Linzer Cookies
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
53
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Before grinding the nuts I roll them between my fingers to remove some of the skins, but not all
2
I like the look and flavor of the dough when some of the skins are left on
3
In a food processor, grind the nuts and 1/3 cup sugar until they are a very fine powder
4
Adding a bit of the sugar prevents the nuts from becoming a paste
5
Set aside
6
In a separate bowl whisk together the cake flour, cinnamon, baking soda, and salt
7
Set aside
8
In a stand mixer, beat together the butter and remaining sugar until light and fluffy on medium speed, about 1 to 2 minutes
9
Add the egg, vanilla and zest; beat until incorporated
10
Add the flour and mix just until the dough comes together
11
Separate the dough into two disks and wrap in plastic
12
Refrigerate for at least an hour before rolling out
13
The dough can be frozen for up to a month
14
Roll the dough out on a well-floured surface to 1/4 -inch thick rectangle
15
As the dough warms up it will get sticky, so be sure to use plenty of flour
16
Use a 3-inch round cookie cutter to cut the dough
17
You can reroll the dough that is left as scraps
18
Use a small 1/2 -inch cutter or a large round decorating tip to create the hole in half of the cookies
19
Bake them for 10-12 minutes, or until the cookies are golden brown
20
Let the cookies cool on a rack
21
Put 2 teaspoons of the raspberry jam on each of the cookies without the holes
22
Dust the cookies with the holes with confectioners' sugar
23
Sandwich the two cookies together, so the jam comes through the hole
24
Enjoy!;