Wednesday, December 14, 2011
Cookies Day Three - Mini Linzer Tarts
1 Cup (2 sticks) salted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
31/2 Cups flour, plus more for work surface
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cookie Cutters: 1) 2 1/2 Inch diameter and 1) 1 Inch diameter
Powdered sugar, for dusting
Raspberry jam for the filling
Put the butter and sugar in a mixing bowl and combine until light and fluffy. Add the egg and mix until well incorporated. Add the vanilla extract and mix until well incorporated.
In a separate bowl combine the flour, baking powder, cinnamon, and nutmeg. Whisk until the dry ingredients are evenly distributed.
Add the dry ingredients to the butter mixture slowly to ensure even integration and to prevent clumps.
Divide the dough in half and flatten each half into a disk. Wrap the disks in plastic wrap and place in the refrigerator for at least 1 hour.
Preheat oven to 350 degrees Fahrenheit. Take out one of the dough disks and roll out on a floured surface. Roll dough out to about 1/4 inch thick.
Cut out disks using the 2 1/2 inch diameter cookie cutter.
Cut out the center of half of the disks using the 1 inch diameter cookie cutter.
Place the disks onto cookie sheets and place in the oven.
Bake for 15 to 20 minutes until the edges of the cookies brown.
Remove from the oven and allow to cool.
Once cool separate the hollow disks from the whole ones and dust the hollow disks with powdered sugar.
Take the whole disks and put a generous amount of raspberry jam on each of them (how much is entirely up to you but try to make it so that it is not so much that it will become a mess when people bite into the cookies).
Place the powdered hollow disks on top of the whole ones with the jelly on top and bask in the wonderful glow of the perfect fruity, sweet treat.