Linzer Cookies
Eris picked out this one. She wanted a special fancy roll out cookie. Also, this one was a milestone for Eris. She mixed, rolled, baked, and assembled these cookies all by herself - in part due to the fact that CookieChick was struck down by the "creeping crud" for a few days and totally useless.
Ingredients
| 1.25 cups | butter, softened |
| 1.0 cups | sugar |
| 2 | eggs |
| 3 cups | all-purpose flour |
| 1 Tbsp | baking cocoa |
| 0.5 tsp | salt |
| 0.25 tsp | cinnamon |
| 0.25 tsp | ground nutmeg |
| 0.125 tsp | ground cloves |
| 2 cups | ground almonds |
| black raspberry/blackberry jam | |
| confectioner's sugar |
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Combine the flour, cocoa, salt, cinnamon, nutmeg, and cloves.
- Gradually add the creamed mixture and mix well.
- Stir in the almonds.
- Refrigerate for 1 hour until easy to handle.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Cut with a cookie cutter (various shapes). From half the cookies, cut and remove a smaller heart or round shape.
- Bake at 350 degrees F for 10-12 minutes or until the edges are golden brown
- Remove to wire racks to cool.
- Spread 1/2 tsp jam over the bottom of the solid cookies. Sprinkle the cutout cookies with confectioners' sugar and carefully place over the jam.
Source: Taste of Home, Cookies and Candies, Winter 2014 pg 63.
