Cherry Linzer Cookies
40 minutes
Serves
23
Ingredients
- 3/4 pound unsalted butter (3 sticks), at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup Chukar® Sour Cherry or Sweet Cherry Preserves
- Powdered sugar, for dusting
Directions
- Preheat the oven to 350° F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until 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.
- Place dough on a floured surface, and shape into a flat disk. Wrap the disk in plastic and chill for 30 minutes.
- Roll the dough into a 1/4-inch-thick circle. Cut out 3/4-inch rounds with a plain or fluted cutter.
- Count out half the rounds. Cut a hole from the middle of these rounds with your choice of cookie cutter.
- Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- Spread Chukar® Sour Cherry or Sweet Cherry Preserves on the flat side of each solid cookie.
- Dust the top of the cut-out cookies with powdered sugar and press the flat sides together with Chukar® Sour Cherry or Sweet Cherry Preserves in the middle and the powdered sugar on top.
- Recipe from The Barefoot Contessa Cookbook
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