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Linzer Torte Cookies

Recipe by: k. anderson

"These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice
top. A beautiful treat for the holidays."

Ingredients

15

288

3/4 cup butter, softened

1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup raspberry jam
Add all ingredients to list

Directions

5/5/2016

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Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
In a medium bowl, cream together the butter and sugar. Beat in the egg and
lemon peel. In another bowl, stir together the flour, almonds, cinnamon and
cloves. Gradually stir the dry ingredients into the creamed mixture. The dough
will be stiff, so you may need to knead it by hand to get it to come together.
Press half of the dough into the bottom of the prepared pan.

Press half of the dough into the bottom of the prepared pan. Spread the
preserves over the crust. On a lightly floured surface, roll the remaining dough
into long rope about 1/2 inch in diameter. Place lengths of the rope across the
top of the jam in a lattice pattern over the preserves.

Footnotes
Variation:
After completing step 2: Roll the dough out to 1/8 inch thickness and cut into rounds using
a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your
rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be
done while the other half of the cookies bakes.
Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the
edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and
top with the cookies that have shapes cut out.

5/5/2016