Linzer Tarts

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

1 egg

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

Chocolate Chip Cookies ~ my favorite!

When it comes to desserts, I am always on the quest to find  the best recipe for the traditional classics. I have tried multiple chocolate chip cookie recipes over the years, but this one has now become my favorite. Picnics are a perfect time to serve them, since they are easy to pack and are enjoyed by all ages!

Makes 2 dozen

1 cup butter, softened

1 cup sugar

½  cup brown sugar

2 large eggs, at room temp.

2 tsp vanilla extract

2 cup flour

1 tsp baking soda

1½ tsp sea salt

2 cup semisweet chocolate chips

1 cup broken walnuts (optional)

Preheat an oven to 350°F. Beat the first 5 ingredients until light and fluffy (approximately 3 minutes on high). 

Sift together flour, baking soda, and salt. Blend the flour mixture into the sugar mixture.

Gently stir in chips and chopped nuts (if using) with a wooden spoon. Drop cookies by the scoopful approx. 3 inches apart on a cookie sheet covered with parchment paper. Bake for about 8-10 minutes. When slightly cooled, use a spatula, take the cookies off the cookie sheet, and cool on wire racks.

Chef’s Tip: If you prefer a crisper cookie, refrigerate the dough for 1 hour before baking, and always try to use a good-quality pure vanilla extract and chocolate.

Recipe can be found in  Country Comfort: Summer Favorites