Raspberry Linzer Cookies

We made these dainty Linzer Butter Cookies for Valentine's Day. They are different from traditional linzer cookies in that they do not contain nut meal or nut flour, but instead are a sturdier version of a butter cookie. They are crisp, tender, and melt-in-your mouth delicious! It is a wonderful recipe from the folks at King Arthur Flour. ~Whitney

Linzer Butter Cookies

(slightly adapted from the recipe at the King Arthur Flour website)
Ingredients
-1 1/4 cups confectioners' sugar
-1 cup + 2 tablespoons salted butter
-1 large egg yolk
-1/2 teaspoon salt *If using unsalted butter increase salt to 1 teaspoon.
-2 teaspoons vanilla
-2 3/4 cups all-purpose flour
-2/3 cup filling or jam (apricot, raspberry, strawberry, chocolate, or even icing)
-confectioners' sugar for dusting

1) Combine the sugar, butter, egg yolk, salt, and vanilla in a bowl, beating until smooth.
2) Add the flour, mixing until smooth. The mixture will seem dry at first, but will suddenly become cohesive. If it doesn't, dribble in a tablespoon of water.
3) Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight.
4) Remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard. If dough softens too quickly, return to refrigerator. Preheat your oven to 350 degrees.
5) Sprinkle your rolling surface with flour, and flour your rolling pin. Working with one piece of dough at a time, roll it 1/8" to 3/16" thick.
6) Use a linzer cutter to cut a base and a cutout top for each cookie. It's good to cut them in pairs so you know you have an even number of each. Re-roll and cut the dough scraps.
7) Place the cookies on ungreased, parchment-lined, or silpat-lined baking sheets. They can be close together; they'll barely spread.
8) Bake the cookies in a preheated 350°F oven for 12 to 14 minutes, until they're set and barely browned around the edges. Remove from the oven, and cool right on the pan.
9) To create the beautiful white sugar tops, fill a fine sifter with confectioners' sugar. Hold the sifter a few inches above the cookie and shake or tap the sifter to drift sugar onto the cutout piece of the cookie. Be sure to cover the cookie with an even layer, all the way to the center and edges.
10)If using jam, put in microwave safe bowl and microwave for a few seconds to liquefy it. On the solid base of the cookie, spread 1/2 teaspoon of your filling or jam. To complete the cookie, place the sugared top gently on the filled base and press together.
11) It's best to let these cookies sit for a few hours to let the "sandwich" set. Overnight is fine as well; just cover the cookie tray with plastic wrap.