Linzer cookies are characterized by the combination of almond dough with jam. They come in all different shapes, and we like them all, but we're particularly fond of these bars because they have all the appeal of the cookies with the ease of a tart. Simply pat the dough into the pan, spread with jelly, top with lattice, and cut into squares after baking. Line the pan with parchment or wax paper and bake for 20 to 30 minutes.
Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. Learn how to roll out thin cookie dough—with no mess and no extra flour.In a large bowl cream together 1 stick (1/2 cup) butter, softened, 1/2 cup firmly packed light brown sugar, and 1/4 cup white sugar until the mixture is light and fluffy and stir in 2/3 cup almonds, lightly toasted and ground, and 1 egg, lightly beaten. Into a bowl sift together 1 1/2 cups flour, 3/4 teaspoon double-acting baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt, stir the mixture into the almond mixture, and combine the dough well. Press two thirds of the dough into an 8-inch-square baking pan and with a spatula spread 3/4 cup raspberry jam combined with 1 teaspoon grated lemon rind over it. Roll out the remaining dough 1/8 inch thick between sheets of wax paper and chill it for 15 minutes, or until it is firm. Peel off the top sheet of paper, cut the dough into 1/2-inch strips, and arrange the strips in a lattice pattern over the jam. Bake the dessert in a preheated moderately hot oven (375° F.) for 30 minutes, or until it is golden brown. Sift confectioners’ sugar evenly over the top of the dessert, let the dessert cool, and with a serrated knife cut it into 2- by 1-inch bars. Makes 32 cookies.
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