This recipe, from William Blades of New Milford, Conn., is the winner of the Rolled and Cut Category in PARADE's 2012 Holiday Cookie Bake-Off, and fits nicely into this year's cultural theme. He categorizes them as Scandinavian; I know them better from Austria, where they're made (and savoured) in great quantities. Either way, they're delicious.
Click here to view all of the winning recipes from the Parade contest.
William's story: "My mom was a true Scandinavian and a great baker; I loved her Linzer tarts. Thirteen years ago, my friend John gave me a batch of these cookies for Christmas. With one taste, I was in heaven. Through the years, we've perfected this recipe together. I was taught that food is love. When you make food for someone, you share your love."
To buy the R&M Winter Fantasy Linzer Cookie Cutter Set Parade used to make this cookie, click here.
Or go to the Parade cookie page. (Yum)
LINZER TARTS
ingredients: Add all to shopping list
3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners' sugar, for dusting
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners' sugar, for dusting
At a glance:
Servings:
Makes 24
Active Time: 25 min
Total Time: 1 hr 5 min (plus cooling time)
Key Tags:
Active Time: 25 min
Total Time: 1 hr 5 min (plus cooling time)
Key Tags:
directions:
1. In a mini-chopper or blender, chop
almonds with 1/4 cup flour until fine (should take less than 30 seconds;
for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).
2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners' sugar, zest, and egg. Mix well.
3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.
4. Preheat oven to 350°F.
5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.
6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners' sugar.
KITCHEN COUNTER:
2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners' sugar, zest, and egg. Mix well.
3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.
4. Preheat oven to 350°F.
5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.
6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners' sugar.
Makes 24. Per Serving: 140 calories, 20g carbs, 2g protein, 6g fat, 20mg cholesterol, 40mg sodium, 1g fiber 
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