When I posted about the Bridal Tea last week, several of you asked about the Linzer Cookies that my friend Susie made. She has graciously given me the recipe to share with you. Be prepared to spend several hours on these cookies over two days, but they are definitely worth the time.
They remind me of a cookie my mother used to make. She called them Cocoons, because that's how they were shaped. They had a crisp, buttery taste, and you couldn't eat one without getting powdered sugar all over you.
Susie's Linzer Cookies have a similar texture, but they are sandwiched with raspberry jam for an added flavor. And be prepared to dust the powdered sugar off your boobs.
Susie's Linzer Cookies
3 sticks sweet butter, softened
1 1/2 cups confectioner's sugar
2 cups unbleached all-purpose flour, sifted
1 cup cornstarch
2 cups walnuts or pecans, finely chopped
1/2 cups raspberry preserves, or additional if needed
Extra confectioner's sugar to press cookies
- Cream butter and sugar until light and fluffy. Add egg and mix well.
- Sift together flour and cornstarch; add to creamed mixture and blend well. Mix nuts in thoroughly.
- Gather dough into a ball, wrap in wax paper or saran wrap and chill 4-6 hours or overnight.
- On a floured board or countertop, roll dough to 1/4 inch thickness. Susie notes that this takes a lot of flour.
- Using a small cookie cutter, cut out cookies. Place on ungreased cookie sheet and chill 45 minutes.
- Preheat oven to 325 degrees. Bake cookies 10-15 minutes or until they are evenly and lightly browned. Remove and cool on a rack.
- While cookies are still warm, spread half of the cookies with preserves; top each with one of the remaining cookies.
- Sift confectioner's sugar into a bowl and press the tops and bottoms of the cookies into the sugar to coat. Susie notes that she powders the cookies two or three times as they soak up the sugar.
Makes 4 dozen cookies
Now be sure to visit Designs by Gollum, where you'll find more delicious recipes just in time for the weekend on this Foodie Friday.