|1||cup unsalted butter, soft|
|1 ¼||cups confectioners sugar|
|1||teaspoon baking powder|
|1/3||cup ground slivered almonds|
|1||10-ounce jar seedless strawberry jam|
Cream butter with confectioners sugar until light and fluffy. Beat in eggs and vanilla until smooth.
In a medium bowl, stir together the flour, salt, baking powder and ground almonds. Stir the flour mixture into the butter mixture to form a soft dough. Cover dough with plastic wrap and refrigerate 1-2 hours until well chilled.
Roll out cookie dough on a floured pastry cloth to ¼-inch thickness. Cut with a 3-inch heart-shaped cookie cutter and place cookies on ungreased cookie sheets. Cut centers out of half of the cookies using a 1-inch heart-shaped cookie cutter.
Bake cookies at 375 degrees for 6-7 minutes until edges are light brown. Remove from cookie sheets and cool on a wire rack. When cookies are completely cool, spread solid cookies with strawberry jam, mounding jam in center of cookie; top with remaining cookies. Sift cookies with confectioners sugar.
Recipe makes 22-25 Linzer tarts.