The ultimate Christmas cookie. Leave some huge Linzer Tarts for Santa!
Linzer tarts are so traditional around the holidays! They’ve always been a part of my holiday baking.
These are quick and easy…very few ingredients. Mix, chill and roll and that’s it! It’s just a basic shortbread butter
I used regular seeded raspberry jam, but seedless works too.
What I did here to make them just a little bit more special was to drizzle some melted dark chocolate over the top. Nothing really beats a raspberry and chocolate combo. By all means leave off the drizzle if it’s too much of a good thing for you. And of course, they can be filled with ANY flavor jam you like.
Make sure to leave one for Santa! Yes, only one because they are huge. I used a 3-4 inch cutter, but you can make ’em smaller too.
- 1 cup very soft unsalted butter*
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp almond extract
- 2 1/4 cups flour
- 1/2 cup raspberry preserves
- 1/2 cup high-quality chocolate chips
- 1 tsp butter
- powdered sugar
- *You may substitute regular salted butter in a pinch but do NOT substitute margarine or butter-flavored Crisco.
- Beat butter and sugar until light and fluffy. Add egg and almond extract. Beat well.
- Add the flour and beat at low speed until a dough forms.
- Form dough into a ball and place in a plastic bag. Refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Roll out dough to 1/8-inch thickness. Cut circles with a 3-inch diameter cookie cutter (I used a glass). Cut smaller holes in the center of HALF the cookies (I used a large bottle cap from a 3-litre soda bottle).
- Alternatively, you can use a linzer tart cutter--it will make smaller cookies though.
- Place on ungreased cookie sheet and bake for 7-10 minutes or until cookies are "set" and just are beginning to get light golden brown around the edges.
- Cool for 1 minute on the sheet and then remove to a rack to cool completely.
- When cookies are completely cool, spread about 1 tbs of the raspberry preserves on the circles without the additional holes--and spread the jam on the side that was sitting on the cookie sheet because that is completely flat.
- Top with a cookie with the hole in the center, again placing the side that was on the cookie sheet on the jam, forming a sandwich.
- Melt chocolate chips and butter in a microwave. Microwave in 30-second intervals and stir. It will probably need about 1 minute total to melt. Stir until there are no lumps. Drizzle over the cookies.
- Dust with powdered (confectioner's) sugar.
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