Mini Linzertortes

mini linzertortes
Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
3

Tender, buttery dough and sweet preserves are the basis for this confection. Sweet yet light, they make a great dessert served on a pretty plate and sprinkled with powdered sugar.

Ingredients

8 oz. butter
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
2 1⁄2 cups flour
1⁄2 tsp. salt
1⁄8 tsp. ground cinnamon
1 cup finely chopped walnuts
1 cup jam or fruit preserves
1⁄2 cup confectioners’ sugar
 

Steps

1. Cream butter and sugar. Beat in egg; stir in vanilla.

2. Sift flour, salt, and cinnamon. Beat flour mixture into creamed mixture until well blended. Stir in walnuts. Chill dough for 30 min., or until firm.

3. Divide dough in half; roll out on floured surface to 3⁄8-in. thickness. Cut out dough with small round cookie cutter, then stamp out a hole in center of half the cookie rounds; these will be the cookie tops. Chill.

4. Preheat oven to 375°F. Place cookies on greased sheets. Bake 7-9 min. until firm to the touch and pale yellow. Cool on wire rack.

5. Spread cookie bottoms with jam and sandwich with cookie tops. Dust with confectioners’ sugar.
 

More From FoodService Director

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources