Linzer Cookies

Katie McCabe

Here is an old favorite that I have changed just a bit to make the most delicious Linzer Cookie. It is a family/friend favorite at Christmas, and now the "secret recipe" is revealed here.

We use the finest homemade seedless raspberry jam we can find at local farm/Amish markets or other favorite jams. Apricot is another favorite of ours. We have even used a red wine jam from our own local Murphy's Orchards, and the results were delicious!

This makes a big batch, but we never seem to have leftovers!

You can find a Linzer cutter at your local craft store, or Premier carries them at this time of the year.

Linzer Cookies

Preheat oven 325 degrees

2 8 oz. bags of pecans
1 cup cornstarch
6 sticks of butter
2 2/3 cups powdered sugar
4 tsp. vanilla
1 1/2 tsp. salt
2 eggs
5 1/2 cups flour
Your jam of choice

1. Chop pecans into fine pieces. Mix into cornstarch, then mix into flour. Set aside.

2. In a large bowl, beat butter and powdered sugar on low until blended. Beat on high until fluffy.

3. On medium speed, beat in vanilla, salt and eggs. Scrape sides of bowl as needed.

4. On low speed, gradually add in flour/pecan mixture until blended into a dough ball. Do not over-mix.

5. Divide dough into 8 pieces, and wrap in plastic wrap. Refrigerate for 4-5 hours or overnight.

6. Roll chilled dough to 1/8-inch thickness on a floured surface.

7. It is important to make TOP of cookie first with linzer cutter and your choice of mini cutter. Line cookie sheet with parchment paper, and bake for about 15-17 minutes. They do not spread or puff, so you can get a lot on one sheet. Remove from cookie sheet and let cool completely.

8. Now cut the same number of solid BOTTOM cookies, and place onto parchment-lined cookie sheet.

HERE IS THE SECRET: Most recipes tell you to bake without the jam. This makes a big difference. We ADD about 1 tsp. of jam to each bottom, and then bake 17-20 minutes. Do not put too much jam, or it will run over.

9. While bottoms are baking, sprinkle sifted powder sugar over the tops that have cooled.

10. When bottoms come out of the oven, carefully place tops immediately onto the bottom while the jam is still hot.

If you can, wait for the jam to cool, eat and enjoy!