Lemon Linzer Christmas Cookies
Contributed by Diane S.
Source: McCall's magazine Dec 1991
1 Basic Christmas Cookie Recipe Mix (below)
1 lg egg
1 tsp grated lemon zest (colored part of peel)
1 tsp fresh lemon juice
1/2 c seedless raspberry jam
Confectioners' sugar for dusting
Preheat oven to 350F. Lightly grease two baking sheets.
In large bowl of electric mixer, combine cookie mix, egg, lemon zest and
lemon juice. At low speed, beat until mixture forms a dough. Divide dough
in half. Working one half at a time, on lightly floured surface, with
lightly floured rolling pin, roll out dough 1/8" thick; cut out with 3"
round cookie cutter, cut out centers of half of the cookies. If desired,
re-roll dough centers for additional cookies. Transfer dough rounds and
rings to prepared baking sheets. Bake 8 min or until cookies are golden;
transfer to wire rack to cool completely. With 1 tsp jam each, cover flat
sides of rounds. Place a cookie ring, flat side down, on top of each
filling-topped round. Dust tops of cookies with confectioners' sugar.
Makes 2 dozen cookies.
Basic Christmas Cookie Recipe Mix
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 t Salt
1/2 c Butter -- softened
In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture
will keep for up to 8 weeks). Bring to room temperature before using.
Recipe can be doubled or tripled.
September 98 Recipes