Linzer Tarts
These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.
YIELD
48 servingsPREP
20 minCOOK
25 minREADY
45 minIngredients
Directions
In large bowl with electric mixer at high speed, beat margarine and granulated sugar until light and fluffy.
Stir in flour, almonds, lemon peel and cinnamon until blended.
Cover; chill 2 hours.
Divide dough in half.
On floured surface, roll out one half of dough to ⅛ inch thickness.
Using 2½ inch round cookie cutter, cut circles from dough.
Reroll scraps to make additional rounds.
Cut out ½ inch circles from centers of half the rounds.
Repeat with remaining dough. Place on ungreased baking sheets.
Bake at 325℉ (160℃). for 12 to 15 minutes or until lightly browned.
Remove from sheets; cool on wire racks.
Spread preserves on top of whole cookies.
Top with cut-out cookies to make sandwiches.
Dust with confectioners’ sugar.
Comments
I found the dough very easy to work with after letting it rest in the refrigerator for about 4 hours. Brought it out 10 minutes prior to rolling. After baking and cooling was complete, I dusted the cutout tops with sifted confectioner's sugar prior to assembling. I used about 1 cup of raspberry preserves, boiled for 10 minutes to reduce. I then let it come to a lukewarm temperature and thicken before assembling. I spread a thin layer of the thickened preserves over the entire bottom of each cookie and a larger dollop in each center to ensure the preserves peeked through the cutouts. These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.
These cookies look so pretty. A dust of icing sugar in the end makes them even prettier! I will do the same when I make those sweets!