Linzer Cookie: Nana's Cookery Tips & Tricks

INGREDIENTS AND DIRECTIONS 350 DEG. MAKES ABOUT 3 DOZ. SANDWICH COOKIES

3/4 POUND(3 STICKS) UNSALTED (SWEET) BUTTER AT ROOM TEMPERATURE
1 CUP SUGAR
1 TSP. VANILLA
3 1/2 CUPS FLOUR
1/4 TSP. SALT
RASPBERRY JAM

PREHEAT OVEN TO 350
IN LARGE MIXING BOWL,COMBINE BUTTER AND SUGAR WITH PADDLE BEATER
ADD VANILLA
IN A MEDIUM BOWL STIR FLOUR AND SALT TOGETHER
ADD THE DRY INGREDIENTS TO THE BUTTER SUGAR MIXTURE AND MIX AT LOW SPEED UNTIL DOUGH COMES TOGETHER.
FORM INTO A FLAT DISC,WRAP IN PLASTIC AND CHILL 30 MINUTES.
ROLL THE DOUGH OUT 1/4 INCH THICK AND CUT WITH DECORATIVE CUTTER .CUT A HOLE IN CENTER OF HALF THE COOKIES.
PUT ALL THE COOKIES ON PARCHMENT PAPERED(OR UNGREASED) COOKIE SHEET AND CHILL FOR 15 MINUTES.
BAKE THE COOKIES UNTIL THEY BEGIN TO BROWN ,ABOUT 20-25 MINUTES.
COOL TO ROOM TEMP
SPRINKLE THE TOP OF THE COOKIES WITH THE HOLES IN THEM WITH 10X SUGAR.
TURN THE PLAIN COOKIES OVER SO FLAT SIDE IS UP AND PUT RASPBERRY JAM-ABOUT 1/2 TSP. IN THE MIDDLE.YOU WANT ENOUGH JAM TO TASTE AND KEEP THE COOKIES TOGETHER BUT YOU DON'T WANT THE JAM TO SEEP OUT ON THE OUTSIDE EDGES. PUT THE 10X COVERED COOKIE ON TOP MAKING A SANDWICH PLEASE FORGIVE MY VIDEO NONSENSE TALKING ABOUT MIXING FLOUR AND SUGAR WHEN I WAS MIXING BUTTER AND SUGAR . I MUST BE SUFFERING FROM BAKER BURNOUT.!! OR OLD AGE!

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Please watch: "Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks"
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