Raspberry Filled Cookies That Suck (AKA Linzer Cookies)

They don't suck!

This are my favorite Christmas cookies - they were renamed too many years ago to count by Chris - who was more enamored of peanut butter and chocolate chip cookies than my latest triumph - but I persisted. Even after all these years, none of my children like them - but this fact deters me not in the least! Every Christmas I make them without fail ...
After all, the true meaning of Christmas is Hope.

8 ounces almonds

1/2 cup cornstarch

1.5 cups ( 3 sticks) butter

1.5 cups powdered sugar

2 teaspoons vanilla

0.25 teaspoons salt

1 egg

2.75 cups flour

0.75 cups seedless raspberry jam

Extra powdered sugar for dusting cookies



Grind nuts in coffee grinder or food processor with the cornstarch

In another bowl beat butter and sugar until fluffy

Beat in vanilla, egg, and salt

Gradually mix in nuts and flour

Mix until just blended

Divide the sticky dough into four equal disks ( you can use a bit more flour as you shape these)

Wrap and refrigerate for at least 4 hours

Preheat oven to 325F

Let dough warm while the oven heats if it is too stiff

Roll out on flour covered counter and cut into rounds - use something small - like a deocorative sugar top - to cut out the centers of half the cookies.

Place on a parchment covered sheet and place in the freezer for about 10 minutes. Bake for about 15 minutes (always check a few minutes early) about one inch apart.

When cookies are cool, spread jam on bottom half of cookies and place a cutout top on each one. With a small strainer, sift powdered sugar over the cookies.

These can be frozen, but it's probably best to freeze them plain and defrost assemble them just before serving - because they might get soggy and you'll have to resift more sugar over the top ...

This year (2012) I used almond meal instead of grinding up the almonds myself - it saved time and they turned out just as good!