The basic Linzer Cookie is a crisp buttery sandwich cookie made of finely chopped nuts, and a fruit-jam center, traditionally raspberry. You can vary the jam flavor, if desired and you are in for a real treat! Linzer cookies make a great gift for the holidays.
COOKIE RECIPE HELP
Kelly Says: “One of the cookies I made this holiday season…Linzer Tarts, one of my faves!
Sarah's version is yummy.
I had a hard time finding hazelnuts, so I used almonds instead. DE-LISH!”
INGREDIENTS
3 1/2 cups cake flour; spoon into measuring cup and level to rim
1 teaspoon baking powder
1 1/4 teaspoon ground cinnamon
1 1/2 cups (3 sticks) butter (at room temperature)
1 cups sugar
1 large egg
1 large egg yolk
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
3 1/2 cups finely ground hazelnuts (about 1 pound) or blanched almonds
1 (12 oz.) jar raspberry jam
Confectioners' sugar
INSTRUCTIONS
Make the cookie dough:
1. Position the oven rack in the center of the oven and preheat to 350 degrees F.
2. In a medium size mixing bowl, sift together the flour, baking powder and cinnamon onto a sheet of wax paper. Set aside.
3. With a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
Beat in egg, egg yolk, lemon rind and vanilla extract.
With the mixer on low, add nut mixture and beat until combined well, about 1 minute. Stop the mixer, and scrape down the sides with a rubber spatula.
4. Reduce mixer speed to low and add flour mixture slowly at the side of the bowl to make a stiff dough, mixing until just combined; do not overmix.
5. With floured hands, form dough into 2 balls and flatten each into a disk shape.
Wrap in plastic wrap and chill 4 hours, preferably overnight.
Roll the dough and cut-out:
1. Roll out one dough disk at a time while keeping the other one chilled. Roll between sheets of wax paper or siplat mats to about 1/4- to 1/8-inch thick.
2. With 2-inch round cookie cutter, cut as many circles from dough as possible. Carefully remove circles from wax paperand place on ungreased baking sheet about 1-inch apart.
Refrigerate or freeze cut out shapes on the cookie sheet.
Right before baking, cut-out small center of half of all of the circles on the baking sheets.
3. Refrigerate scraps for second rolling; do not knead together to form a disk shape for refrigerating, but simply press one on top of another.
Wrap in plastic wrap and refrigerate. Use for remaining cookies. (Reroll only once). With a 1 3/4-inch round cookie cutter, cut out.
Right before baking, cut-out small center of half of all of the circles on the baking sheets.
Bake:
1. Bake for 8 to 9 minutes or until edges just start to take on a golden brown color.
2. Remove from oven and cool cookies on baking sheet for about 5 minutes and no longer.
3. Carefully remove cookies with metal spatula to wire cake racks to cool completely.
4. Repeat the process with remaining dough disk.
Fill cookies:
1. Heat jam in small saucepan. Spread each of the solid cookies with thin layer of jam. Top each with a cut-out cookie and gently press together to form sandwich.
2. Place cookies on wire rack placed over wax paper. Dust with confectioners' sugar. Spoon a small amount of jam in opening of each cookie. Allow to set.
STORAGE
Store cookies layered between sheets of wax paper or parchment in an airtight container for about 3 to 5 days. They freeze well.
