Linzer Cookie Tarts
Recipe from Midwest Living



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Yield: 45 sandwich cookies
Prep Time: 1 hr
Related Categories: Christmas, Cookies, Desserts
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Ingredients
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    1/2  cup 
    slivered almonds, toasted
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    2   tablespoons 
    granulated sugar
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    2 1/4  cups 
    all-purpose flour
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    1/4  cup 
    cornstarch
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    1/2  teaspoon 
    salt
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    3/4  cup 
    unsalted butter, softened
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    2/3  cup 
    granulated sugar
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    2   
    egg yolks
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    1 1/2  teaspoons 
    vanilla
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    3/4  cup 
    raspberry or apricot preserves
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    Sifted powdered sugar

Directions
1.
In a blender or food processor, combine almonds and the 2 tablespoons sugar. Cover and blend or process till nuts are ground. Transfer nut mixture to a medium bowl. Stir in flour, cornstarch and salt. Set aside.
For dough:

1.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup granulated sugar. Beat about 3 minutes or till very light and fluffy, scraping sides of bowl occasionally. Beat in egg yolks and vanilla till combined. Beat in as much of the flour-nut mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour-nut mixture.
2.
Form dough into a ball (dough may seem crumbly, but will come together when worked with hands). On a lightly floured surface, roll half the dough at a time till 1/8 inch thick. Using a 2-inch cookie cutter with scalloped edges, cut dough in shapes. (If you like, using 1-inch cutters, cut small shapes from the centers of half of the cookies; these will be cookie tops when assembled). Reroll scraps. Place 1 inch apart on ungreased cookie sheets.
3.
Bake in a 375 degree F oven for 7 to 9 minutes or till edges are very lightly browned. Transfer cookies to a wire rack; cool. Makes about 45 sandwich cookies.
4.
To assemble, spread a scant 1 teaspoon preserves on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. Just before serving, generously sift powdered sugar on top.
Nutrition information
Per Serving: cal. (kcal) 93, Fat, total (g) 4, chol. (mg) 18, sat. fat (g) 2, carb. (g) 13, pro. (g) 1, vit. A (IU) 146, vit. C (mg) 1, sodium (mg) 29, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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