Linzer Tarts Best Family Recipes

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Linzer Tarts

"Cut out cookies with a jam filling."

Ingredients :

1 1/four cups unsalted butter, softened
2/3 cup white sugar
2 cups sifted all cause flour, divided
1 3/four cups ground almonds
1/eight teaspoon floor cinnamon
five tablespoons raspberry jam
1/3 cup confectioners' sugar for decoration

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

Beat butter and sugar together until the combination is light and fluffy. Stir in 1/2 cup flour, the floor almonds, and cinnamon. Mix in final flour half of cup at a time till the combination turns into a barely stiff dough.
Shape the dough right into a ball; divide it in half. Wrap each halves in wax paper or plastic wrap, and refrigerate for about one hour.
Preheat oven to 325 stages F (a hundred sixty five tiers C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll 1/2 of the dough into a sheet 1/8 inch thick. With a 2 half-inch cookie cutter, cut as many circles from the sheet as you may. Knead the leftover scraps of dough right into a ball and roll it out once more into a 1/eight inch sheet. Cut out greater circles. You must now have approximately 12 circles.
Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while operating with closing dough.
Repeat the rolling and slicing process with the alternative 1/2 of the dough, however after placing the second batch at the baking sheet, reduce out the center of each circle with a 1/2 inch cookie cutter.
Bake cookies in preheated oven till mild brown, 10 to 15 minutes. Cool on twine rack for 20 mins.
Spread a skinny coating of jam on every of the cookie rounds. Set a cutout cookie on pinnacle of every, urgent the two together so they make a sandwich. Spoon a dab of jam into the opening of every tart and sprinkle the tops with confectioners' sugar before serving.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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