Linzer Cookies

Name: Linzer Cookies
Prep time: 35 min
Total time: 1 h
Yield: 16
Ingredients: 1 1/2 c. unsalted butter; 1 c. granulated sugar; 1 tsp. vanilla extract; 3 1/2 c. all-purpose flour; 1/4 tsp. salt; 3/4 c. best-quality raspberry preserves; confectioners' sugar

By Ina GartenPublished: Oct 30, 2010

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Yields:

Prep Time:

35 mins

Total Time:

1 hr

Cal/Serv:

350

Courtesy of Ina Garten, Linzer cut-out cookies (pictured center) — simplicity at its finest with a dab of raspberry preserves on top.

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Ingredients

1 1/2 cups unsalted butter
1 cup granulated sugar
1 tsp. vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup best-quality raspberry preserves
confectioners' sugar

Directions

1. Step 1Preheat oven to 350 degrees F.
2. Step 2In large bowl with mixer on low speed, beat butter and sugar until just combined. Beat in vanilla. In medium bowl, sift together flour and salt, then add to butter mixture. Beat on low speed until dough begins to come together. Transfer to lightly floured work surface; flatten into a disk. Wrap in plastic wrap; refrigerate 30 minutes.
3. Step 3On lightly floured surface, with floured rolling pin, roll dough to 1/4-inch thick. With floured 2 3/4-inch plain or fluted round cookie cutter, cut dough into as many cookies as possible. With floured 1 1/2-inch star cutter, cut out center from half of cookies. With spatula, place cookies, 1 inch apart, on ungreased cookie sheet; refrigerate 15 minutes.
4. Step 4Bake cookies 20 to 25 minutes or until edges begin to brown. Transfer cookies to wire rack to cool. Store in airtight container at room temperature up to 1 week or in freezer up to 3 months. When ready to serve, spread raspberry preserves on flat side of each whole cookie. Dust tops of cut-out cookies with confectioners' sugar and place on top of whole cookies.