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Ethnic: Austrian Linzer Cookies

Source of Recipe

Gram Ma


List of Ingredients

1 stick (1/2 cup ) butter, softened
½ cup granulated sugar
1 large egg, yolk and white separated, at room temperature.
2 tsp.vanilla extract
1 tbs. Unsweetened cocoa powder
½ tsp. cinnamon
¼ tsp. cloves
1 cup flour
1 cup blanched almonds, finely ground
1 Tbs. water
1/3 cup seedless red raspberry jam
¼ cup confectioners' sugar




Recipe

1. Beat butter, granulated sugar and egg yolk in a large bowl at medium speed until fluffy. Beat in vanilla, cocoa and spices. On low speed, beat in flour and nuts. Press together , wrap and chill until firm enough to roll out.

2. Heat oven to 350°'F.

3. On a floured surface with a floured rolling pin, roll dough 1/8 in. thick. Cut with a 2/ ½ in. scalloped round cookie cutter. Place half the rounds ½ in. apart on lightly greased cookie sheets). With 'a 3/4-in. shaped cookie cutter (heart, bell, Christmas tree or star), cut a centers of remaining rounds.

4. Beat egg white and water until foam Brush on cookies. Reroll and cut scraps.

5. Bake 8 minutes or until firm and light brown around edges. Cool on cookie sheet on a wire rack 3 minutes, then remove rack to cool completely.

6. Stir jam until runny. Spread about ½ tsp. To ½ " from the edge of each solid round. Top with a cutout cookie, gently pressing down so jam fills cutout. Before serving, dust with confectioners’ sugar.

YIELD: 32 Cookies

Store airtight with wax paper between layers at cool room temperature up to I week, or freeze up to 1 month.