Šárka’s Linz Tarts

Ingredients:

  • 2 sticks (1 cup) of soft, unsalted butter 
  • 2/3 (5 oz) cup of sugar
  • 1 Tsp of grated lemon rind
  • 1 Tbs vanilla extract
  • 4 egg yolks
  • 2 and 1/4 cups (18 oz) of all-purpose flour
  • 3/4 cup (6 oz) or raspberry, strawberry or red currant jelly
  • 1/4 (2 oz) of powdered sugar

Directions:

  1. Preheat the oven for 325 F
  2. In a big bowl, mix in the butter, sugar, lemon grind, vanilla extract and egg yolks.
  3. Slowly mix in the 1 and 3/4 cups of  flour
  4. Work the mixture into a dough and place it in the fridge for about 2 hours (or overnight)
  5. Pull the dough out of the fridge and let it stand in the room temperature for a while until it is workable (about 1 hour)
  6. The hardest part: Roll out the dough onto a floured surface until it is about 1/4 inch thick (coat the pin with flour as well; as you are rolling out the dough, keep sprinkling it with a little bit of flour at the time to prevent sticking)
  7. Use cookie cutters (circle-shaped ones are the most authentic) to cut out the cookies and in half of them cut out a smaller circle in the center.
  8. Transfer the cookies on an ungreased baking sheet (use spatula for the transfer if necessary) and bake them for 10 to 12 minutes
  9. Once the cookies have cooled down spread half of them with jelly
  10. Sprinkle the cookies “holed” cookies (i.e. cookies with holes) with with powdered sugar
  11. Put those powdered cookies on top of the jellied cookies
  12. Enjoy!