If I had to pick a favorite cookie this would probably be it. I've have gotten big Linzer Tart Cookies from different bakeries through the years and loved them all. I have always wanted to try and make these at home and decided to do it at Christmas time after I bought mini Christmas tree and angel cookie cutters. The raspberry jam with the sweet sugar cookie and powdered sugar topping is just perfect.
2 sticks unsalted butter, softened
2 cups sugar
2 large egg
3 tsp vanilla extract
4 cups flour plus more for work surface
1/2 tsp salt
confectioners sugar for dusting
3/4 cup raspberry preserves
Cream butter and sugar together in bowl of an electric mixer on low speed. Mix thoroughly. Scrape down the sides of the bowl and mix again for a few more seconds.
Add eggs slowly and mix. Scrape down the bowl again and mix again. Add vanilla and mix briefly. Stir your dry ingredients together. Add all of the flour mixture to the bowl. Mix on low for a few seconds. Stir on medium until everything is incorporated.
Roll out the dough between two pieces of parchment paper. Place on a baking sheet and cool in the refrigerator for a minimum of 1 hour.
Roll out the dough further and cut out the cookie shapes. Make sure to do an even number for pairing later. Cut out shapes on 1/2 of the shapes for the cookie tops.
Place on parchment paper lined baking sheet. Re roll scraps and repeat until most of the dough is used.
Chill cookie sheets again for at least 15 minutes. Then place in a preheated oven set to 350 degrees. Bake cookies for 8-12 minutes or until the edges become slightly golden brown. The baking time will depend on the size of the cookie.
Let cookies cool to room temperature and apply jam to the bottom cookie with a knife. Put the top of the cookie on and once all of the cookies are put together, dust thoroughly with powdered sugar.