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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! :)

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Aaliyah's&Aaron'sMum February 19, 2008

This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. I adjusted the ingredients based on what I had available in my kitchen. I used salted butter instead of margarine and whole wheat flour. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I chilled the dough for an hour and took out chunks at a time to work with. When the dough got too sticky I returned that chunk to the fridge and used another. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. My oven can run really hot so I cooked them for 6 minutes. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. I tried to do an egg wash to brush on them but that didn't work so well either. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. I could find seedless preserves so I used jam and it worked fine. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I think the 1/4in works better but it's personal preference. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :).

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Lauren L. January 12, 2015

I love this recipe and will continue to use it however the dough is very soft. I use my dough hook and slowly add more flour until I can roll it out and use cookie cutters. I also use butter instead of margarine. My 4y/o had a blast making these with me....they don't last long!

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Janine B. October 07, 2014

The very best linzer tart I have ever tasted! I followed the recipe exactly. Not one problem with the dough the rolling or the baking. You will not be disappointed. What a beautiful cookie. My only suggestion would be to roll it 1/8 in instead of the typical 1/4in roll for a cut out cookie. that way your cookie is not so thick when sandwiched together. I can't praise this recipe enough! Excellent Brokeburner! Thank you for sharing!

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aasteapots_12670692 December 28, 2013

Simple ingredients and no nuts! I tried this recipe mainly because it didn't call for nuts like many Linzer tart recipes do. I'm so glad I did because the are delicious! I've made them several times now and they always turn out great. This recipe is easy enough to follow as is but I did a few things differently based on some great tips I found online. <br/>1. I chill the dough in the fridge for a few minutes so I can roll it and use cookie cutters. It works great and if the dough starts getting hard to work with again, I just pop it back in the fridge for a few minutes. <br/>2. I put the raspberry preserves on the stove and simmer until it reduces. This makes the raspberry more like a glue that will hold your cookie together nicely. <br/>3. Before putting the cookie together I powder only the top cookie, this allows the raspberry to show through the cutout. Very pretty - especially if using heart shaped cutters.

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Elaine P. September 05, 2013

Fantastic recipe! I followed to a T but used real butter. The dough mixed well in my stand mixer. I tried the paper towel on a glass trick which worked like a charm. My 6 yr old had a blast smushing them down. You could easily make any shape but even as a sandwich cookie they were perfect. Cooking time was right on. I used seedless blackberry preserves but any flavor would be wonderful. Thanks for posting a simple and tasty recipe.

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nome179er December 16, 2012

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!

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Diva Sarah December 23, 2010

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!

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Katie Muffett October 17, 2009
Linzer Tarts