Aunt Jan’s Raspberry Linzer tart cookies.

Not too sweet - use a great raspberry preserve!

Makes about 2 dozen cookies - can be doubled.

Directions:

Preheat oven to 375F.

In a large bowl, with an electric mixer at medium speed, cream butter and sugar until light and fluffy. beat in egg yolks and vanilla. With mixer at low speed, beat in flour and salt until well blended. On lightly floured cookie sheets roll out dough 1/4” thick. With lightly floured 2” round scalloped cookie cutter, cut dough. Make a hole in the center of half of the round cookies. Place cooked on un-greased cookie sheets 1” apart and bake for 8-10 minutes or until golden on edges. Cool completely on wire racks.

Once cool, sandwich together with desired preserves or jam. Sprinkle with powdered sugar.

Ingredients:

• 3/4 + 1/3 cup unsalted butter, softened

• 3/4 cup sugar

• 2 egg yolks

• 1 1/2 tsp. vanilla extract

• 3 cups AP flour

• 3/4 tsp. salt

• Raspberry preserves

• Powdered sugar