Mini Linzer Cookies
Cuisine: American
Recipe Source: Ina Garten
Mini Linzer Cookies are adorable bite-sized treats that are as delightful to look at as they are to eat. These buttery shortbread cookies are sandwiched together with a layer of jam and feature a signature "window" cut-out that reveals the sweet filling within. Their delicate appearance and festive charm make them perfect for holidays, special occasions, or any time you want a touch of elegance with your sweet treat.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 3 dozen cookies
Ingredients:
- 3/4 pound unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup good raspberry preserves
- Confectioners' sugar, for dusting
Directions:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.