Linzer Tart Cookies
Photo by: Francis Janisch
This recipe, from William Blades of New Milford, Conn. (pictured right), is the winner of the Rolled and Cut Category in PARADE's 2012 Holiday Cookie Bake-Off. Click here to view all of the winning recipes.William's story: "My mom was a true Scandinavian and a great baker; I loved her Linzer tarts. Thirteen years ago, my friend John gave me a batch of these cookies for Christmas. With one taste, I was in heaven. Through the years, we've perfected this recipe together. I was taught that food is love. When you make food for someone, you share your love."
To buy the R&M Winter Fantasy Linzer Cookie Cutter Set we used to make this cookie, click here.
ingredients: Add all to shopping list
3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners' sugar, for dusting
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners' sugar, for dusting
At a glance:
Servings: Makes 24
Active Time: 25 min
Total Time: 1 hr 5 min (plus cooling time)
Key Tags:
directions:
1. In a mini-chopper or blender, chop almonds with 1/4 cup flour until fine (should take less than 30 seconds; for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).
2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners' sugar, zest, and egg. Mix well.
3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.
4. Preheat oven to 350°F.
5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.
6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners' sugar.
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