Grammy Cheryl's Jam Ring Sandwich Cookies (Linzer Cookies)
Dessert, Family
Ingredients
2 cups butter, softened
1.5 cups granulated sugar
2 teaspoons vanilla extract
4 egg yolks
4 cups all-purpose flour
2.5 cups ground almonds or hazelnuts
About 1 cup seedless red raspberries or strawberry jam/jelly
Powdered sugar
Description
Recipe from Linda Lata, Mike's Godmother.
Ground almonds or hazelnuts add intrigue to these rich Austrian sandwich cookies.
Directions
In a large mixing bowl, beat butter, granulated sugar, and vanilla together until light and fluffy. Beat in egg yolks. Gradually stir in flour, then nuts (dough will be crumbly). Knead dough in bowl for 30 seconds; form into a ball. Cover and refrigerate 1 hour.
Preheat oven to 325ºF. Grease 4 large baking sheets. On a floured surface, roll out dough to 3/16-inch thickness. Using a 2-inch cutter, cut dough into as many circles as you can. Form leftover scraps into a ball; reroll and cut. Use a 1/2 inch cookie cutter (or the cap from a small bottle of flavoring extract) to cut out the center of half the dough circles. Form leftover dough into ball; reroll and cut. Arrange circles and rings, 1 inch apart, on prepared baking sheets.
Bake 12 to 18 minutes, or until golden brown. Carefully transfer cookies to racks to cool. Stir jam or jelly until smooth. Spread top of each solid cookie circle with a thin layer of jam. GENEROUSLY sift powdered sugar over tops of cookie rings. Place a sugared ring cookie on each jam-covered round, lightly pressing the two cookies together to make a sandwich. Handle cookie rings carefully, as they are very delicate. Spoon a dab of jam into the opening of each cookie. Store in a an airtight container at room temperature.