Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam or lemon curd into the center, spreading it slightly. To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely. To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Place cookies in the refrigerator for 30 minutes to chill. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350☏. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm. Heart shaped shortbread cookies with jam filling. Traditional Linzer Christmas cookies made of almond and butter filled with raspberry jam to make a present. Linzer Christmas cookies ready as a present. Transfer rounds to a parchment-lined baking sheet. Linzer tart torte with raspberry filling and fresh raspberry. Cover and place in the refrigerator while you make the crust. Remove from heat and pour into a heatproof measuring cup. Using a 2 1/2' round cookie cutter, cut out cookies. Reduce the heat and simmer, stirring occasionally, for about 15 to 20 minutes or until most of the liquid has evaporated. On a floured surface, roll one disc of dough out about 1/8'-thick. Raspberry jam Strawberry jam Blackberry jam Lingonberry jam Huckleberry jam Cherry preserves Apple Butter Pumpkin Butter. It should still feel cold, but shouldn't feel rock-hard. To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Don't over-beat.ĭivide the dough in half, and pat each half into a disc. Add the flour mixture to the egg mixture and mix until just combined. Meanwhile, whisk together the flour, almond flour, and salt. Add the yolk and vanilla and beat until combined. To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes.

Strawberry linzer tart