12
Submitted by brokenburner
"This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie."
photo by AaliyahsAaronsMum
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 cookies
- Serves:
- 24
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ingredients
- 1 cup margarine
- 1⁄2 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- seedless raspberry preserves
- powdered sugar
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directions
- Preheat oven to 350.
- Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
- Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
- Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
- Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
- Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
Questions & Replies
-
Do these cookies freeze well?
Cwaiksnis50
Reviews
-
This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. I adjusted the ingredients based on what I had available in my kitchen. I used salted butter instead of margarine and whole wheat flour. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I chilled the dough for an hour and took out chunks at a time to work with. When the dough got too sticky I returned that chunk to the fridge and used another. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. My oven can run really hot so I cooked them for 6 minutes. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. I tried to do an egg wash to brush on them but that didn't work so well either. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. I could find seedless preserves so I used jam and it worked fine. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I think the 1/4in works better but it's personal preference. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :).
Lauren L.
-
Simple and delicious!
mybabyjenna_9479708
-
I love this recipe and will continue to use it however the dough is very soft. I use my dough hook and slowly add more flour until I can roll it out and use cookie cutters. I also use butter instead of margarine. My 4y/o had a blast making these with me....they don't last long!
Janine B.
-
The very best linzer tart I have ever tasted! I followed the recipe exactly. Not one problem with the dough the rolling or the baking. You will not be disappointed. What a beautiful cookie. My only suggestion would be to roll it 1/8 in instead of the typical 1/4in roll for a cut out cookie. that way your cookie is not so thick when sandwiched together. I can't praise this recipe enough! Excellent Brokeburner! Thank you for sharing!
aasteapots_12670692
-
GORGEOUS cookies! Very simple, very buttery and very PRETTY indeed! I didn't have any raspberry preserves so used strawberry jam instead. As I was assembling, DH and DD were happily munching away on them so I know these are not going to last very long in our home! Definitely will be making these again! Thank you, brokenburner, for sharing this wonderful recipe!Edited to add: I forgot to mention that I had used butter instead of margarine. I have made these twice already and both times they disappeared quicker than ever! :)
AaliyahsAaronsMum
see 6 more reviews
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Tweaks
-
This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. I adjusted the ingredients based on what I had available in my kitchen. I used salted butter instead of margarine and whole wheat flour. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I chilled the dough for an hour and took out chunks at a time to work with. When the dough got too sticky I returned that chunk to the fridge and used another. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. My oven can run really hot so I cooked them for 6 minutes. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. I tried to do an egg wash to brush on them but that didn't work so well either. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. I could find seedless preserves so I used jam and it worked fine. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I think the 1/4in works better but it's personal preference. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :).
Lauren L.
-
I love this recipe and will continue to use it however the dough is very soft. I use my dough hook and slowly add more flour until I can roll it out and use cookie cutters. I also use butter instead of margarine. My 4y/o had a blast making these with me....they don't last long!
Janine B.
-
GORGEOUS cookies! Very simple, very buttery and very PRETTY indeed! I didn't have any raspberry preserves so used strawberry jam instead. As I was assembling, DH and DD were happily munching away on them so I know these are not going to last very long in our home! Definitely will be making these again! Thank you, brokenburner, for sharing this wonderful recipe!Edited to add: I forgot to mention that I had used butter instead of margarine. I have made these twice already and both times they disappeared quicker than ever! :)
AaliyahsAaronsMum
RECIPE SUBMITTED BY
brokenburner
- 8 Followers
- 63 Recipes
- 35 Tweaks
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