Linzer Sandwich Cookies
Makes about 2 dozen cookies
|1-1/3||cups all-purpose flour|
|1/4||teaspoon baking powder|
|3/4||cup granulated sugar|
|1/2||cup (1 stick) butter, softened|
|Powdered sugar (optional)|
|Seedless red raspberry jam|
- Place flour, baking powder and salt in small bowl; stir. Beat granulated sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture. Beat at low speed until dough forms. Divide dough in half; wrap each half in plastic wrap and refrigerate 2 hours or until firm.
- Preheat oven to 375°F. Working with 1 portion at a time, roll dough on lightly floured surface to 3/16-inch thickness. Cut dough into desired shapes with floured cookie cutters. Cut equal numbers of each shape. (If dough becomes too soft, refrigerate several minutes before continuing.) Cut 1-inch centers out of half the cutouts of each shape. Reroll trimmings and cut more shapes. Place cutouts 1-1/2 to 2 inches apart on ungreased cookie sheets. Bake 7 to 9 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 1 to 2 minutes. Remove cookies to wire racks to cool completely.
- Sprinkle cookies with holes with powdered sugar, if desired. Spread jam on flat sides of whole cookies, spreading almost to edges. Place cookies with holes, flat sides down, over jam. Store tightly covered at room temperature or freeze up to 3 months.
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