This lattice-topped treat is a cookie barversion on the linzer torte, a classic Austrian holiday dessert.
Recipe: Linzer Bars
3/4 cup butter or margarine, softened1/2 cup granulated sugar1 large egg1/2 teaspoon grated lemon peel1/2 teaspoon ground cinnamon1/4 teaspoon salt1/8 teaspoon ground cloves2 cups all-purpose flour1 cup ground or finely chopped walnuts1 cup raspberry or apricot jam
Preheat oven to 325°F (160°C).Grease a 9-inch square baking pan; set aside.
In large mixing bowl, cream butter, sugar,egg, lemon peel, cinnamon, salt and cloves.
Blend in flour and walnuts. Set asideabout 1/4 of the dough for lattice top.
Pat remaining dough into bottom and about1/2-inch up sides of pan. Spread with jam.
Make pencil-shaped strips of remainingdough, rolling against a lightly floured surface with palms ofhands.
Arrange in lattice pattern over top, pressingends against dough on sides.
Bake for 45 minutes or until lightly browned.Cool in pan on wire rack. Cut into bars
Makes 2 dozen small bars.
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