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Linzer Tarts Recipe

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This recipe for Linzer Tarts is from The McKenny Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 C unsifted flour
1 C shortening
4 sticks margarine
6 egg yolks
1 tsp vanilla
½ tsp salt
1½ C sugar
½ C white wine
raspberry jam
Directions:
Directions:
Combine shortening, margarine, egg yolks, vanilla, sugar and white wine; mix well. Add flour and salt. Mixture makes a soft dough. Do not chill dough. Roll out to a ¼" thickness. Cut with floured biscuit cutter. Place rounds on ungreased cookie sheet. On every other round, cut out a small circle in the middle (using a doughnut hole cutter) or a tiny heart. Bake at 350º for 12 minutes. Let cool. To assemble, place solid round on counter top. Top with about 1 tsp raspberry jam, cover with cut0out top cookie. Sprinkle with powdered sugar.
Number Of Servings:
Number Of Servings:
50 cookies
Personal Notes:
Personal Notes:
I included this recipe as it is vastly different, and more like original from 100's of years ago.

Another version-
Way back in 1653, this recipe (originally a tart) was discovered in the cookery manuscript of Countess Anna Margarita Sagramosa In Austria. The tart was baked like a pie with a delicious buttery almond crust, filled with black currant preserves and topped with a latticework crust.

 

 

 

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