Linzer Cookies

"The great acts of love are done by those
who are habitually performing small acts of kindness."

~ Author Unknown

Whenever I see Linzer Cookies I'm always reminded of an old friend and co-worker. She absolutely loved them, and would often stop for one at a wonderful old New York City bakery on her way into the office. This recipe produces a cookie similar in taste and texture to the delicious ones I remember from that bakery.

Our daughter made a large batch of these cookies last evening (photo above) to take into an Honors Capstone Seminar class that meets tonight. She's a senior in college, and this class is small ~ about ten students and two professors who team-teach. One of the professors has been bringing snacks each week since the class meets from 6 to 9 PM, and our daughter volunteered to do it this evening. She loves to bake, so this gave her a good excuse :) She's stopping at the market this afternoon to buy some fresh fruits to make a fruit plate (they had some delicious looking berries in there the other day!), and also some specialty cheeses and crackers. She's looking forward to being the "hostess" tonight, and I think the foods will be very welcomed by hungry students!


LINZER COOKIES

1-1/2 cups butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 14-ounce package blanched almonds, finely ground
3-1/3 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
seedless raspberry jam
Confectioners sugar

~ In a large mixing bowl, cream butter. Gradually add sugar, beating until light and fluffy. Add eggs and vanilla and beat well. Stir in ground almonds. Set aside.

~ In another mixing bowl sift together flour, baking powder and cinnamon. Gradually add this to the creamed mixture, stirring well after each addition.

~ Divide dough into fourths; cover and refrigerate overnight.

~ Preheat oven to 350 degrees.

~ Between 2 pieces of waxed paper, roll one portion of the dough to a 1/4-inch thickness. Cut with a heart-shaped cookie cutter. Place cookies on a lightly greased or non-stick cookie sheet. Repeat this procedure with the remaining portions of dough.

~ Cut out small hearts from the center of half the cookies, saving the cut-outs.

~ Bake for 10 to 12 minutes. Remove to wire racks to cool, and sift confectioners sugar over the cookies with the small heart removed. (These are the "tops".)

~ Spread a small amount of jam on each solid cookie. Place a "top" on each. Make sandwich cookies from the small heart cut-outs by placing a spoonful of jam between two and sprinkling the top with powdered sugar. OR, melt some chocolate, and dip half of each cookie in the chocolate. Place on rack until chocolate is hardened.

~ Store the cookies in an air-tight container.