Linzer Tarts

brokenburner's Note:

This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 24

Yield: 1.0 cookies

• 1 cup margarine
• ½ cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon vanilla
• seedless raspberry preserves
• powdered sugar

Directions:

1. Preheat oven to 350.
2. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
3. Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
4. Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
5. Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
6. Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.

Reviews

[Mrs. Sarah]

These are so delicious and exactly what I was looking for. They are buttery, tender, and the raspberry jam is perfect with them. They look really beautiful too. Thank you for such a wonderful recipe!

[Katie Muffett]

These taste absolutely delicious and are incredibly easy to make. The only thing I would forewarn anyone else about is that the dough is too soft to use with cookie cutters (I had a heart-shape like the one in the photos there) and it just fell apart. But the method mentioned in this recipe is perfect!

[Aaliyah's&Aaron's mum]

GORGEOUS cookies! Very simple, very buttery and very PRETTY indeed! I didn't have any raspberry preserves so used strawberry jam instead. As I was assembling, DH and DD were happily munching away on them so I know these are not going to last very long in our home! Definitely will be making these again! Thank you, brokenburner, for sharing this wonderful recipe! Edited to add: I forgot to mention that I had used butter instead of margarine. I have made these twice already and both times they disappeared quicker than ever! :)