Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 98

RASPBERRY-APRICOT

LINZER COOKIES

MAKES 16 TO 24 SANDWICH COOKIES

Packed with jam and dusted with confectioners’ sugar, these

impressive-looking cookies are just as delicious as they are beautiful.

3¼ cups all-purpose flour
2⁄3 cup granulated sugar
1⁄8 teaspoon kosher salt
½ cup plus 6 tablespoons cold
unsalted butter, cubed

1. In a large bowl, whisk together flour, granulated
   sugar, and salt. With a mixer at low speed, add cold
   butter, beating until mixture is crumbly. Beat in egg,
   egg yolk, lemon extract, and lemon zest. Increase
   mixer speed to medium-low, and beat until a dough
   starts to form. Shape dough into a disk and wrap in
   plastic wrap. Refrigerate for 1 hour.


2. Preheat oven to 350°. Line 2 rimmed baking sheets
   with parchment paper.
   3. On a heavily floured surface, roll dough to ¼-inch
   thickness. Using a 2-inch or 3-inch star-shaped cutter,
   cut dough, and place on prepared pans. Using a smaller
   star-shaped cutter, cut centers from half of cookies.
   4. Bake for 10 minutes. Let cool completely on
   a wire rack.
   5. In a small bowl, combine raspberry jam and
   apricot preserves. Spread about ½ teaspoon filling
   onto flat side of all solid cookies. Place cookies with
   cutouts, flat side down, on top of filling. Dust with
   confectioners’ sugar.

1 large egg

1 egg yolk

1 teaspoon lemon extract

½ teaspoon lemon zest

2 tablespoons seedless

raspberry jam

2 tablespoons apricot

preserves

¼ cup confectioners’ sugar