After seeing these linzer cookies on one of my favorite blogs, Cupcakes and Cashmere, I whipped up a batch this weekend to add to our 4th of July spread. They're really easy to make (they do have to chill for a total of 45 minutes), delicious and simple. I've never made my own jam but I can imagine they would be extra incredible with some homemade jam slathered on there. I realize it's now too late for you to make these for 4th of July (sorry folks...I'm an awful blogger), but they are really meant as an anytime cookie. Just use a circular cookie cutter instead of stars and fill them with whatever jam you please! I had to use a little knife to cut out the stars so they came out a little wonky looking but I accept these babies for who they are. Plus, they were so good! Happy Monday.
(Adapted size and shape wise from the recipe below..)
Ina Garten's "Mini Linzer Cookies"
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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 spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
4. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.