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12 Months of Recipes

February: Cauliflower + Chocolate

Linzer Tart Cookies

Prep Time: 30-40 minutes | Cooking Time: 10 minutes | Ready In: 50 minutes

Linzer Tart Cookies

1 cup butter

1 egg

2-1/2 cups All-Purpose flour

1/2 t grated lemon rind

powdered sugar

2/3 cup sugar

1 t vanilla

1/2 t salt

1/2 cup of raspberry jam

Equipment: bowls, small saucepan, rolling pin, cookie cutter (optional), knives, wax paper, baking sheet


Beat first 4 ingredients until well blended; add in remaining ingredients.


Chill dough for 10 minutes for easier maneuverability.


Roll out with rolling pin and cut into shapes using a knife or cookie cutters.


Bake on parchment or wax paper on cookie sheet at 350-degrees for 8-10 minutes.


Let cool, and enjoy!


A Note from Chef Ann: This recipe is from “The Joy of Cooking.” I have probably made 400 batches of them — all fun and delicious! Be sure to plan ahead so you have plenty of time to spend on letting the dough chill, which makes it easier to roll out the cookies. If you do not want to make the berry filling from scratch, see the following recipe.


Berry filling ingredients:

2 cups of frozen mixed berries

1 T cornstarch mixed into 2 t cold water

2 T honey


Here’s how: In a small saucepan, cook berries and honey until simmering. Add cornstarch and water mixture to thicken. Let cool. Spread on cookies.