Linzer Cookies
Linzer Cookies are a tender cookie filled with spiced jam. They are a favorite a Christmastime.
This is a Readers' Favorite from Family Circle magazine in 1979.
You can use any shape cookie cutter you want to make these cookies.
Ingredients
- 1 1/2 cups (3 sticks) butter (room temperature)
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- 3 1/2 cups (about 1 pound) finely ground hazelnuts
- 3 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 1 (12 ounce) jar raspberry jam
- Confectioners' sugar
Instructions
- Heat oven to 350 degrees F.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Beat in egg, egg yolk, lemon rind and vanilla extract. Stir in nuts.
- Mix flour, baking powder and cinnamon on wax paper. Stir into egg mixture, blending well to make a stiff dough; use hands if necessary to mix the ingredients together. Wrap in wax paper and chill several hours or overnight.
- Divide dough into quarters. Work with one quarter at a time and refrigerate the rest. Roll quarter between sheets of wax paper to about 1/4 inch thickness. With a 2 inch round cookie cutter, cut as many circles from dough as possible. Carefully remove circles from wax paper and place on ungreased baking sheet. Repeat process with remaining 3 quarters. Refrigerate scraps for second rolling.
- With a 1 3/4 inch round cookie cutter, cut out and remove center of half the circles on baking sheets. Re-roll the scraps. Bake for 8 to 9 minutes or until edges are golden. Remove from oven and cool cookies on baking sheet for about 5 minutes. Carefully remove cookies with metal spatula to wire racks to cool completely.
- 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. 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.
