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Linzer Tarts

From Bangor Trust Brewing Baker/Kitchen Manager Brandy Baker

Dough

1 ½ cups Butter (softened)
2 cups Turbinado Sugar
2 Large Eggs, plus 2 Yolks
5 tsp. Vanilla Extract
1 tsp. Almond Extract
4 ½ cups King Arthur Sir Galahad Flour
1 tsp. Salt
1 tsp. Baking Powder

Beat butter and sugar until light and fluffy. Add eggs one at a time beating well after each. Add extracts.

In a separate bowl, sift flour, salt, and baking powder. Slowly add to butter mixture. Wrap in place and let rest overnight.

Preheat oven to 325 degrees. Roll out dough to ¼ to ½ inch thickness. Cut out two cookies for each tart, one of which will have a smaller cut out in the middle to let the Raspberry Filling show through. Bake approximately 8 - 10 minutes. Let cool.

Raspberry Filling

1 pound Frozen Raspberries
1 ½ cups Turbinado Sugar
1 ½ packets Knox Gelatin

Bring raspberries to a boil. Add sugar. Cool slightly. Strain out seeds. Add gelatin and cool completely.

Sandwich Raspberry Filling between two cookies. Sprinkle with powdered sugar.