Grandma Margie and Aunt Elaine's Linzer tarts

I had this sudden urge last night to make sugar cookies, or more exactly, to cut out sugar cookies with the cookie cutters I got at the rummage sale (this stems from my urge to use new items immediately, even if it's something like shampoo or socks).  Mr. Pubby encouraged me to make my Grandmother and Aunt's recipe for linzer tarts, so last night I made a batch of dough, and let it sit overnight (to develop the almond flavor).

 

Tonight I'll cut and assemble.  These are so tasty and delicious.

 

Linzer tarts

 

1 Cup (2 sticks) unsalted butter

1 Cup granulated sugar

2 eggs

2 teaspoons almond flavoring

2 1/2  cups all purpose flour

2 teaspoons baking powder

1 jar seedless raspberry preserves

Confectioners sugar for dusting

 

1. Cream butter and sugar together until light and creamy. 
2. Beat in eggs one at a time and then add almond flavoring. 
3. Sift together the flour and baking powder and stir into sugar mixture. 
4. Wrap dough in plastic wrap and chill overnight.  Chilling overnight is very important because the almond flavoring becomes stronger.  If baked right away the almond flavor is lost.
5. Pre-heat oven to 375.
6. Roll out small portion of dough onto a lightly floured board to 1/8 inch thickness.  Keep remaining dough in refrigerator. 
7. Cut into 3 inch (or smaller) rounds.  Cut out center of half the rounds after placing cookie on the baking sheet.
8. Bake on ungreased baking sheet for 8-10 minutes.  Do not allow cookies to brown.  Remove from sheet and let cool completely.
9. To assemble tarts, Dust cookies with holes with confectioner's sugar, and then spread 1 teaspoon jam on plain cookie.  Make a "sandwich" with the two halves.
10. Cookies freeze well before adding jam.