For this week’s Tasty Thursday, I’m bringing the cookies back! After all, baking is one of my favorite
things to do. Linzer Tart Cookies–also known as cookies with jam in them, is what I’m sharing with you all this week. Although they aren’t the easiest to make, they’re definitely worth the wait!
What You’ll Need (Ingredients):
1 & 1/4 cups butter
2/3 cups white sugar
2 cups all-purpose flour
1/8 tsp ground cinnamon
5 tbsp. jam (raspberry is the best!)
Mix 1 & 1/4 cups butter, 2/3 cups white sugar, and 2 cups all-purpose flour (1/2 cup at a time) & 1/8 tsp cinnamon together.
Place the bowl (with batter in) into the fridge for approximately 1 hour.
Preheat oven to 325 degrees when you’re ready to take the dough out of the fridge.
Pull out a sheet of wax paper and lightly flour it. Roll out the dough and use a cookie cutter to cut shapes with half of the dough.
Place cut out cookies on cookie sheet and bake for 10 minutes. Once the first batch is in, put the dough back in the fridge to chill again.
When you’re ready for the top cookie (this is a double-cookie recipe), repeat the previous cookie-cutting step– make sure the wax paper is still lightly floured. Roll out the dough and use a cookie cutter to cut shapes with half of the dough. Then carefully cut a hole in the center of the cookie prior to placing cookie sheet in the oven.
Let the cookies cool completely (at least 20 minutes) prior to putting the jam in.
Once cooled, stack one full cookie and one cookie with a hole cut out on top of each other to pair them up. Spread a very thin layer of raspberry jam on the full cookie and then place the cookie with a hole on top of it. Take a tiny scoop of jam to place into the top cookie.
Next, lay a new sheet of wax paper down and place the double-layer cookie with (raspberry) jam down. Pour some confectioners sugar into the strainer and sift the sugar on top of the cookies. It’s a little messy (see below).
At this point, you’re all done! Simply place the finished cookies on a serving tray and enjoy!