授权原创博客：【雪花坊】美食收集作坊

原料：

1杯 黄油，放到室温

1.5杯 白糖

1小勺 香草精华

2杯 过筛低筋面粉

1/2杯 糖粉

1罐 覆盆子果酱(也可以用杏脯酱等)

做法：

1、混合黄油、香草精华、糖。分两次拌入面粉。冷藏面团2小时以上。

2、将一半面团擀成半厘米厚，再冷藏半小时。取出，用圆形带齿边的饼干模型切割成圆饼。烤箱预热至175°C后，烤12分钟。取出凉透。

3、将另一半面团也擀成半厘米厚，再冷藏半小时。取出，用圆形带齿边的饼干模型切割成圆饼。并在中间用小的饼干模切割出小的图形。烤箱预热至175°C后，烤12分钟。取出凉透。

4、在烤好的3上撒上糖粉。

5、在烤好的2上，每个放上2小勺果酱。

6、将上下饼干合起来，成为夹心饼。

Linzer Cookies

INGREDIENTS:

1 cup butter

1 1/2 cup sugar

1 tsp vanilla extract

2 cups sifted cake flour

1/2 cup powdered sugar
1 jar Raspberry or Apricot Jam

DIRECTIONS:

1. Mix butter, vanilla extract and sugar. Stir in 1 cup of flour at a time, mixing well. Chill dough at least 2 hours.

2. Roll out half of dough on cookie sheet to 5cm thick and chill 30 more minutes. Cut with Linzer Cutter without insert, remove excess dough and bake at 350°F (175°C) for 12 minutes.

3. Roll out other half of dough on a second cookie sheet and chill for 30 minutes. Cut with Linzer Cutter with your choice of inserts in place. Remove excess cookie dough and bake at 350°F (175°C) for 12 minutes. Cool completely.

4. Dust tops with powdered sugar.

5. Spread about 2 tsp jam on each cookie bottom.

6. Place tops over bottoms to create the sandwich effect.