classic bakery-style Linzer Tart cookie, my Dad’s favorite !
1 1/4 cups confectioners’ sugar
1 cup + 2 tablespoons salted butter
1 large egg yolk
1/2 teaspoon salt (if using unsalted butter increase salt to 1 teaspoon)
2 teaspoons vanilla
2 3/4 cups all-purpose flour
2/3 cup raspberry jam or filing
confectioners’ sugar for dusting
1. Combine the sugar, butter, egg yolk, salt, and vanilla in a bowl, beating until smooth.
2. Add the flour, mixing until smooth. The mixture will seem dry at first, but will become pliable, if it doesn’t, dribble in a tablespoon of water.
3. Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight.
4. Remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn’t feel rock-hard. If dough softens too quickly, return to refrigerator. (My dough got a bit crumbly after sitting in the refrigerator overnight, after kneading on a floured surface, the dough became easier to work with)
5. Sprinkle your rolling surface with flour, and flour your rolling pin. Working with one piece of dough at a time, roll it 1/8″ to 3/16″ thick.
6. Use a linzer cutter to cut a base and a cutout top for each cookie. It’s good to cut them in pairs so you know you have an even number of each. Re-roll and cut the dough scraps. (I used a round crinkled edge cookie-cutter, and a water-bottle cap to cut out a whole in the middle)
7. Place the cookies on ungreased or parchment-lined baking sheets.
8. Bake the cookies in a preheated 350°F oven for 12 to 14 minutes, until they’re set and barely browned around the edges. Remove from the oven, and cool right on the pan.
9. To create the white sugar tops, fill a fine sifter with confectioners’ sugar. Hold the sifter a few inches above the cookie and shake or tap the sifter to drift sugar onto the cutout piece of the cookie. Be sure to cover the cookie with an even layer, all the way to the center and edges.
10. On the solid base of the cookie, spread 1/2 teaspoon of your favorite filling or jam. To complete the cookie, place the sugared top gently on the filled base and press together.
11. It’s best to let these cookies sit for a few hours to let the “sandwich” set. Overnight is fine as well; just cover the cookie tray with plastic wrap.
**Cookies can be left in a closed container on the counter, or in the refrigerator.
recipe found in: King Arthur Flour Cookbook