Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Linzer Cookies




Source of Recipe


Good Housekeeping


List of Ingredients




/2 cup blanched almonds
1 cup granulated sugar
2 3/4 cups all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup butter or margarine (2 sticks), softened

1 package (3 ounces) cream cheese, softened

1 large egg

Confectioners' sugar

1/2 cup seedless red rasberry or other favorite jam



Recipe



1. In food processor with knife blade attached, blend almonds with 1/2 cup granulated sugar until almonds are finely ground. Add flour, lemon peel, baking powder, salt and remaining 1/2 cup sugar; pulse until evenly mixed. Add butter, cream cheeese, and egg, and process just until dough forms, occasionally stopping processor and scraping side with spatula.
2. Divide dough in half; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or place dough in freezer for 30 minutes.)

3. Preheat oven to 350° F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8-inch thick. With fourled 3-inch fluted round cookie cutter. cut dough into as many rounds as possible. With floured 1-inch star or fluted round cookie cutter, cut out and remove centers from half of rounds. Reserve centers and trimming to re-roll. With lightly floured wide spatula, carefully place rounds, about 1 inch apart, on ungreased large cookie sheet.

4. Bake cookies 12 to 14 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool completely. Repeat with remaining dough and reserved centers and trimmings.

5. When cookies are cool, sprinkle confectioners' sugar through sieve over cookies with cutout centers. In small saucepan, melt jam over low heat, stirring frequently. Brush whole cookies with melted jam; place cutout cookies on top. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week or in freezer up to 2 months. (If cookies are stored in freezer, you may need to sprinkle with confectioners' sugar again before serving.)