Linzer Squares

Baking Instructions

Grease a 9” square pan. In a large mixing bowl measure 1 1⁄2 cups flour. Add sugar, baking powder, salt, nuts, and butter; mix at medium speed until well combined. Add lemon peel and egg, stirring with fork until dry ingredients are mashed. Reserve 1⁄2 cup dough. Put remaining dough in a pan, set aside. To reserved dough stir in remaining 2 tablespoons flour. Roll the reserve dough between 2 sheets of waxed paper into 9” squares. Place in freezer for 5 minutes to firm dough.

375 degrees

 Spread jam over dough in pan, leaving a 1⁄4” border. Remove reserve dough from freezer. Peel off top waxed paper and discard. (Dough is still on a sheet of waxed paper for easy handling). Cut into 18 strips 1⁄2” wide. Place 9 strips parallel over the preserve, 1⁄2” apart. Place the remaining 9 strips crosswise over the first strips, 1⁄2” apart, forming a lattice top. In small bowl, stir egg yolk and water; brush dough strips. Bake 30 minutes or until top is golden brown. Cool completely. Cut into square bars. Makes about 36 cookies.