Linzer Cookies
Nutty and buttery shortbread cookies sandwich and filled with raspberry ham.
- Prep time
- 39 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups All-purpose flour ((240g))
- 1/2 Cup Ground Toasted Hazelnuts ((60g))
- 1/2 teaspoon Salt
- 1/2 teaspoon ground nutmeg
- 1/3 Cup Sugar ((70g))
- 1 Cup unsalted butter softened
- 1 Large Egg at room temperature ((225g))
- 1 teaspoon Vanilla extract
- 1/2 Cup Powdered sugar, for dusting
- 1 Cup Raspberry Jam ((320 g / 11 oz))
Instructions
- 1
Mix the flour, ground nuts, salt and nutmeg in a medium bowl and set aside.
- 2
Beat the butter and sugar until light and fluffy, about 1-2 minutes if using a hand mixer, or 3-4 minutes if using a stand mixer. Scrape the bottom and sized of the bowl as you go.
- 3
Add the egg and vanilla extract and mix to combine.
- 4
Mix in the flour mixture with the mixer on low speed. Mix until the flour has been incorporated and you have a smooth dough.
- 5
Divide the dough into two, wrap part with plastic wrap and refrigerate for minimum 1 hour.
- 6
Roll the dough between two pieces of parchment paper into 1/8-inch thick. Refrigerate or freeze for 10 minutes to allow the butter to set again.
- 7
Use a round cookie cutter (2-inches) with rides to cut the dough.
- 8
Transfer the cut cookies to the prepared pan, and use a smaller cookie cutter (you can also use a piping tip) to cut half the cookies in the center.
- 9
Place the pans back in the refrigerator while the oven warms to 350F (180C).
- 10
bake for 15-17 minutes, until the cookies are light golden brown.
- 11
Remove from the oven and allow to cool completely before assembling.