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    You are in: Home / Recipes / Linzer Tarts Recipe
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    Linzer Tarts

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    25 mins

    12 mins

    1Steve's Note:

    A great holiday or special occasion cookie

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    Ingredients:

    Yield:

    Cookies

    Units: US | Metric

    • 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.
    19. 19
      Top each preserve covered bottom cookie with a sugared top cookie, lightly holding it at the edges.
    20. 20
      Carefully transfer to a serving plate.
    21. 21
      Do not try to stack or store these very long.
    22. 22
      The basic cookies could be packed and frozen, but the assembled cookies should be made the day they are to be served.
    23. 23
      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.

    Ratings & Reviews:

    • on January 15, 2003

      55

      My children and I made these cookies over the Christmas holidays and we all had a blast! These were so fun to make and tasted so good that they didn't last long. We ended up making another batch. I let the children choose the jam flavors so we had pineapple and blackberry Linzer Tarts. The children have decided that we absolutely have to make these every year from now on. Thanks for a wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2003

      55

      Excellent just the way it's written

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Linzer Tarts

    Serving Size: 1 (905 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 476.4
     
    Calories from Fat 210
    44%
    Total Fat 23.3 g
    35%
    Saturated Fat 14.6 g
    73%
    Cholesterol 61.0 mg
    20%
    Sodium 177.8 mg
    7%
    Total Carbohydrate 63.5 g
    21%
    Dietary Fiber 1.0 g
    4%
    Sugars 28.1 g
    112%
    Protein 3.2 g
    6%

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