Meals shared with family at Christmas creates timeless memories and certain dishes are associated with them.....this recipe brings to mind my sister-in-law, Susan's Linzer Tarts... we all looked forward to her arriving at holiday parties with a decorative Christmas dish covered with her signature cookie!
Makes 24 cookies
2¾ C all purpose flour
½ tsp baking powder
1 C butter, softened
1 C sugar
3 ounces block cream cheese, softened
½ C ground walnuts
1 jar (10 ounces) good quality seedless raspberry jam*
Sift the flour and baking powder together into a small bowl.
Beat the softened butter, sugar, egg, and cream cheese together in large bowl until light and fluffy. Add to the flour mixture. Blend thoroughly, and stir in nuts. Pat into a disk and place in lightly floured wax paper. Refrigerate at least 8 hours.
Preheat an oven to 350˚F. Roll out the dough until it is 1⁄8-inch thick, cut with cookie cutters, and place on an un-greased cookie sheet. Bake for 15 minutes. Cool thoroughly. Store the unfilled cookies for up
to 1 week in an air-tight container.
Do not fill the cookies until ready to serve. When serving, place 1 teaspoon of preserves on the bottom cookie, and press the top cookie over it. Sprinkle with confectioner’s sugar. * as an alternative to the jam you can use Nutella® if you decide to use this option than I suggest using hazelnuts in place of the walnuts.
Happy Holidays one and all! Best Wishes, Mary Elizabeth
This and other holiday recipes can be found in Country Comfort: Holiday Cookbook