Spring Cookies!

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It is April, right?  Someone in the weatherman’s office is confused.  We got snow!  Up north of us about half an hour, they got 19 inches!! of heavy, wet, snow.  We got about three, and it’s nearly gone now, but the idea of snow in April to that extent…well, we obviously need to let people know it’s spring!

With that in mind, here are some spring flower cookies.  I’ve tried Linzer cookies in the past and found them to be a pain, but very tasty.  These are easier. 🙂

Spring Daisy Linzer Cookies

adapted from Ina Garten

3 sticks unsalted butter, room temperature

1 cup granulated sugar

1 teaspoon good quality extract

3 ½ cups all-purpose flour

1 teaspoon lemon zest (optional)

½ teaspoon kosher salt

¾ cup preserves

1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.
2. Sift together flour and salt in a bowl and set aside.
3. In a mixer, cream the butter and sugar until totally combined. Add the vanilla and lemon zest and mix again. With the mixer on low, add in the flour/salt mixture until the dough comes together. Do not overbeat. Wrap in plastic and chill for 30 minutes.
4. Place the dough on a floured surface and roll out until ¼ inch thick. Cut out rounds in a 3-inch Linzer cookie cutter. With ½ of the rounds, cut out the smaller middle shape. Use extra dough to form a few more cookies. Place all cookies on the cookies sheets and bake for 20-25 minutes.
5. Allow cookies to cool to room temperature. Then, spread preserves on the bottom cookie and place the cut-out cookie on top. Dust the top of cookies with confectioners’ sugar.

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