1/1 Photo of Linzer Bar
Kim D.'s Note:
I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out. You can skip the lattice and simply crumble the top crust dough over the jam and bake. It will look more like a cobbler. Either way will taste just fine!"
My Private Note
Units: US | Metric
- 1In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
- 2With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
- 3With a fork stir in corn syrup and egg just until mixed.
- 4Reserve 1/2 cup batter.
- 5Press remaining batter into a 9x9x2-inch baking pan.
- 6spread with jam.
- 7Stir 2 tablespoons flour into the reserved batter.
- 8If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
- 9On a floured surface roll out to 1/4-inch thickness.
- 10Cut into 1/4-inch wide strips.
- 11Lattice strips over jam.
- 12Bake in 375-degree oven 30 minutes, or until set. Cool.
- 13Cut into bars. Serving size is really up to you - cut into as many bars as you want.
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Nutritional Facts for Linzer Bar
Serving Size: 1 (62 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 235.3
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 5.0 g
- Cholesterol 35.8 mg
- Sodium 202.0 mg
- Total Carbohydrate 38.2 g
- Dietary Fiber 0.7 g
- Sugars 16.9 g
- Protein 2.6 g