Linzer Cookies
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
46
Sourness
42
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
3 cups
Butter1 cup
Sugar1
Egg1 tsp
Lemon (rind)1 tsp
Vanilla1.5 cups
Ground Hazelnut (finely)2.25 cups
Cake Flour1 tsp
Baking Powder1 tsp
Cinnamon170 g
Raspberry JamDirections:
1
Cream butter with paddle attachment
2
Add sugar and continue creaming
3
Add the egg, lemon, and vanilla and mix
4
Add nuts and mix
5
Stir together dry ingredients in a bowl and add to mixer and blend
6
Form into disks, wrap and chill
7
Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface
8
Cut out disks, fluted if desired, approximately 2 inches in diameter
9
Cut out the centers of half the disks with a cutter in the shape of your choice
10
Re-roll scraps and repeat
11
Chill cut out dough
12
Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack
13
Heat the jam and spread the solid disks with a layer of the hot jam
14
Glue on the lids pressing down lightly
15
Sprinkle with powdered sugar, then fill the holes with more jam
16
Let set slightly before serving