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Linzer Bars (lattice top)

January 19, 2017

Linzer Bars (lattice top)


1 stick butter, soft

1/2 cup brown sugar, packed

1/4 cup sugar

1 tsp grated lemon rind

2/3 cup almonds, lightly toasted and ground

1 egg, lightly beaten

1 1/2 cups flour

3/4 tsp double acting baking powder

1/2 tsp cinnamon

1/4 tsp salt

3/4 cup raspberry jam


Preheat oven to 375° F. Cream butter, sugars until light and fluffy; stir in almonds and egg. Sift together flour, double acting baking powder, cinnamon, salt and stir into creamed mixture; blend well. Press two thirds of the dough into 8 inch square baking pan.


Combine raspberry jam with lemon rind and spread over dough with spatula. Roll out the remaining dough 1/8 inch thick between sheets of, or until is wax paper and chill for 15 minutes, or until it is firm. Peel off the top sheet of paper, cut the dough into 1/2 inch strips and arrange in a lattice pattern over the jam.


Bake 30 minutes, or until golden brown. Sift confectioners’ sugar evenly over the top of the dessert, let cool and cut with serrated knife in 2 x 1 inch bars. Makes 32 cookies

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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