Little Linzers

Category

Yields24 Servings

 ½ cup Butter
 ½ cup Sugar
 1 Egg
 1 tsp Vanilla
 2 cups Flour
 1 tsp Baking Powder
 ½ cup Raspberry Jam
 1 cup Confectioner's Sugar
 ¼ tsp Almond Extract
 1 tbsp Hot Water
 ¼ cup Candied Cherries, Chopped (Optional)

1

Cream butter and add sugar, creaming well.

2

Beat in egg and vanilla.

3

Combine flour and baking powder and gradually add to creamed mixture.

4

Roll out dough to 1/8 thickness on a lightly floured surface.

5

Cut into 2 inch rounds, and place on ungreased baking sheets.

6

Bake at 350 degrees for 10 minutes, or until very lightly browned at edges. Cool thoroughly.

7

Spread half of cookies with jam, and top with remaining cookies.

8

Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.

9

Frost top of cookies. Option - Top each cookie with a small piece of candied cherry.

Ingredients

 ½ cup Butter
 ½ cup Sugar
 1 Egg
 1 tsp Vanilla
 2 cups Flour
 1 tsp Baking Powder
 ½ cup Raspberry Jam
 1 cup Confectioner's Sugar
 ¼ tsp Almond Extract
 1 tbsp Hot Water
 ¼ cup Candied Cherries, Chopped (Optional)

Directions

1

Cream butter and add sugar, creaming well.

2

Beat in egg and vanilla.

3

Combine flour and baking powder and gradually add to creamed mixture.

4

Roll out dough to 1/8 thickness on a lightly floured surface.

5

Cut into 2 inch rounds, and place on ungreased baking sheets.

6

Bake at 350 degrees for 10 minutes, or until very lightly browned at edges. Cool thoroughly.

7

Spread half of cookies with jam, and top with remaining cookies.

8

Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.

9

Frost top of cookies. Option - Top each cookie with a small piece of candied cherry.

Little Linzers

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