Recipe & Video
Linzer Cookies
Ingredients:
- 3/4 cups (6 oz) unsalted butter, softened
- 1/2 cup (100 g) sugar
- 1 egg
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla
- 1 1/2 cups finely ground hazelnuts or almonds
- 2 1/4 cups (260g) cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 6 ounces raspberry jam
- Powdered sugar
Instructions:
- Preheat oven to 350F, with rack set to middle position. Cut out 3 or 4 sheets of parchment to fit your baking pan(s)
- Zest 1 lemon and mesure out about 1/2 tsp of zest.
- In a large mixing bowl, or bowl of your stand mixer, fitted with a paddle attachment, cream butter and sugar until light and fluffy.
- Add whole egg, lemon zest, and vanilla and beat until well blended.
- Beat in ground nuts.
- Whisk together flour, baking powder and cinnamon. Beat in until just combined and a dough forms.
- Form into two disk. Wrap one in plastic and hold in the fridge.
- Lightly dust work surface. Flatten disk of dough, and roll out very thin, about 1/8 thick. Take care to flour as needed to keep dough from sticking and roll out as evenly as possible.
- Cut out shapes using the larger cutter. For half of your shapes, use the smaller cutter to cut a hole in the middle.
- Knead together scrapes and reroll.
- Chill cut out cookies in the freezer for 5 minutes.
- Bake for 12-15 minutes, until edges are golden brown. Leave to cool on pan.
- Warm up jam so it is easily spread. Spread a thin layer on bottom cookie and top with ring. Dust with powdered sugar.
