Monday, December 11, 2006

Day 11 - Linzer Cookies

(Day 11 of the 12 Days of Holiday cookies. Look for another recipe tomorrow.)

2-1/2 cups all-purpose flour
1/2 cup finely ground almonds
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/3 cups plus 1/4 cup granulated sugar, divided
2 eggs
1/2 teaspoon almond extract
1 jar (12 ounces) raspberry jam
Confectioners' sugar

Preheat oven to 350°F. Grease baking sheets; set aside.

In medium bowl, combine flour, almonds, baking powder and salt; set aside.

In large bowl, with electric mixer, beat butter and 1-1/3 cups granulated sugar until light and fluffy, about 5 minutes. Beat in eggs and almond extract, scraping sides occasionally. Beat in flour mixture just until blended. On prepared sheets, drop dough by rounded tablespoonfuls, 2 inches apart.

In small bowl, add remaining 1/4 cup granulated sugar. Moisten flat bottom of a glass with water, then dip moistened bottom in sugar. With glass, gently flatten one cookie. Repeat with remaining cookies, dipping glass just in sugar before flattening each cookie.

Bake 9 minutes or until lightly golden around edges. On wire rack, cool 2 minutes; remove from sheets and cool completely.

With 1-inch cookie or aspic cutter, cut hole in center of 1/2 of the cookies. Spread jam on bottom side of each remaining whole cookie; top each with cut-out cookie. Sprinkle with confectioners' sugar.


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