Mini Linzer Cookies

4.2(125)

This is a variation of Eli Zabar's delicious shortbread cookies.

by Ina Garten·published 2014-12-16

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AmericanDessert

Servings

36 cookies

Total time

—

Calories / serving

154 kcal

Ingredients (7)

serves

3/4 pound unsalted butter at room temperaturebutter
1 cup granulated sugarsugar
1 teaspoon pure vanilla extractvanilla
3 1/2 cups flourflour
1/4 teaspoon saltsalt
3/4 cup good raspberry preservesraspberry
Confectioners' sugar, for dustingsugar

Instructions (4 steps)

01Preheat the oven to 350 degrees F.
02In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
03Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
04

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

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