Rasberry Linzer Cookies

  Linzer Cookies use the same ingredients as the Linzertorte but present them in a different way. Two cookies are sandwiched together with a layer of preserves. The top cookie, dusted with confectioners sugar, has a cutout so the preserves are visible. When cut into a round shape with a round cutout they are known as Linzer "Eyes" (Linzer Augen) as they are said to resemble an eye. Traditionally these cookies are filled with black currant preserves. However, in America as black currant preserves are expensive, we fill them with a variety of different flavored preserves, most notably seedless raspberry preserves. Variations now exist for this cookie using ground hazelnuts, pecans, or even walnuts in place of the traditional ground almonds.


Ingredients:

• 1 C. Softened Butter
• 1/2 C. Sugar
• 1 tsp. Almond Extract
• Lemon zest
• 2 1/2 C. Flour
• 1/4 tsp. Salt
• 1/2 C. Raspberry or Blackberry Jam
• Sprinkle with Powdered Sugar

How to:
 Cream butter, sugar and extract: gradually add flour and salt to an electric mixer on low speed.

Divided dough in half; roll out one portion on a lightly floured surface to 1/8" thickness. Cut out 3" - 4" patterns of your choice using a floured cookie cutter or linzer set; arrange on a lightly buttered baking sheet.

Repeat with remaining dough. Cut out and remove a small center design using a mini cookie cutter 1 1/2" - 2" in size, from half of the cut-out cookies.

Bake at 325 degrees for 10 -12 minutes. **I take them out before it browns** Transfer to wire racks to cool completely. Spread the flat sides of the whole cookies with 1/2 tablespoon jam; lay the cut-out cookies flat-side down on top of the jam. Sprinkle the top of each cookie with powdered sugar. Makes about 2 1/2 dozen.

****With remaining little mini cut-out cookies, make jam or frosting sandwiches***