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Mrs. Fields Linzer Cookies

Mrs. Fields Linzer Cookies

Categories: Cookies
Yield: 24 servings

Cookies

1 1/2 cups Flour
1/2 cup Ground almonds
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
3/4 cup Butter; softened
3/4 cup Sugar
2 Egg yolks
1 teaspoon Vanilla
1 teaspoon Almond extract

Filling:

1/2 cup Raspberry jam
1 teaspoon Grated lemon peel

Topping

1/4 cups Confectioners’ sugar
1/2 cup Sliced almonds (2 oz)

Preheat oven to 300°F. In medium bowl… combine flour, almonds, baking powder, salt, and cinnamon with wire whisk. In large bowl with an electric mixer, cream butter and sugar. Add egg yolks, vanilla, and the almond extracts. Beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Roll dough into 1 1/2-inch balls. Place 2 inches apart on ungreased baking sheet. With index finger, press an indentation in center of each ball to hold the filling. Bake 22-24 minutes, or until just golden brown on bottom. Transfer cookies to a cool, flat surface. In a small bowl, combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled cookie. If you wish to add an extra decorative touch… sift confectioners’ sugar over cookies, and place sliced almonds in the jam filling.

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