| Linzer Bars | Cakes & Cookies |
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Dough
1/2 cup softened sweet butter 1/2 cup firmly packed brown sugar 1/4 cup granulated sugar 2/3 cup blanched almonds, toasted lightly and ground 1 large egg, beaten lightly 1 1/2 cup all-purpose flour |
3/4 tsp. double acting baking powder
1/2 tsp. cinnamon 1/4 tsp. salt Filling 3/4 cup raspberry jam or jelly 1 tsp. grated lemon rind Edna's Recipe |
8" square pan, buttered?
In a large bowl cream together butter, brown sugar, white sugar until the mix is light and fluffy. Stir in almonds and egg. Sift together the flour, baking powder, cinnamon and salt. Stir the flour mix into the almond mix. Combine well.
Press 2/3 of the dough into the pan. Roll out the remaining dough 1/8" thick between sheets of wax paper and chill for 15 min. or until firm.
In a small bowl combine jam and rind.
Spread the filling over dough in pan. Peel off the top sheet of wax paper from the chilled dough, cut the dough into
1/2" strips and arrange slices in a lattice pattern over the jam. Heat oven to 375 F.
Bake in mid oven 30 min. or until golden brown. Sift icing sugar evenly over top . Cool. Cut into squares.
Better made ahead. Apricot jam may be substituted.