Linzer Tarts Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 cup: BLUE BONNET Margarine, softened
1 cup: Granuated sugar,
2 cup: All-purpose flour,
1 cup: PLANTERS Slivered Almonds, chopped
1 tsp: Grated lemon peel,
1/4 tsp: Ground cinnamon,
1/3 cup: Raspberry preserves,
Confectioners sugar,
Directions:
In large bowl with electric mixer at high speed, beat margarine and
granulated sugar until light and fluffy. Stir in flour, almonds,
lemon peel and cinnamon until blended. Cover; chill 2 hours.
Divide dough in half. On floured surface, roll out one half of dough
to 1/8" thickness. Using 2 1/2" round cookie cutter, cut circles from
dough. Reroll scraps to make additional rounds. Cut out 1/2" circles
from centers of half the rounds. Repeat with remaining dough. Place
on ungreased baking sheets. Bake at 325F. for 12-15 minutes or until
lightly browned. Remove from sheets; cool on wire racks. Spread
preserves on top of whole cookies. Top with cut-out cookies to make
sandwiches. Dust with confectioners sugar.
Makes 2 dozen cookies.
Source from luhu.jp
granulated sugar until light and fluffy. Stir in flour, almonds,
lemon peel and cinnamon until blended. Cover; chill 2 hours.
Divide dough in half. On floured surface, roll out one half of dough
to 1/8" thickness. Using 2 1/2" round cookie cutter, cut circles from
dough. Reroll scraps to make additional rounds. Cut out 1/2" circles
from centers of half the rounds. Repeat with remaining dough. Place
on ungreased baking sheets. Bake at 325F. for 12-15 minutes or until
lightly browned. Remove from sheets; cool on wire racks. Spread
preserves on top of whole cookies. Top with cut-out cookies to make
sandwiches. Dust with confectioners sugar.
Makes 2 dozen cookies.
Source from luhu.jp
Tags
Cookies