Serves: 5
Total Calories: 805
Yield: 2 - 3 dozen
In a large bowl, cream butter, sugar and egg yolks. Sift flour and baking powder together; blend into butter mixture along with vanilla. Divide dough into 4 pieces. Roll 1/4 of dough at a time into 1/4-inch thickness on a floured board. Cut into rounds using a 2-inch biscuit cutter. Use a thimble to cut holes in center of 1/2 of the cookies. Combine holes into remaining dough; roll and cut as before. Bake on an ungreased cookie sheet at 350° for 8 - 9 minutes or until lightly brown. Brush top half of cookies (ones with holes) with egg white; then dip into nuts. Spread raspberry preserves on bottom half of cookies. Put top in place, making a sandwich.
Note:
The same dough makes wonderful cut-out cookies for children. Decorate as desired.
This Linzer Tarts recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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