Waffles

• 78

• Share
• Save
• Print
• Rate

---

Makes: 12 to 16 servings Serving size: 1  plain or buttermilk waffle variation Yield: Makes 12 to 16 (4-inch) waffles

Prep 10 mins Bake  per waffle baker directions

• 
  
• 
  
• 
  
• 
  
• 
  

• make this recipe
• user reviews (0)

Waffles

• 1
• 2
• 3
• 4
• 5

Loved It?

Ingredients

• 1 3/4
  cups all-purpose flour
• 2
  tablespoons sugar
• 1
  tablespoon baking powder
• 1/4
  teaspoon salt
• 2
  eggs
• 1 3/4
  cups milk
• 1/2
  cup cooking oil or butter, melted
• 1
  teaspoon vanilla

Linzer Cookies with Fruit Jam

Mini Linzer Cookies
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Prep Time:15 minInactive Prep Time: -- Cook Time:25 min
Level:
Intermediate
Serves:
36 cookies
This is a variation of Eli Zabar's delicious shortbread cookies.

Ingredients
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract (I like to add extra vanilla)
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry (or preferred fruit jam) preserves
Confectioners' sugar, for dusting

Directions
Preheat the oven to 350˚ degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.