by Mary Jenny

"Bake up memories with your kids For many parents, the holiday season brings an endless stream of shopping excursions, festive gatherings to plan, and meals to cook. But the holidays are also a great time to embrace new family traditions and create memories with your loved ones that will be fondly recalled for years to come. Baking with kids is one of the best ways to bond with your little ones during the holiday season. Whether they are toddlers or teenagers, kids will enjoy lending an extra hand in measuring, mixing and decorating fun holiday treats. And of course, they'll enjoy eating and sharing their treats after all the baking fun is over. Looking for quality time together and a tasty treat? Try the Linzer cookie recipe below. Linzer Cookies: Raspberry preserves sandwiched between buttery cut-out cookies"

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photo by Mary Jenny

Ready In:: 3hrs 10mins
Ingredients:: 10
Serves:: 18

ingredients

1 ³⁄₄ cups all-purpose flour
¹⁄₂ cup ground almonds, toasted
1 teaspoon baking powder
¹⁄₂ cup softened butter
¹⁄₂ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
pam cooking spray
³⁄₄ cup red raspberry preserves
confectioners' sugar

directions

Mix flour, almonds and baking powder in small bowl; set aside.
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
Preheat oven to 350°F Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.
Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely.
Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking.
Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.

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Reviews

These cookies had a good flavor, but I had to add 2-3 T milk before they would come together into a ball. I wonder if there is enough butter in the recipe? I looked at some other recipes and they all seem to have more butter in them.

Chris Reynolds