Linzertorte Cookies

• 1 cup unsalted butter, room temperature
• 12 cup sugar
• 12 teaspoon salt
• 1 large egg yolk
• 2 14 cups all-purpose flour
• 1 (8 ounce) jar raspberry jam

1. In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth.
2. Blend in the flour until the mixture blends into a smooth dough.
3. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.
4. Preheat the oven to 350 degrees.
5. Roll out the dough on a lightly-floured surface to 1/8-inch thickness.
6. Cut into circles and cut small shapes in the middle for the top cookies.
7. Place on lightly-greased cookie sheets.
8. Bake for 12 to 15 minutes.
9. To Assemble: spread jam on bottom cookies (no middle cut outs).
10. Sprinkle powdered sugar on the top cookies.
11. sandwich bottom cookies with top cookies.

unsalted butter, sugar, salt, egg yolk, flour, raspberry jam

Taken from www.food.com/recipe/linzertorte-cookies-374644 (may not work)