Monday, November 29, 2010
Linzer Sandwich Cookies
1 1/3 cups all-purpose flour
¼ t baking powder
¼ t salt
¾ cup sugar
½ cup butter, softened
1 large egg
1 t vanilla
Seedless Raspberry jam
Place flour, baking powder and salt in small bowl; stir to combine.
Beat sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg and vanilla. Gradually add flour mixture. Beat at low speed until forms, scraping down side of bowl once.
Form dough into 2 discs; wrap in plastic wrap and refrigerate 2 hours or until firm.
Preheat oven to 375°F. Working with 1 disc at a time unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin.
Cut dough into desired shapes with floured cookie cutters. Cut out equal numbers of each shape. (if dough becomes too soft, refrigerate several minutes before continuing.)
Cut 1" centers out of half the cookies of each shape. Gently press dough trimmings together; reroll and cut out more cookies. Place cookies 1½ to 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are lightly brown. Let cookies stand on cookie sheets 1 to 2 minutes. Remove cookies with spatula to wire racks; cool completely.
Spread 1 teaspoon jam on flat side of whole cookies, spreading almost to edges. Place cookies with holes, flat side down, over jam.
Storetightly covered at room temperature or freeze up to 3 months.
Makes about 2 dozen cookies.