Full Recipe
Author
Betty Crocker Kitchens | 2018-07-31
Description
Two classic Austrian sweets inspired this showstopping centerpiece dessert. First, there was the Linzer torte, the lattice-topped pastry filled with fruit preserves and nuts. Then came Linzer cookies, a smaller and simpler version of the larger, more complex predecessor. Our spin blends one characteristic from each: the simplicity of the cookies and the larger format of the torte—and there you have the Linzer Cookie Tart! It starts with a base of Betty Crocker™ Sugar Cookie Mix that's supplemented with some finely ground almonds for texture, plus lemon zest and a hint of cinnamon for flavor. The filling is done in two layers: a lemon-spiked cream cheese goes on first and, on top of that, raspberry jam. Pairing the two gives you a luscious, indulgent dessert that strikes the right balance between cookie and filling. Cut out a star from the top cookie layer of the tart so that everyone can get a view of the ruby-red raspberry jam ( psst … the cream cheese layer helps to make the red of the jam stand out more, too!). Just before you bring it to the table to oohs and aahs, sprinkle with a snowy dusting of powdered sugar—your guests will be joyful and you'll feel triumphant.
