Linzer Tart Cookies

I made these cookies especially for my Mom who is up  from Georgia for Easter. In our travels we have stopped at many bakeries in a quest for a linzer tart that was just the right size and just the right taste. After several failed attempts,to big ,not tasty enough I decided to make her linzer tarts. It was just easier. I usually only make these cookies at Christmas but have recently purchased tart cookie cutters with different seasonal designs so I figured why not. When I make these cookies I always make the cookie tops and bottoms then store them for a few days in a sealed container. I put the jam in a few hours before serving.

Linzer Tart Cookies

For cookies:

1/2 lbs. Unsalted butter(2 sticks) Unsalted butter room temperature
3 egg yolks
1/2 cup sugar
2 tsp. vanilla
3 cups flour

For Filling:
Jam of your choice
powdered sugar for dusting on top.

In a large bowl or stand mixer add butter,egg yolks and sugar. Mix together till light and fluffy.

Add vanilla and flour. Mix well. Remove from bowl and gather together into a ball.

Divide dough in half. Roll out each section to 1/4 inch thickness. Cut out tops and bottoms.

Place on Ungreased cookie sheets. Bake at 325 for 10-12 minutes.

Cool and place in airtight containers till ready to put together. When ready to put together spread jam of your choice on bottoms. Place tops on. Put powdered sugar in a small strainer and sprinkle over the tops of cookies.

***Important notes: make sure you use only unsalted butter,do not double recipe and do not chill dough!