Linzer squares

Today was Andrew’s last day of preschool for the year.  It really snuck up on me!  In fact, as I was getting him ready to go this morning, I realized that we had no holiday gift for his teacher, and I had a moment of panic.  I envision myself as a mom who comes to the holiday party bearing some cute, homemade gift for the teachers.  Ideally wrapped up in some cute, thoughtful package.  Aaak!  Reality strikes!

But then I remembered that my sweet husband had made a batch of Linzer squares last night while I was on the computer a-workin’ on photos.  Linzer squares are one of his favorite holiday cookies, and they’ve always been a fixture in my understanding of what December is all about.

So quick as a flash, I put together a couple plates of Linzer squares and the peppermint fudge Andrew and Sylvia helped me make yesterday.  Voila.  I get to maintain the illusion that I have my act together:)  Thanks, hon!  Oh, and I’ve been, uhhh, nibbling on ones remaining in the pan.  I think there are a few left.  Come home soon, Bryan!

My mom gave these Linzer squares as gifts to our teachers every year.  Some of my teachers from Pumpkin Hollow may still remember them since they got them for so many years!  The dough is an almond-paste dough, and it’s so good I could just eat it for breakfast lunch and dinner.  Mind you, I would never actually do that.  It just sounds like a really good idea.  really goooood.

We also use this dough for making our sugar cookies.  One batch of the recipe makes enough dough for a tray of Linzer squares and enough frosted cookies to keep you busy for a while.  Andrew and I frosted our cookies last weekend.  He’s developed a very

nice frosting technique.

I could always tell which were his cookies because they were a little more creative with the sprinkles than mine.

Growing up, we often made Christmas cookies the week between Christmas and New Years.  My mom liked to spread out the holiday fun, and didn’t like trying to fit everything into the pre-Christmas craze.  So if you haven’t made your cookies yet, you could try the Mom Babler timing.

Straight from my mom’s kitchen (and the November 1980 edition of Family Circle), here’s the recipe for her Christmas cookie dough.

Basic Sugar Cookie Dough

1 lb butter, softened (4 sticks)

2 cups sugar

2 8oz. cans of almond paste

4 eggs

1 1/2 teaspoons vanilla

6 1/2 (ish) cups of flour (sifted)

1 1/4 teaspoon salt

Beat the butter and sugar.  Crumble in the almond paste.  Beat until very smooth.  Add the four eggs and the vanilla.  Mix in the flour and the salt.

Break into four balls, cover each in plastic wrap.

At this point, you can freeze the dough for quite some time.  I often make the dough a few weeks before baking the cookies.  If you do freeze it, let it thaw in the refrigerator before proceeding.

If you want to go straight in to baking, refrigerate the dough balls for one hour.

To make sugar cookies, roll out the dough and cut, chilling the dough intermittently if necessary.  Bake for 10-12 minutes at 375.  Mom noted that you should watch carefully for a bit of one of the cookies on the corner of the tray to turn golden and then take them out.  This year, I think mine were only in the oven for 8 or 9 minutes.  Cool.  Frost with a mixture of whipping cream and powdered sugar with a touch of vanilla and a sprinkle of salt.

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To make Linzer Squares, you need two of the chilled balls (half the recipe).

Grease a jelly roll pan.  Lay down waxed paper.  Grease the waxed paper.  Press one quarter of the dough recipe into the pan.  Spread a cup of raspberry jam (with seeds!) on the dough crust.

Roll out the second ball of dough, and with a pastry pinking sheers (mom had a rolling one, I have a flat one) cut strips.  Lay them out like a lattice on the top of the jelly (weaving not necessary).  Brush with beaten egg if you want (I don’t).  Bake at 375 for 12-15 minutes.

Enjoy!