Linzer Cookies

By pammons

Ingredients

• 1/4 pound (3 sticks) sweet butter, softened
• 1 3/4 cups confectioner’s sugar
• 1 egg
• 2 cups unbleached all-purpose flour, sifted
• 1 cup cornstarch
• 2 cups shelled walnuts, finely grated
• 1/2 cup read raspberry preserves

Details

Servings 4

Preparation

Step 1

1. Cream butter and 1 cup of the sugar until light and fluffy. Add egg and mix well.
2. Sift together the flour and cornstarch; add to creamed mixture and blend well. Mix walnuts in thoroughly.
3. Gather dough into a ball, wrap in wax paper, and chill for 4-6 hours.
4. Roll dough out to ¼-inch thickness. Using a small heart-shaped cookie cutter about 1 ½ inches long, cut out cookies and place on an ungreased cookie sheet. Chill cookies for 45 minutes.
5. Preheat oven to 325 degree.
6. Bake cookies for 10-15 minutes, or until they are evenly and lightly browned. Remove and cool on a rack.
7. While they are still warm, spread half of the cookies with raspberry preserves, using ¼ teaspoon of jam for each. Top each with one of the remaining cookies.
8. Sift the remaining ¾ confectioner’s sugar into a bowl and press tops and bottoms of the cookies into the sugar to coat. Makes 4 dozen cookies.