Linzer Cutouts

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 1 hr 15 min
  • Cook: 15 min
  • Yield: 24 cookies
Share This Recipe

Ingredients

Directions

  1. Pulse the hazelnuts and 1/8 cup granulated sugar in a food processor until finely ground. Transfer to a bowl and whisk in the flour, baking powder, cinnamon, salt and cloves.
  2. Beat the butter and the remaining 1/8 cup granulated sugar in a large bowl with a mixer until fluffy. Beat in the egg, vanilla and lemon zest. Gradually add the flour mixture and mix until just combined. Divide the dough in half, flatten each half into a 5-inch disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day.
  3. Roll out each disk of dough between 2 sheets of parchment paper to 1/8 inch thick. Refrigerate until firm, about 20 minutes.
  4. Line 2 baking sheets with parchment paper. Cut out stars or trees using a 2-inch cookie cutter and place them 1 inch apart on the prepared baking sheets. Cut out the centers of half of the cookies using smaller cutters. Refrigerate 10 minutes. Reroll the scraps just once and repeat. (Refrigerate the dough if it gets too soft.)
  5. Preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack.
  6. Dust the cutout cookies generously with confectioners' sugar. Spread about 1 teaspoon preserves on the underside of each whole cookie, then sandwich with the cutout cookies. Store in an airtight container up to 3 days.
17m Easy 97%
CLASS
32m Easy 99%
CLASS
15m Intermediate 100%
CLASS
Erin Jeanne McDowell

Soft Sugar Cookies

21m Easy 98%
CLASS
4m Easy 98%
CLASS
24m Easy 94%
CLASS
James Briscione

Sugar Cookies

9m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now