Linzer Cookies

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
8 servings

Ingredients
  • 3/4 cups butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon lemon rind
  • 1/4 teaspoon vanilla
  • 1 1/2 cups finely ground hazelnuts or almonds
  • 2 1/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 6 ounces raspberry jam
  • Powdered sugar
Directions

Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.


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