This is our friend Michelle’s version of the classic Linzer biscuit, also called the stained-glass cookie. These cookies are lovely with a glaze of bittersweet chocolate drizzled over (as pictured) or on the bottom of the cookie.
Biscuit
| 1 c | butter |
| ¾ c | icing sugar |
| 1 t | vanilla or 1 pkg vanilla sugar |
| 1 | egg lightly beaten (with fork) |
| 2½ c | flour |
Cream the butter, then beat in the icing sugar and vanilla until light and fluffy. Gradually beat in egg; stir in flour, kneading with fingers to form soft dough. Form into a ball, wrap and chill for 30 minutes.
Preheat oven to 350. Between 2 sheets of waxed paper, roll out the dough to a thickness of about a ¼ inch. With fluted 1½ (4 cm) cutter, cut into rounds. In half the cookies, cut out a shape in the center (to allow the filling to show through). Arrange on ungreased baking sheets and bake for 8-10 minutes.
Filling
| ½ c | icing sugar |
| 2 T | water |
| 1 c | ground walnuts |
| 2 T | rum |
| 1 t | vanilla |
| ½ c | seedless raspberry jam |
Mix all the ingredients well. Add a scant ½ tsp of filling to half the cookies and top with another biscuit.
Makes about 24 cookies.