Preheat oven to maybe 350°. Whip up the butter then blend in sugar.
Then add the eggs and slowly add the flour. Place large heaping tablespoons of mixture
evenly spaced onto cookie sheets. Next, take a flat spatula and cover the bottom in flour. Use this
to flatten the cookie blobs into approximately 3" wide disks. Bake about 10 minutes until edges turn golden brown.
Now, using a small cookie cutter or (as we minimum wage, white trash types use) a cola bottle cap, cut
out a small hole in the top of half of the cookies. Now place all the cookies on cooling racks
and let them cool. Bake. Bake. Bake. Now spread the preserves onto the whole cookies, and sandwich
with the cut cookies. Voila, linzer tarts.
- 1 lb. butter, softened
- 2 cups sugar
- 3 eggs
- 4 cups sifted flour
- 2-3 jars raspberry preserves
If Santa deems me to have been nice this year, I'll put up some digital photos of how these should and
History of the Linzer tart
The linzer tart is actually a christmas cookie. It is fabled that the lesser known fourth wise man (Phil of Nazareth)
brought these tasty treats to the big event. His recipe was copyrighted by Betty Crocker in 1923 and
the book of Phil has been absent from the bible ever since. The recipe lives on, however, on my rebel web page.