Recipe: Yuletide Linzer Bars

This was the third and last cookie I made for the holidays. I didn't go too overboard since my mom was making some as well.

I liked these. They were a favorite amongst the family as well. They are good with a hot cup of coffee or tea. The crust is like a crumble, with a light cinnamon flavor and ground almonds. The raspberry preserves in the middle at a delicious tartness to it that allows the cookie bar to not be too overbearingly sweet. I thought the raspberry was a great touch (as opposed to cherry or any other flavor).

Taste grade: A

Baking these were quite fun, in my opinion. The hardest part was crushing the almonds and putting the dough on top of the preserves. I noticed that there is just enough dough to make the bars. No waste, which we all know I love. In fact, the top will have holes in it and won't quite cover the preserves in parts, which is perfectly fine. After they come out of the oven, they are easy- one and done. Sprinkle some powdered sugar on top and your finished! Over all, I think this was the most put together and best recipe out of the three that I did.

Cook grade: A+

Here is the recipe:

Yuletide Linzer Bars (from Santa's Favorite Cookies: Sweet Treats for the Christmas Season, 1999)

1 1/3 cups butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon grated lemon peel
2 1/2 cups all purpose flour
1 1/2 cups whole almonds, ground
1 teaspoon ground cinnamon
3/4 cup raspberry preserves
Powdered sugar

Preheat oven to 350. Grease 13 x 9 inch baking pan.

Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg and lemon peel until blended. Mix in flour, almonds, and cinnamon until well blended.

Press 2 cups dough into bottom of prepared pan. Spread preserves over crust. Press remaining dough, a small amount at a time, evenly over preserves.

Bake 35 to 40 minutes until golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar; cut into bars.