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Linzer Sandwich Rings

Source: Cooking at a Glance - Cookies
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Makes about 36 cookies
The combination of a ground almond pastry and raspberry jam is the basis for Linzertorte, a large version of these little cookies. Experiment with other types of jam and other nuts for the dough.
3/4 cup butter or margarine, softened
2/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon finely shredded lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 egg yolks
1 teaspoon vanilla
2 cups all-purpose flour
1 cup ground walnuts or almonds
Sifted powdered sugar
1/4 cup seedless raspberry jam
Linzer Sandwich Rings Recipe at
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, lemon peel, cinnamon, allspice, and salt and beat till combined. Beat in the egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and ground walnuts or almonds with a wooden spoon. Divide dough in half. Cover and chill for 1 hour, or till dough is easy to handle.

On a lightly floured surface, roll each half of dough to a 1/8-inch thickness. Using a 2- or 2 1/2-inch scalloped round, star-, or heart-shaped cookie cutter, cut out dough. Place 1 inch apart on ungreased cookie sheets. Using a 1-inch cutter, cut out the centers of half of the unbaked cookies. Remove the centers and reroll dough to make more cookies.

Bake cookies in a preheated 375 degrees F oven for 7 to 9 minutes, or till edges are firm and bottoms are browned. Remove cookies and cool on a rack.

Sift powdered sugar over the tops of the cookies with cutouts in centers. Set aside. Spread about 1/2 teaspoon of the jam onto the bottom of each cookie without a cutout; top with a cutout cookie, powdered sugar-side up. (Store cookies unassembled, then assemble them up to several hours before serving.)

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes about 36 cookies
Calories: 98
Fat. Total: 5g
Protein: 1g
Carbohydrates, Total: 11g
Sodium: 30mg
% Cal. from Fat: 46%
Cholesterol: 22mg
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