Directions . In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in extract; gradually add flour until dough forms a ball.

Linzers, the jam-stuffed sandwich cookies. To turn the shortbread into linzer cookies, she cuts out circles and sandwiches them with some of the rings, spreading jam (raspberry is her favorite) in ...

Shortbread base. 3/4 cup plus 2 tablespoons all-purpose flour, spoon and level ; 1/4 cup plus 2 teaspoons confectioners’ sugar; A pinch salt; 6 tablespoons unsalted butter ...

Make in an 8×8 inch square shiny metal baking pan.Recipe works at any elevation.Be sure to use a thick jam. The chocolate layer is optional but adds wonderful richness.

Filled with your pick of raspberry or apricot jam (you can’t go wrong with Bonne Maman), this intermediate recipe makes 32 cookies. Get the recipe from Maura McEvoy/Clarkson Potter/Publishers ...

Ingredients. 110g unsalted butter, at room temperature. 50g caster sugar. zest of 1 lemon. scraped seeds from ½ vanilla pod or ½ tsp vanilla paste. ¼ tsp flaky sea salt ...

Linzer cookies are great made with jam, but they're also tasty with Nutella or lemon curd spread between the cookies. • Don't forget the scraps. Ina also has a plan for the dough scraps.