When you have lattice bars,
linzer pastry, apricot linzer bar and they are all delicious, but basically are
versions of the same thing, why would I want to add another linzer recipe? For
one thing Sheet Linzer has become a standby at our house and as soon as it cools
and I slice it up, Jimre collects them for his frozen stash. There he has slices of pies, squares, muffins
and loaves to go with his morning coffee. I dare not let him run out lest I
want to deprive him of his daily good morning coffee ritual. And because it’s
easy and fast, I make it often. The thought occurred, if something should happen
to me, and you never know in this covid laden world, perhaps Leilah or one of
our friends would take pity on him and make him a sheet of the stuff. He could
buy pies and squares but not sheet linzer. 3-1/3 cups flour
1 cup less 1 Tbsp butter
1/2 cup sugar
scant tsp baking powder
1 egg
3 Tbsp sour cream
1 cup apricot jam [no other jam will do]
2 cups walnuts, finely ground Preheat the oven to 375F. In a large bowl, combine the
flour, butter, sugar, baking powder, egg and the sour cream. Cut a sheet of parchment paper to
fit a large baking sheet. Place the parchment on a flat
surface. Roll out the dough on the parchment
end to end to equal thickness. Gently move the parchment with
the rolled out dough onto the baking sheet. Poke it all around with a fork. Spread the top with apricot jam. Scatter the ground walnuts all
over the top. Place in a preheated oven and
bake until linzer is lightly browned. Let the linzer cool and cut into
squares.
