GERMAN LINZER CHRISTMAS COOKIES
This dough makes the most perfect German Linzer cookies. The cookie itself is thin, crisp, and buttery. It pairs wonderfully with the dusting of powdered sugar and tart currant jam. These are classic and beautiful Christmas cookies.
Provided by Sheila M
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. In a large bowl, beat at medium speed butter, sugar and salt until light and fluffy.
- 2. Add egg yolks, cream and vanilla. Beat 2 min until fluffy.
- 3. Gradually add flour with wooden spoon until well combined and dough is smooth.
- 4. Divide dough into 2 parts. Shape into 2 balls.
- 5. Refrigerate covered for 2 hours. Preheat oven 325 degrees.
- 6. It's important to roll VERY thin so the sandwich, in the end, is still delicate and thin.
- 7. Cut with cookie cutter and remove extra dough. Cut out a solid top and bottom for each cookie. Then cut a smaller shape into one of the cookie cutouts.
- 8. Bake for 12 to 15 minutes or until the edges start to turn a light golden brown. Do not over bake.
- 9. Once cooled, spread jelly or preserve on one cookie, top with another. Powdered sugar on both sides. Makes about 3 dozen. She always doubles recipe.
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