Linzer Cookies

• 份量: 18 servings
• 活動時間: 1 hour 20 minutes
• 總時間: 1 hour 32 minutes

食材

1½ cups unsalted butter, (at room temperature)

1 cup granulated sugar

1 teaspoon almond extract

3 cups all-purpose flour

½ teaspoon kosher salt

¾ cup raspberry jam or other jam of choice

½ cup confectioners sugar

步驟

In the bowl of a stand mixer beat the butter and sugar on medium speed until creamy, scraping down the sides of the bowl as needed. Add the almond extract and mix once again.

Slowly add the flour and salt to the mixer, beating on low speed until it has all been incorporated.

Turn dough out of the bowl and divide it in half. Wrap each in plastic wrap and refrigerate for 30 minutes to 1 hour.

Preheat the oven to 350ºF (180ºC).

Working one half at a time, remove the dough from the refrigerator and turn out onto a lightly floured surface. Lightly sprinkle the dough with flour roll it out ⅛-inch thick.

Using a 2½-inch cookie cutter, cut out cookies. Using a metal spatula, transfer the cookies to a baking sheet. Scrape together any remaining dough and re-roll out, chilling again for another 15 minutes if it gets too soft.

Repeat with the remaining half of the dough, rolling out and cutting out rounds. Use your smallest cookie cutter in a desired shape to cut out a peekaboo cutout in the center of each cookie.

Bake the cookies until the edges just begin to brown, about 10 to 12 minutes. Let cool slightly then move to a cooling rack.

Place the cookies with the cutout holes on a cookie sheet and sift the confectioners sugar over the top. Spread the remaining cookies flat side up and spread ½ teaspoon of jam over the cookie. Top with the sugar-dusted cookies.

營養

• 卡路里: 307 kcal
• 總脂肪: 16 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 5 g
• 反式脂肪: 1 g
• 膽固醇: 41 mg
• 鈉: 72 mg
• 總碳水化合物: 43 g
• 膳食纖維: 1 g
• 總糖: 18 g
• 蛋白質: 3 g