By brokenburner on October 23, 2006
Photo by Aaliyah's&Aaron'sMum
Photo by Aaliyah's&Aaron'sMum
"This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie."
Serving Size: 1 (26 g)
Servings Per Recipe: 24
"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! :)"
"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!"
"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!"
"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."
"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."
"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!"
"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!"
"These are so goooood. They are a delicate, buttery cookie with a delicious filling. Not having the raspberry preserves, I used some of my homemade recipe #97743. These will not last long around here."