Linzer Torte Cookies by Vita Marie Lovett

Makes: 4 doz or 48 cookies

Ingredients

• 1 pkg. (8 oz.) Cream Cheese, softened
• 1 stick of butter (1/2 cup), softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 2 ½ cups flour
• ½ teaspoon baking powder
• 1/3 cup toasted almonds, chopped
• ¾ cup strawberry preserves (or any other flavor)

Almond Glaze

• ½ cup powdered sugar
• 1 teaspoon milk
• ¼ teaspoon almond extract

Directions

Preheat Oven:  350

Beat cream cheese, butter and granulated sugar in a large bowl with electric mixer on medium speed until well blended.  Separate 1 of the eggs, set aside the egg white for later use.  Add yolk, second whole egg, vanilla and almond extract to cream cheese mixture; mix well.  Gradually add combined flour and baking powder, beating until well blended.  A stiff dough will be formed.

With floured hands divide the dough into 4 equal pieces.  Roll each piece into a 12×1-inch log, place 3” apart on a large baking sheet.  Use the handle of a wooden spoon or fingers to make a depression down the length of each log, about ½” wide and ½” deep.

Beat the reserved egg white with fork; brush over the dough.  Sprinkle with toasted almonds.  Fill the depressions with preserves using about 3 tablespoons per log.

Bake 20-25 minutes until edges are lightly browned.  Transfer to wire racks and cool.

When cooled completely drizzle almond glaze on top of cookies.

Almond Glaze

Stir together powdered sugar, milk, and almond extract in a small bowl.  Add additional
milk if needed to make a glaze consistency.