Friday, November 12, 2010

Apricot Linzer Cookies

2 c all-purpose flour
½ c confectioners' sugar
¼ t baking soda
¼ c ground almonds
¼ c granulated sugar
½ cup butter, chilled and cut in 1" pieces
2 egg yolks, lightly beaten
½ t vanilla extract
¼ t cinnamon
1 egg, lightly beaten
½ c apricot jam

Preheat oven to 350°. In a large bowl, combine flour, confectioners' sugar and baking soda. Stir in almonds and granulated sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg yolks, vanilla and cinnamon; blend well.

Gather dough into a ball. Turn out onto a lightly floured surface. Knead lightly; shaped into a smooth ball. Roll out dough to ¼" thickness. Cut out cookies with a floured 2" round cookie cutter. With a floured thimble, cut holes in centers of half of the cookies. Brush all the cookies with beaten egg. Place on a greased baking sheet. Bake 18 minutes or until golden brown. Remove from baking sheet to a wire rack to cool. When cool, spread jam on whole cookies. Top each with a cutout cookie.

Makes about 1½ dozen.

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