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Linzer Tarts
December 14, 2002

Wonderful cookie. The dough can be a tiny bit tricky at first, but once you get the feel of it, it's easy. (All doughs seem to have their own personalities) The cookie part came out light and just crispy enough without being brittle, not too sweet, with a lovely flavor from the almonds. I used seedless raspberry preserves in my tarts, (personal preference) it makes spreading the preserves and assembling the cookies easier. Even my Grandmother was impressed, and she's one of the most accomplished cooks I've ever met. Thanks so much for sharing the recipe!

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