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Linzer Cookies

December 12, 2011
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To those whom it may concern, do NOT go on a drunken shopping excursion to Cost Plus World Market. It may result in spur-of-the-moment purchases that’ll leave you with questions the next morning.

Like… Why did I buy tissues with the words, “Keep Calm and Carry On,” printed on it? Why did Whitney buy shot glasses with pictures of past Russian leaders on them? Or, why did I buy that Zebra Fruit Stripe Gum that loses its flavor after 5 seconds? But more importantly, why did I think it was a good idea to give myself tattoos with the gum wrapper?

These are questions that no one should have to ask themselves… and tattoos that no one should have to scrub off the next morning.

However, I did make one good purchase that night—Rhubarb-Raspberry Jam, which then inspired me to bake Linzer Cookies. They are a fancy and festive addition to your holiday baking list and are foolproof.Well, almost foolproof… My best friend, Whitney, and I almost made the mistake of using 3 pounds of butter. It was a close one.

Tender and buttery shortbread cookies with a filling of whatever you like! Try filling your Linzer Cookies with jam, chocolate, Nutella, dulce de leche, or salted caramel pecan for a special twist!

Mini Linzer Cookies recipe from Ina Garten:

¾ pound unsalted butter at room temperature

1 cup granulated sugar

1 teaspoon pure vanilla extract

3 ½ cups flour

¼ teaspoon salt

¾ cup good raspberry preserves

Confectioners’ sugar, for dusting

  1.  Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough ¼-inch thick and cut 2 ¾-inch rounds with a plain or fluted cutter. With ½ of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
  4. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.

Makes 36 servings.

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One Comment leave one →
  1. Rachel permalink
    December 12, 2011 3:58 pm

    These look so cute!

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