LINZER COOKIES

MAKES ABOUT 3 DOZEN

Although most of the recipes for Linzer Cookies I checked are basically the same, I will give credit for this version to Gale Gand, a professional pastry chef. I made a few changes, mainly in the instructions. These cookies are very good and would be perfect for a festive occasion or holiday. I could not find the origin of the cookie, but I do know that Linzer Torte, which uses all of the same ingredients in a torte form, originated in Austria. Typically, ground almonds and raspberry jam are used, but you could use a different nut or jam if preferred.

INGREDIENTS

3/4 cup (1-1/2 sticks) unsalted butter, slightly softened

1/2 cup granulated sugar

1 large egg

1/2 teaspoon grated lemon rind

1/4 teaspoon vanilla

1-1/2 cups very finely ground blanched almonds (see notes below)

2-1/4 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

6 ounces raspberry jam

Confectioners' (powdered) sugar for dusting

Cream butter lightly with paddle attachment of standing mixer (or use hand mixer). Add sugar and cream until smooth. Add the egg, lemon rind, and vanilla. Mix until well combined. Add nuts and mix again. Stir together the dry ingredients in a bowl. Add to mixer and blend. Form into 4 disks; wrap and chill at least 1 hour or overnight.

Preheat oven to 350° F. Roll out dough, one disk at a time, with floured rolling pin on a well floured surface to about 1/8-inch thickness. Using a 2 to 2-1/2 inch round cookie cutter, cut out disks. Cut out the centers of half the disks with a cutter in the shape of your choice, but not too large. (I use a 1-inch round cutter.) Re-roll the scraps or keep chilled until needed. (If the dough gets too soft while working, place in the refrigerate to chill again. It must be very cold to be workable.) Place cookies on an ungreased baking sheet and bake for about 12 minutes or until edges turn lightly golden. Cool on a wire rack.

When the cookies are cool, sprinkle the halves with the cutout center with sifted confectioners' sugar. Heat the jam in a small saucepan and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Let set before serving or storing. If storing, place in an air-tight container, separating the layers with waxed paper, and store for several days. Cookies may also be refrigerated or frozen for a longer period, but the look of the powdered sugar will change slightly.

Notes: If desired, the holes on the top may be filled with a little more of the jam. Personally, I think it makes it a little too sweet and I like the look of the recessed centers. If you are grinding the nuts in a processor, be sure they are very fine but be careful not to process beyond that as they will turn into almond butter.

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