This is probably the first time I baked with real butter. I had it in my mind that you must use butter for all shortbread and sable recipes. Otherwise, it will not come out that great. Did anybody use margarine and still got great results?
Don’t have linzer cookie cutters? No problem! Use a regular cookie cutter (round, flower, heart, whatever). Then with a toothpick, create small holes in the center of half the cookies. You may need to redo the holes after baking because if the dough is too warm, they will spread and make the hole smaller. For the nuts, Dorie offers a variety to use, so I used walnuts. They need to be finely ground, so use a food processor.
These cookies were amazing! I don’t know if it was the butter or the “sandy” texture of the dough. I halved the recipe because there was too much junk in the house, but that was a bad idea. Even my mom kept asking for more (usually she hates my food). I used apricot filling (not jelly but that baker’s dessert filling stuff). For the powdered sugar, I dipped the cookie tops into a small bowl before sandwiching together. I would suggest keeping these in a container because overnight, they got soft.