There are some desserts that are classic for a reason, and the mini-Linzer Tart is one of them. These sweet and tart beauties are one of the reasons why we love baking. And while they are certainly beautiful, they are not complicated to make. We hope you enjoy this delectable recipe.
1 cup Unsalted margarine
1 cup Sugar
2 Egg yolks
2 tbsp Lemon Zest
1 and 1/3 cup plus 1 tbsp All-purpose flour
3/4 cup Hazelnut flour (finely ground hazelnuts)
1 tsp Baking powder
2 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/4 tsp Nutmeg, ground
1/4 tsp Salt
3/4 cup Raspberry or apricot preserves
1/2 cup powdered sugar
Cream the margarine and sugar until light and fluffy. Add the egg yolks and lemon zest and mix until combined. In a separate bowl, combine the remaining ingredients except for the raspberry preserves and powdered sugar. Add the dry ingredients all at once to the wet mixture and mix until just combined; do not overmix. Wrap cookie dough in plastic and refrigerator until very firm (at least 4 hours or even overnight).
Divide the dough in half, knead briefly on a floured board, and roll both dough pieces out to the thickness of 1/3 inch. Using a cookie cutter, shape one set of dough into rounds and flatten them with the palm of your hand. Shape the second set of dough to the same size, but add an additional round hollow in the center of the dough piece, so that the preserves can peek through.
Chill dough again for approximately 10-30 minutes. Dab the dough rounds with a small amount of preserves, and cover lightly with the second dough piece.
Bake at 350 degrees for 12-18 minutes or until just crisp and lightly browned. For a softer cookie, bake for a shorter period of time and do not allow cookie to brown.
After baking, dust cookies lightly with powdered sugar. Add a dab more preserves to the middle of the cookie, if desired.
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