Helping Hands

It's has been a three year tradition…and counting, that we make our ultra buttery Mini Linzer Cookies. Mr. G and I whip up a batch every year on the day before Christmas Eve for our family and friends. This year one of my besties, Edith came to learn how to make some for her family. Since they are so popular with the sugaraholics I want to share them with everyone else. Now you can make your family a batch of these scrumptious sweets.

We use the Food Network's Eli Zabar's variation recipe.

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
Confectioner's 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 rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

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

Here is how we make ours.

And these babies are the final products. Thanks for all your help Edith and Mr. G:)