Christmas Nutty Linzer Cookies
Submitted by happyzhangbo
Christmas Linzer cookies, tender ground-hazelnut shortbread sandwiched with raspberry jam and dusted with powdered sugar, jam peeking through a cut-out window. A nutty, festive take on the Austrian classic.
YIELD
48 servingsPREP
22 minCOOK
20 minREADY
45 minLinzer cookies are the elegant centerpiece of any Christmas cookie tin, and they earn that spot. The dough is built on finely ground hazelnuts (or almonds), which give the buttery shortbread its signature nutty richness and tender, sandy crumb.
Lemon zest and a touch of cinnamon nod to the cookies’ Austrian Linzertorte roots, adding brightness and warmth.
The classic look comes from sandwiching. You bake plain rounds and matching rounds with a little window cut from the center, then layer them with raspberry jam so it glows through the cut-out.
A dusting of powdered sugar over the top windows finishes them, with extra jam spooned into the opening for a jewel-like center.
Chilling the dough is the key technical step; the nut-rich dough is soft, and cold dough rolls and cuts cleanly into crisp shapes.
Chef Tips
- Grind the nuts finely, but stop before they turn to paste, so the dough stays sandy.
- Chill the dough well, since it’s soft and rolls much better cold.
- Dust the cut-out tops with powdered sugar before adding jam so the sugar stays bright, not soaked.
- Use a thick, good-quality jam so the filling holds in the window.
Variations
- Swap raspberry for apricot, blueberry, or red currant jam.
- Use almonds or walnuts in place of hazelnuts.
- Add a little orange zest or a pinch of clove to the dough.
Ingredients
Directions
Preheat oven to 350℉ (180℃) degrees.
Cream butter with an electric mixer.
Add sugar and keep creaming.
Add the egg, lemon, and vanilla and continue mixing.
Add nuts and mix well.
Whisk together dry ingredients in another bowl and add to mixer and blend until just incorporated.
Form into disks, wrap in waxed papper or plastic wrap and chill.
Roll out dough with floured rolling pin to ⅛ inch thickness on a well floured cutting board or working surface.
Cut out disks, fluted if desired, 2 inches in diameter.
Cut out the centers of half the disks with a cutter in your favorite shapes.
Re-roll scraps and repeat.
Refrigerate cut out dough until ready to bake.
Bake for 11 to 14 minutes or until edges turn golden, then cool on a wire rack.
Heat the jam and spread evenly on the solid circles with a layer of the hot jam.
Arrange the other circles with the cut-out centers on top of jam, pressing down lightly.
Sprinkle with powdered sugar, then fill the centres with more jam.
Allow sandwiches to set.
Store in an air-tight container for up to 1 week or freeze up to 3 months.
Comments
