LINZER TART RECIPE WITHOUT NUTS RECIPES

Steps:

• Preheat oven to 350.
• Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
• Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
• Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
• Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
• Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.

Steps:

• Preheat oven to 350 degrees F. Place hazelnuts in 9" by 9" metal baking pan. Bake 15 minutes, or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove most of skins. Cool completely. Turn off oven. In food processor with knife blade attached, or in blender, pulse nuts with 1/4 cup flour until nuts are finely ground. In large bowl, with mixer at low speed, beat brown sugar and butter until blended. Increase speed to medium-high; beat until creamy, about 3 minutes, scraping bowl with rubber spatula. Reduce speed to medium and beat in egg and vanilla until smooth, about 1 minute. Reduce speed to low. Add ground nut mixture, cinnamon, salt, baking powder, and remaining 1 cup flour; beat just until combined. With floured hands, press two-thirds of dough into bottom and up side of 9-inch tart pan with removable bottom (1/4 inch below edge of pan). Wrap tart shell and remaining dough in plastic wrap and refrigerate 30 minutes, or until firm. Preheat oven to 375 degrees F. Spread raspberry jam over bottom of tart shell to 1/4 inch from edge. Divide remaining dough into 10 equal pieces. On lightly floured surface, with floured hands, roll each piece into an 8 1/2-inch-long rope. Place 5 ropes, about 1 1/2 inches apart, over filling; do not seal ends. Make lattice top (if you're not sure how to do this, pick up a copy of the Good Housekeeping Great Baking cookbook -- available online and in stores now) with remaining 5 ropes. Trim ends of ropes even with edge of tart; press ends to seal. With any remaining trimmings, make rope for tart shell and press around inside edge of tart. Make decorative edge with fork, if desired. Bake 35 to 40 minutes, until filling is hot and bubbly and crust is lightly browned. Cool on wire rack at least 1 hour. Sprinkle tart with confectioners' sugar, if desired. When cool, carefully remove side of pan.