Sunday Paper Dinner Table: Christmas Linzer Cookies with Raspberry Preserves

The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!

Meaningful Conversation Starter

Christmas Linzer Cookies with Raspberry PreservesIngredients:

• 3 cups all purpose flour, plus more for dusting
• 3/4 cup white sugar
• 1 1/2 cups softened butter
• 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3/4 cup raspberry preserves (I love Bonne Maman)
• Powdered sugar for dusting

Instructions:Preheat the oven to 350 degrees.In the bowl of a stand mixer mix together the butter, sugar and vanilla with the paddle attachment until just combined.Add the flour, water and salt and mix on low speed until the dough comes together in a uniform mass. Transfer the dough to your work surface and shape into a flat disk. Wrap with plastic wrap and place in the fridge for 30-60 minutes.Once chilled, sprinkle some flour on the dough and roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter, cut out as many cookies as possible. Rework any leftover dough and repeat until no dough remains, adding a few tablespoons of flour if it's still sticky. Using a smaller cookie cutter, make holes in the middle of half of your rounds. Place cookies on a parchment lined baking sheet and chill for an additional 15 minutes prior to bakingBake the cookies for 20–25 minutes, until the edges begin to brown. Allow the cookies to cool to room temperature.Dust the cut out cookies with confectioners' sugar and spread raspberry preserves on each solid cookie. Sandwich your cookies together and serve.