Mini Linzer Cookies

A sweet treat for your valentine ... xoxo

                                                           Mini Linzer Cookies
                                                                  courtesy of   
                                               The Barefoot Contessa Cookbook
                                                                   Ina Garten

Ingredients
3/4 pound unsalted butter at room
   temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

In a bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4 inch shapes with a plain or fluted cutter. With 1/2 of the shapes, cut a hole in the middle of each with a heart or spade. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown.
Allow to cool at room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cutout cookies with confectioners' sugar and press the flat sides together,  with the raspberry preserves in the middle and the confectioners' sugar on top.

follow Anne on Instagram and twitter @AnneFretz