Linzer Tarts

Originated in Austria, the term "Linzertorte" refers to a rich, buttery pastry that is filled with fruit preserves.  Traditionally the pastry is made into a tart, but cookies are also common.

My mom always loved these cookies.  So in honor and memory of her and Mother's Day, Linzer Tarts - made with love.

 

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp. almond extract
• 3 cups flour
• 1 tsp. baking soda
• 1 jar Red Raspberry preserves (seedless if you can find it)

In a large mixer bowl, cream butter and sugar until fluffy.  Add eggs and beat well after each addition.  Add dry ingredients and mix well.  Form into two discs and cover with plastic wrap.  Refrigerate until well chilled, at least one hour.
Preheat oven to 375 degrees F.

Roll dough onto floured surface to 1/4" thickness.  Cut into desired shapes, one with a hole and one without.  Bake approx. 8-10 minutes, or until lightly browned.  Let cool on wire rack.  To assemble:  Spread one cookie without the hole with raspberry preserves.  Dust cookie with the hole liberally with confectioner's sugar and sandwich together.

This recipe has been added to Sweets for Saturday