Linzer cookies.

I love how this...


becomes something like this...


I am sure there are a lot of great recipes out there, mine came from Country Home magazine Feb. 2008

1 c. butter, softened
1/2 c. sugar
dash salt
2 egg yolks
1 1/2 tsp. lemon juice
1/2 tsp. vanilla
2 c. all-purpose flour
1/2 c. apricot jam, cherry, seedless jam (I also used some blueberry)

In a large bowl beat butter with an electric mixer on med.-high speed for 30 seconds. Add sugar and salt and beat until combined. Add egg yolks, lemon juice, and vanilla. Beat until combined. Add flour and beat until combined. Cover and chill for 2 hours or until easy to handle.


On a lightly floured surface, roll out the dough 1/4 in. thick. Cut with a cookie cutter. With half of the cut-outs, use a smaller sized cookie cutter, or a knife, and cut out the center.
Place 2 in. apart on ungreased cookie sheet. Bake at 350 for 12-15 minutes, remove from the oven before the edges brown. Cool on a cooling rack, powder sugar the top cookie (the ones with the cut-out centers). Add 1 tsp. jam to the center of the bottom cookie. Place together to form sandwich cookies.

You can make the cookie dough ahead and freeze in a freezer for up to 1 month (thaw in refrigerator). Store filled cookies in a storage container at room temperature up to 2 days.