Linzer Cookies
submitted by Judy Myers
- 2 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 eggs
- 1/2 teaspoon almond extract
- Raspberry Jam or Preserves
- Confections sugar
In a small bowl, combine flour, baking powder, salt and cinnamon; set
aside. In a large mixer bowl, beat granulated sugar and butter until
creamy. Beat in eggs and almond extract. Gradually beat in flour mixture.
Divide dough in half. Wrap in plastic wrap; refrigerate until firm.
Preheat oven to 350°. On lightly floured board, roll half of dough
1/8 inch thick. Cut with 2 1/2 inch fluted round cookie cutter. Repeat
with remaining dough. Cut 1 inch round centers from half of unbaked
cookies.
Place cookies on ungreased cookie sheets. Reroll dough trimmings.
Bake 8 to 10 minutes. Let stand on cookie sheets 2 minutes. Remove
from cookie sheets; cool completely.
Spread with jam or preserves on the whole cookie. Sprinkle top cookie
with hole cut out with powdered sugar and put them together to form
a sandwich.
Makes 3 dozen cookies
