Fitting 50 good recipes into a 5x7 inch magazine supplement can’t be easy, but Food Network Magazine managed to do it with December’s “50 Holiday Cookies”. This recipe for Linzer Bars is adapted from that collection.
Linzer Bars From the Shortbread Family
Using the one-dough-50-variations trick is one way to get the job done, but they went the extra mile by piggybacking off five different “families” of dough – Sugar Cookies, Chocolate Chip, Chocolate, Shortbread and “More Favorites”. Along with the traditional cookies like Rugelach, Window Panes and Linzers, they have things like Lemon Volcanoes, Petit Fours Rice Krispie Treats, and Chocolate Malteds. And while each cookie starts with one of the base doughs, the recipes are completely different cookies with unique flavors.
The Linzer Bars recipe from the “Shortbread” family caught my attention because it has raspberry preserves and can be made with oats, almond flour or hazelnuts. I used hazelnuts for this batch, but plan to try the oat and almond variations as well.
Updated: I've updated this recipe over the years and now use either oats, almond flour or very,very, finely ground hazelnuts. I also use a 9x13 inch pan, however the recipe can be halved and baked in an 8 inch square pan.
2 sticks (8 oz) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon salt (omit if using salted butter)
2 cups all purpose flour
1 teaspoon baking powder
1 ½ cup rolled oats or ¾ cup almond flour or hazelnut flour**
1 ⅓ cup raspberry preserves (approximately)
Preheat oven to 350 degrees F. Line a 9x13 inch metal pan with non-stick foil. Lining it with foil makes the bars easier to lift and cut.
Beat the softened butter, sugar and salt (if using) together in a mixing bowl.
Mix together the flour and baking powder, then add flour mixture to butter mixture and stir until blended. Stir in the oats (or nut flour) to make a thick dough. Press ⅔ of the dough into the foil-lined pan.
Spread raspberry preserves over the dough, then crumble reserved dough over raspberry preserves.
Bake on center rack at 350 F. for 45-50 minutes.
Let cool completely, then cut into squares or bars