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Linzer Tart Cookies!!


I haven't posted anything in so long and I HAVE been making stuff and taking pictures but just haven't posted, my apologies. ANYway, yesterday my grandparent's were coming over and I wanted to bake something they can have with coffee and as I reached for my apron I thought of Heather who gifted me the adorable pink beauty and then I thought of one of her favorite cookies, and so this is how I ended up making the linzer tart. Everyone was really enjoying them too. You can use any flavor Jam in the center, we just happen to be big fans of the Raspberry Preserve.

*The cookies are pictured on the Apron because it is just too cute!!


¼ cup + 2 Tbs.


butter, softened


¾ cup


firmly packed brown sugar


1 large


egg


¾ tsp


vanilla extract


2 cups


flour


1/8 tsp


salt


½ cup


strawberry jam




powdered sugar



1

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating until light and fluffy. Add egg and vanilla, beating until blended.

2

Combine flour and salt; add to butter mixture, beating well. Divide dough in half, and wrap in wax paper. Chill 1hour.

3

Roll half of dough to 1/8-inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a 3½-inch round cookie cutter. Transfer cookies to lightly greased baking sheets.

4

Roll remaining half of dough to 1/8-inch thickness on a lightly floured surface. Cut with a 3½-inch round cookie cutter. Transfer cookies to lightly greased baking sheets. Cut out center of each cookie with a 1- or 1½-inch star-shaped cookie cutter (or any other shape).

5

Bake at 350°F. for 5-6 minutes or until cookies are lightly browned. Cool slightly on baking sheets; remove to wire racks to cool completely.

6

Spread solid cookies evenly with strawberry jam. Dust cookies with cutout centers lightly with powdered sugar. Top solid cookies with sugar-dusted cookies, pressing lightly together to fill cutouts with jam.


Yield: 2 dozen

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