Page 113 - FLIPBOOK NEW

LINZETARTS

Ingredients
1/2 cup butter 2 cups flour
1 cup sugar 1 ½ teaspoon baking powder
1 egg 1/2 teaspoon salt
1 tablespoon milk 1 teaspoon vanilla
raspberry jam

Instructions
Cream butter and sugar then add eggs, milk and vanilla. Combine with dry ingredients.
Refrigerate for at least an hour. Use the round cookie cutter that has the removable
small circle that us inside. Place round cookie on greased cookie pan. Put on raspberry
jam and then put round cookie dough that has the small circle center out on top of the
raspberry jam. Press edges together. Bake at 375 degrees for 8-10 minutes. Before the
cookies cool, put confectionery sugar all over the cookie. For best results put on
immediately after removing from the cookie pan.

This recipe was given to me by my maid of honor from my wedding. Her mother made
these cookies for my bridal shower.

SPLIT SECOND COOKIES

Ingredients
3/4 cups soften butter 2/3 cups sugar
1 egg 1 teaspoon vanilla
2 cups flour 1/2 teaspoon baking powder
1/2 teaspoon salt 1/2 cup raspberry jam

Instructions
Cream butter and sugar. Add egg and vanilla and stir. Combine dry ingredients and
mix with butter mixture. Divide dough into 4 equal portions and make into log. Press
down center and add jam. Bake at 350 degrees for 15 minutes and cool for 2 minutes.
Then slice diagonally and continue to cool. Makes 5 dozen.

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