Linzer Tarts

1 pound butter

1 cup sugar

2 eggs

4½ cups flour

¼ teaspoon salt

raspberry preserves (with seeds)

confectioner's sugar

Cream the butter and sugar, and then add the eggs, beating well. Sift the flour and salt together and then add to the cream mixture. Refrigerate for about 2 hours before rolling. Since this is a rich dough (sticky) roll on a floured surface. Roll to ¼ inch thickness. Cut into 3 inch rounds. Cut the centers out of half of the rounds. I use a donut cutter, the center comes out to make the round bottoms.

Bake a whole sheet of rings and a whole sheet of bottoms separately because the rings cook faster. Bake 7 to 10 minutes at 375 degrees, or until the edges are lightly browned. Cool on a rack. Dust rings (tops) with confectionery sugar. Place about ½ teaspoon of raspberry preserves in the center of each round and spread it to about ½ inch from the edge, then place the ring on top sandwich style.

Cindy's Tips:

• I leave out the salt because I use salt butter.

• You can also use strawberry jam or apricot jam.

• Don’t stack these finished cookies on top of each other, it will mess the confectionery sugar.