Combine first set of ingredients with a wire whisk. Set aside. Cream butter and powdered sugar. Add zest. Gradually add flour mixture. Mix well. Divide dough into 2 portions. Place between waxed paper and flatten out to be ready for rolling. Refrigerate dough for at least one hour or overnight. Preheat oven to 325 degrees F. Roll-out 1/2 of the dough onto cookie sheet or floured cutting board to 1/8-inch. Cut half with the Linzer cookie cutter* without insert and half with. Remove excess dough from cookie sheet or dough board and put in refrigerator. Place cookies on baking sheet, if necessary. Bake for 12 to 15 minutes. Cool in pan on rack for 2 minutes. Remove to rack to completely cool. Roll out last half of cookie dough; half with insert cut-out, half with. Bake and cool as before. Repeat with last of dough.
Either dust tops (cookies with holes in them), or dip them in bowl, with powdered sugar. Spread with jam or jelly on cookie bottoms. Place tops over bottoms. Makes about 16 Linzer Cookies.
Step by Step Photo Instructions for Making Linzer Cookies
Even More Cookie Recipes to Try -
Butter Spritz Cookies
Rosette Cookies
Neapolitan Cookies
Thumbprint Cookies
Pecan Tassies
Sugar Cookies
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