Linzer Cookies

This post really should read "Better Late Than Never" I know, I know, its January 3rd and these are Christmas cookies.   But  there is always a lot going on before Christmas.  This year was no exception, along with my laptop breaking and a power outage caused by an ice storm.

Pretty... but caused a bit of mayhem

 But I actually did get these finished before the 25th.
These are the quintessential Christmas cookie. If I could only make one type, these would be it. I'm not going to lie. They are not a last minute quickie. But ... so good.

 After mixing the dough, let it rest for 15 minutes,cut off a small piece, and roll it out thin.

 I like this bell shape. And yes that's a thimble I used to cut a hole.

 You can use cookie cutters that have the hole already there for you. Make sure you make enough of both cookies with and without holes.

Here is the rum I use for these cookies and my rumballs.

That's 80 % folks not 80 proof. They don't sell this percentage here. This baby is from Austria.
They do however sell a lower percentage rum at the LCBO with the same name and the same flavour. The flavour is really what you want. It's fantastic in Black Forest cake and rumballs.

Here is the recipe:

Linzer Cookie

Cookie

300 grams butter (unsalted)

250 grams sugar

3     eggs

650 grams flour

1 package baking powder (2 tsps)

2 packages vanilla sugar (4 tsps or 20 grams)

Filling

1 cup of strawberry or raspberry jam

1/4 cup rum or to taste

Powdered sugar for sprinkling on top

In a bowl or on the counter, mix flour and baking powder. Work in the butter, and both sugars. Then add eggs and knead until you get a smooth dough that doesn't stick to the counter. If a bit dry, add a few tablespoons of milk or cream. Let sit on the counter covered with a bowl or plastic wrap for 15 minutes or longer. 

Roll out the dough very thin ( a few millimetres)and cut out your shapes. Bake at 350 degrees for about 8 minutes or until the edges are turning golden.

After cooling, mix the jam and rum together and put a small amount on top of the cookies without holes. Top with the matching cookie and sprinkle with icing sugar.