In my forthcoming book, The Crimson Orb, my heroine, teenage Nissa Day, and her companions arrive in the town of Meecham. They're seeking the mysteriously missing magic teacher Madoc, but everyone else in town is looking for the legendary Orb.
At the Emporium in Meecham they purchase cookies, which become favorites of everyone.
The cookie is described as a sandwich of one round cookie and another with a hole in the center, with jam between. It's coated with a sugary glaze.
Thanks to Angie Kits in the RECIPES Facebook group, I now have a good recipe for Linzer cookies that can serve as the basis for my own attempts to recreate what I've described in my book.
Angie Kirts
Linzer
Tarts
1 cup margarine
1/2 cup sugar
1 large egg
2 cups all-purpose flour
1 teaspoon vanilla
seedless raspberry preserves
powdered sugar
Directions:
1. Preheat oven to 350.
2. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
3. Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
4. Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
5. Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
6. Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
1 cup margarine
1/2 cup sugar
1 large egg
2 cups all-purpose flour
1 teaspoon vanilla
seedless raspberry preserves
powdered sugar
Directions:
1. Preheat oven to 350.
2. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
3. Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
4. Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
5. Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
6. Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
I'll let you all know when I've successfully made my cookies. Until then, what's your favorite cookie?
