Recipe: Linzer Tarts (2)

Hi Tony,

Here are a couple recipes for you. I assume you're looking for the cookie recipe - if you're looking for the tart, click Show topics at the end of this message and search for: linzer tart

Happy Holidays,

Betsy

Linzer Tarts

2 1/2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine, softened
1/2 cup confectioners' sugar
2 tsp. vanilla
2 tbsp. milk
Raspberry jam

Sift together flour, baking powder and salt.
Cream butter, sugar and vanilla.
Add dry ingredients and milk until well blended.
Chill dough.
Working with a part of the dough, roll out on a floured board.
Cut into rounds.
Make a center hole in one half of the rounds.
Bake on greased cookie sheets at 350 degrees until lightly browned.
Put cookies together with raspberry jam.
Top with a cookie with a hole.
Dust with confectioners' sugar.

Linzer Tarts

1/2 cup sugar
1/2 cup (1 stick) butter
2 large egg yolks
1/4 tsp. vanilla
1 1/3 cups flour
1/3 cup more flour
1/2 cup confectioners' sugar

Beat sugar and butter until creamy.
Add egg yolks, vanilla, 1 1/3 cups flour.
Mix until a ball forms. Dust with remaining flour.
Refrigerate for 8 hours or overnight.
Cut dough into 4 sections.
Roll out into 1/4 inch thick sections.
Cut using 2 1/2 inch round cookie cutter, 20 bottom pieces.
Roll out remaining dough and use again cutting 20 top pieces.
Put a small hole in center of each top piece.
Place on ungreased cookie sheet.
Bake at 350 degrees about 10 minutes (until very lightly brown).
Leave on sheet until cool.
Fill bottom piece with apricot or raspberry preserves.
Cover with one top piece.
Sprinkle with confectioners' sugar.