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    Linzer Tarts

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    brokenburner's Note:

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

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    Serves: 24



    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    • on February 19, 2008


      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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    • on January 12, 2015


      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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    • on October 26, 2014


      Simple and delicious!

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    Read All Reviews (11)


    Nutritional Facts for Linzer Tarts

    Serving Size: 1 (26 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 125.1
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.6 g
    Cholesterol 7.7 mg
    Sodium 91.8 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 0.2 g
    Sugars 4.2 g
    Protein 1.4 g

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