Linzer Tart Cookies

It took this home cook 13 years to refine the classic Christmas cookie recipe, but man, did he ever nail it.

By Dash

dash recipes"My mom was a true Scandinavian and a great baker; I loved her Linzer tarts,” says William Blades of New Milford, Connecticut. The Dash Holiday Cookie Bake-Off winner received the recipe for these Linzer Tarts 13 years ago for Christmas. “With one taste, I was in heaven. Through the years, we've perfected this recipe together. I was taught that food is love. When you make food for someone, you share your love."

Ingredients:
3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners' sugar, for dusting

Directions:
1. In a mini-chopper or blender, chop almonds with 1/4 cup flour until fine (should take less than 30 seconds; for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).

2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners' sugar, zest, and egg. Mix well.

3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.

4. Preheat oven to 350 degrees F.

5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.

6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners' sugar.

Makes 24 cookies

Nutritional Information Per Serving: 140 calories, 20g carbs, 2g protein, 6g fat, 20mg cholesterol, 40mg sodium, 1g fiber

Linzer Tart Cookies courtesy of Dash.

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