Shortbread Linzer Tart Cookies
By: dad1337
Published: Wednesday, December 23, 2015 - 7:54am

Ingredients




2 cup Butter softened
1 cup granulated sugar
3 cups all purpose flour
1 cup ground almonds or Hazelnuts
1 egg yolk
1 tsp vanilla
1 or 2 jars Smucker's raspberry preserve
powdered sugar to top the cookies

Preparation

1 Pre heat oven to 300°. 2 In the bowl of a mixer cream the butter and sugar until light and fluffy. 3 Add the egg and vanilla and continue to mix until all combined.  Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl. 4 Divided the dough in half and refrigerate  half covered in plastic wrap.  Roll the dough out to about a ¼ inch thickness, you don't want the cookies too thin as they are slightly crumbly. 5 Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out. 6 Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 - 30 minutes until the cookies are just beginning to brown. 7 Remove to a wire rack and allow to cool completely. 8 Lightly spread the jam on one side of the bottom cookies.  Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind. 9 Store in an air tight container.

About

Being a little enthusiastic this year I decided to try a new twist, making a combination of two of my favorite Christmas Cookies.   This is a slight adaption of my World's Best Shortbread Cookies that is although time consuming certainly worth the effort.