Name: Linzer Cookies
Ingredients: 2 tb Butter; 1/2 c Sugar; 2 tb Canola oil; 1 lg Egg; 2 ts Pure vanilla extract; 1 3/4 c Cake flour; 1 ts Baking powder; 1/4 ts Salt; 1/4 c Seedless raspberry jam; Confectioners' sugar for dusting

If the primary thing keeping you from sinning is the fear of getting caught or the prospect of shame or of being exposed as immoral, you don’t stand much of a chance. Oh, these might work for a while. You might find enough strength to resist for the time being. But the relentless assault of temptation will eventually wear you down and the power of resistance will gradually erode until you give in, tired, frustrated, bitter, angry with God, doubting if a life of obedience will ever bring the satisfaction your soul so deeply craves.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains			1	Servings

INGREDIENTS

2	tb	Butter
1/2	c	Sugar
2	tb	Canola oil
1	lg	Egg
2	ts	Pure vanilla extract
1 3/4	c	Cake flour
1	ts	Baking powder
1/4	ts	Salt
1/4	c	Seedless raspberry jam
		Confectioners' sugar for dusting

INSTRUCTIONS

In a small saucepan, melt the butter over low heat.  Cook, swirling the
pan, until the butter turns a nutty brown, about 1 minute.  Pour into a
small bowl.  In a mixing bowl, combine sugar, oil and the browned butter;
beat with an electric mixer until smooth.  Sift the flour, baking powder
and salt together into the sugar/egg mixture; mix on low speed just until
blended.  Divide the dough in half; roll and freeze.*  Position the oven
rack in the upper third of the of the oven and preheat to 350.  Lightly oil
2 nonstick baking sheets or coat then with nonstick cooking spray.  With a
2-inch round cookie cutter, cut out an even number of circles.  With a
thimble or 1/2 inch round cookie cutter, cut the center out of 1/2 the
circles.  Using a metal spatula, transfer the solid cookies to a prepared
baking sheet, spacing them about 1/2 inch apart.  Lay the cookies with the
holes on top of the solid cookies.  In a small bowl, whisk raspberry jam
until smooth.  Spoon 1/2 teaspoon jam into the center of each cookie.  Bake
to 8-10 minutes, or until cookies are firm to touch or lightly brown on the
bottoms.  Cool on wire racks.  Dust with confectioners' sugar.
MAKES 2 1/2 DOZEN. Calories: 60, Protein: 1g, Fat: 1.9g, Carbs: 10g,
Sodium:  40mg, Cholesterol: 9mg.
*The magazine recommends rolling the dough out between sheets of parchment
paper to desired thickness and then freezing it on cookie sheets, at least
an hour, or up to 3 days.
Posted to Digest eat-lf.v096.n225
Date: Fri, 22 Nov 1996 13:00:22 -0500 (EST)
From: mleberte@sas.upenn.edu (Michelle Leberte)

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