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COOKIES: Ina Garten Mini-Linzer cookies
This recipe is from FoodTV -- Barefoot Contessa
Mini Linzer Cookies
Prep time: 15 min. Cook time: 25 min.
Yield: 36 cookies3/4 lb. unsalted butter at room temp.
1 cup granulated sugar
1 tsp. vanilla extract
3 1/2 cups flour
1/4 tsp. salt
3/4 cup good raspberry preserves
Confec. sugar, for dustingPreheat the oven to 350 degrees.
In 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.
Roll 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 other shape cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20-25 minutes, until the edges begin to brown. Allow to cool to room temp. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confec. sugar and press the flat sides toegether, with the raspberry preserves in the middle and the confec. sugar on the top.
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