圣诞夹心饼
做法：
1、混合黄油、香草精华、糖。分两次拌入面粉。冷藏面团2小时以上。
2、将一半面团擀成半厘米厚，再冷藏半小时。取出，用圆形带齿边的饼干模型切割成圆饼。烤箱预热至175°C后，烤12分钟。取出凉透。
3、将另一半面团也擀成半厘米厚，再冷藏半小时。取出，用圆形带齿边的饼干模型切割成圆饼。并在中间用小的饼干模切割出小的图形。烤箱预热至175°C后，烤12分钟。取出凉透。
4、在烤好的3上撒上糖粉。
5、在烤好的2上，每个放上2小勺果酱。
6、将上下饼干合起来，成为夹心饼。
Linzer Cookies
INGREDIENTS:
1 cup butter
1 1/2 cup sugar
1 tsp vanilla extract
2 cups sifted cake flour
1/2 cup powdered sugar
1 jar Raspberry or Apricot Jam
DIRECTIONS:
1. Mix butter, vanilla extract and sugar. Stir in 1 cup of flour at a time, mixing well. Chill dough at least 2 hours.
2. Roll out half of dough on cookie sheet to 5cm thick and chill 30 more minutes. Cut with Linzer Cutter without insert, remove excess dough and bake at 350°F (175°C) for 12 minutes.
3. Roll out other half of dough on a second cookie sheet and chill for 30 minutes. Cut with Linzer Cutter with your choice of inserts in place. Remove excess cookie dough and bake at 350°F (175°C) for 12 minutes. Cool completely.
4. Dust tops with powdered sugar.
5. Spread about 2 tsp jam on each cookie bottom.
6. Place tops over bottoms to create the sandwich effect.
