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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 9 |
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This was the recipe from the back of the Linzer cookie cutter box, no changes were made when posting it. I'm posting this only because it DID NOT work out for me. They did not hold their shape, they just kind of melted on the insulted cookie sheet. I wonder if that was the problem, the insulted cookie sheet?? If I make them again I need to modify the recipe. Note: I sifted flour before measuring as the ingredient list states. Ingredients:
1 cup butter |
1 teaspoon orange extract |
1 1/2 cups sugar |
2 cups sifted flour |
1/2 cup powdered sugar, for dusting tops |
1 (10 ounce) jar raspberry jam or 1 (10 ounce) jar apricot jam |
Directions:
1. Mix butter, orange extract and sugar.
2. Stir in 1 cup of flour at a time, mixing well.
3. Chill the dough at least 2 hours.
4. Roll out 1/2 of dough on cookie sheet to 1/4 inch think and chill 30 more minutes.
5. Cut with the Linzer Cutter with an insert. (Push plunger to release cookie if necessary.).
6. Remove excess dough and bake at 350 degrees for 12 minutes.
7. Roll out other half of dough on a second cookie sheet and chill for 30 minutes.
8. Cut with Linzer Cutter with your choice of one of the 6 inserts in place.
9. Remove excess dough and bake 12 minutes.
10. Cool completely.
11. Dust tops with powdered sugar.
12. Spread about 2 teaspoon jam on each cookie bottom.
13. Place top over bottoms to create the sandwich effect.
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