Ingredients: |
Ingredients: 1¼ cups of whole nuts, hazelnuts or almonds
1 cup of unsalted butter
2/3 cup granulated sugar
2 large eggs
1 tsp pure vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
14 tsp salt
1 tsp lemon zest
Confectioners' sugar for dusting
1 cup seedless raspberry jam [Substitutions: cherry, apricot or strawberry]
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Directions: |
Directions:Preheat oven to 375º.
Place nuts in a food processor and process until medium fine in texture.
Line baking sheets with parchment paper and set aside until ready to use.
Beat butter and sugar together with an electric mixer on medium high until light and creamy in texture.
Add eggs and beat until smooth.
Add in the vanilla and beat until combined.
In a separpate bowl combine flour, nuts, baking powder, cinnamon, salt, and lemon zest
Add the flour to the butter mixture and beat to combine.
Place in freezer until firm, approximately 30-40 minutes.
Dust a clean surface generously with flour, and roll out the dough to approximately 1/8 inch thickness
Using the linzer cutter without an insert, cut out cookies [at least 36] and transfer to the prepared cookie sheets. These will be the bottom pieces.
Next, cut out 36 with an insert shape in cookie cutters - these will be the top pieces of the cookies.
Bake all cookies for about 8 minutes until golden brown. Transfer to a wire rack until completely cooled.
Sift confectioners sugar over top pieces of the cookies.
Spread about 1 tsp jam on each of the bottom halves and place top half with cutout on jam covered bottom half. |
This recipe for Linzer Cookies is from