Linzer Cookies
- 1 3/4 cups all-purpose flour
- 1/2 cup ground almonds, toasted
- 1 teaspoon baking powder
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- pam cooking spray
- 3/4 cup red raspberry preserves
- confectioners' sugar
- Mix flour, almonds and baking powder in small bowl; set aside.
- Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
- Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
- Preheat oven to 350u0b0F Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.
- Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely.
- Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
- Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking.
- Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
allpurpose, ground almonds, baking powder, butter, granulated sugar, egg, vanilla, cooking spray, red raspberry preserves, confectioners
Taken from www.food.com/recipe/linzer-cookies-465459 (may not work)