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Kitchen gadgets are a horrible weakness of mine. I also keep kosher that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.

I do love to bake, though, and I'm able to do that for others right now, which is nice.

I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :). linzer cookie, linzer tart cookies, raspberry linzer cookie. Raspberry filling and a dusting of powdered sugar are the finishing touches. I think the 1/4in works better but it's personal preference. Cookies are gluten free, nut free, dairy free, GFCO certified, and certified. Phyllis Kaplowitz of Bakers' Best Catering shakes up the classic linzer cookie recipe with her version and makes it extra special with little heart-shaped dough cutouts. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I could find seedless preserves so I used jam and it worked fine. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. I tried to do an egg wash to brush on them but that didn't work so well either. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. Bake at 350 F for 9-10 minutes, or until they no longer appear shiny. My oven can run really hot so I cooked them for 6 minutes. Refrigerate or freeze cookie dough cutouts while the oven is preheating. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. When the dough got too sticky I returned that chunk to the fridge and used another. I chilled the dough for an hour and took out chunks at a time to work with. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. If you’d like to spice it up a bit, try stirring citrus zest into your jam after you microwave it. Boysenberry, apricot, or strawberry are all great. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Definitely Choose whatever jam you like best. I used salted butter instead of margarine and whole wheat flour. I adjusted the ingredients based on what I had available in my kitchen. Let the almonds cool completely and then grind them in a food processor with 1/4 cup of the sugar. This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. Spread the almonds or hazelnuts (you can use blanched or unblanched) out on a cookie sheet and toast them on the middle rack for 8-10 minutes or until light golden and fragrant.