Linzer Cookies
Description
These traditional Linzer cookies are a holiday favorite, featuring tender, nutty shortbread discs sandwiched around sweet-tart raspberry jam. The dough is rich with butter and finely ground hazelnuts, providing a delicate crumb that melts in your mouth. The top cookie is cut with a decorative window, allowing the vibrant red filling to shine through, finished with a dusting of powdered sugar. They are elegant yet simple to make, perfect for cookie exchanges, Christmas morning treats, or pairing with afternoon tea. While they require chilling time for the dough, the result is a sophisticated dessert that feels homemade and heartfelt. Store them in an airtight container to keep them crisp and delicious for days.Ingredients
Directions
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Preheat oven to 350 F (177C).
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In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy.
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Beat in the egg, egg yolk, lemon rind, and vanilla until combined.
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Stir in the finely ground hazelnuts.
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In a separate bowl, combine flour, baking powder, and cinnamon.
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Gradually stir the dry ingredients into the wet mixture, blending well to form a stiff dough.
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Wrap the dough in wax paper and refrigerate for several hours or overnight.
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Cut the chilled dough in half; keep one half refrigerated.
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On a lightly floured surface, roll out the first half of the dough between sheets of wax paper to slightly less than 1/4 inch thickness.
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Remove the top sheet of wax paper and use a 2-inch round cookie cutter to cut out as many solid circles as possible.
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Carefully remove the circles from the wax paper and place them on ungreased cookie sheets.
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Gather the scraps and reserve for re-rolling later.
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Repeat the rolling and cutting process with the second half of the dough.
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Using a small cutter or knife, cut out the center of each circle from this second batch to create "windows."
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Place these cut-out cookies on ungreased cookie sheets alongside the solid ones.
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Re-roll any remaining scraps to create additional solid circles and windows as needed to ensure equal numbers of each.
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Bake for 12 minutes, or until the edges are just golden.
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Remove cookie sheets from the oven and let stand for 1 minute.
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Transfer cookies to wire racks using a wide spatula and allow to cool completely.
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While cookies cool, heat the raspberry jam in a small saucepan until warm and spreadable.
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Spread a thick layer of hot jam onto each solid cookie.
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Top each jam-covered cookie with a cut-out cookie, pressing gently to form a sandwich.
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Place assembled cookies on a wire rack.
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Spoon a small dab of preserves into the opening of each cookie so the jam is visible.
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Dust the tops of the cookies with confectioners' sugar before serving.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 939.3kcal
- % Daily Value *
- Total Fat 77.6g120%
- Saturated Fat 47.2g237%
- Cholesterol 375.1mg126%
- Sodium 602.0mg26%
- Total Carbohydrate 61.2g21%
- Dietary Fiber 0.2g1%
- Sugars 60.8g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When measuring unsifted flour, fluff up the flour in the container with a fork before scooping to ensure accurate measurement and prevent dense cookies.
The dough can be made up to a week in advance. Wrap tightly in plastic wrap and store in the refrigerator or freeze for up to 3 months.
For best results, use a sharp knife or small cookie cutter to create clean edges for the window cutouts. Decorative cutters (stars, hearts) add a festive touch.
If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes to firm up.
Store assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the un-assembled cookies and assemble with jam just before serving.
