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Linzer Tarts Recipe #15511 | 37 min | 2




Source of Recipe


Recipezaar

Linzer Tarts
Recipe #15511 | 37 min | 25 min prep
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1Steve

By: 1Steve
Dec 9, 2001

A great holiday or special occasion cookie

8 -10 Cookies (change servings and units)
Change to: Cookies US Metric Close

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Ingredients

* 1 cup butter
* 1/2 cup powdered sugar
* 1 teaspoon orange extract
* 2 cups sifted cake flour

* 1 (12 ounce) jar jam (raspberry or apricot or mixture of both)

Directions

1.
1
For the Dough: cream softened butter with powdered sugar until well blended.
2.
2
Add the orange extract to the butter mixture and stir well to incorporate.
3.
3
Stir in the sifted flour one cup at a time, mixing well.
4.
4
Chill dough 2 or more hours before rolling.
5.
5
Fill with raspberry or apricot preserves or a mixture of the two.
6.
6
Preheat oven to 350°F.
7.
7
Roll out dough on lightly floured board with floured rolling pin until about 1/4 inch thick.
8.
8
Cut with 2 inch round cutter (scalloped cutter is nice) and place on ungreased baking sheet.
9.
9
Cut out small center circle with 1 inch or smaller cutter in 1/2 of the cookies.
10.
10
(Reroll scraps as you go).
11.
11
Bake at 350°F for about 12 minutes, until pale golden and edges are starting to brown.
12.
12
Cool completely on a wire rack at least 1/2 hour.
13.
13
Place all the tops (with the inner circles cut out) close together on a sheet of waxed paper.
14.
14
Dust sifted powdered sugar thickly over the tops.
15.
15
Place the bottoms on another sheet of waxed paper.
16.
16
Spread 2 teaspoons preserves very carefully on each bottom cookie.
17.
17
Spread evenly leaving 1/4 inch rim without preserves around the edge.
18.
18
Spread the preserves without picking up the cookie; use a flat knife and work right on the waxed paper covered surface.
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Top each preserve covered bottom cookie with a sugared top cookie, lightly holding it at the edges.
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Carefully transfer to a serving plate.
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21
Do not try to stack or store these very long.
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The basic cookies could be packed and frozen, but the assembled cookies should be made the day they are to be served.
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PS the original recipe gave the above warning about stacking and storing, but I have made them at Christmas and stacked them between sheets of waxed paper in a tin with no problem.