A cute holiday dessert recipe is Ina Garten's Mini Linzer Cookies with their characteristic heart-shaped hole. These cookies are made by first combining butter, sugar and vanilla, adding a sifted flour and salt mixture then wrapping and refrigerating for half an hour. The dough is then rolled and cut into rounds, half of which are cut with the heart shape, chilled again, then baked and pressed together in sandwiches with raspberry preserve.
Mini Linzer Cookies
This recipe yields 36 cookies.
Prep time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes
- 3/4 pound unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup raspberry preserves
- Confectioners' sugar, for dusting
- Make dough
- Cut cookies
- Bake and assemble
Combine the butter and sugar in a bowl, then add the vanilla extract. Sift the flour and salt into a separate bowl, then mix with the butter and sugar until combined. On a floured surface, shape into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
Remove the dough from the refrigerator and roll out to a thickness of 1/4 inch. Using a cookie cutter, cut two rounds with the diameter of 3/4 inches. Cut a heart shape through the center of half of the total number of rounds. Return to refrigerator on a baking sheet for 15 minutes.
Bake for between 20 and 25 minutes, or until beginning to brown at the edges, in an oven heated to 350 F. Allow to cool. Spread each cookie without a hole with raspberry preserves. Dust the cookies with the heart-shaped holes with confectioners' sugar. Press the two together in sandwiched pairs.