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Print this Recipe    Linzer Eyes

Linzer Augen (Linzer Eyes)

3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup granulated sugar
1 cup ground blanched almonds
1 1/2 cups unbleached flour

1 egg, beaten
1/2 cup sliced blanched almonds
1 cup apricot or raspberry preserves
1/4 cup water
Confectioners'sugar

Cover 2 baking sheets or jelly roll pans with parchment or foil.
Set racks in lower and upper thirds of oven.

Beat butter until light and fluffy. Beat in sugar until well
blended. Con tinue beating until very light. Stir in almonds,
then flour. Scrape dough onto lightly floured work surface.

Flatten dough to about 1/2 inch thick. Flour dough and surface
very lightly and roll dough 1/4 inch thick. Cut into 3-inch rounds
with fluted cutter. Transfer to prepared pans. With plain 1-inch
round cutter, cut out round circle from center of half of the
cookies.

Paint doughnut-shaped rounds with beaten egg and strew with sliced
almonds. Bake cookies and rounds at 350 degrees about 15 minutes,
keeping them very pale. Do not overbake. Cool cookies.

Meanwhile, combine preserves and water in saucepan. Bring to boil
over medium heat, stirring occasionally. Strain into another pan
and simmer glaze until sticky.

Sift confectioners'sugar overalmond-coated cookies. Paint other
rounds with glaze of preserves and adhere sugared cookies to them.
Fill in openings with more glaze. Makes about 2 dozen cookies.

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