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Favorite Linzer Cookies

Favorite Linzer Cookies

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Submitted by cheflynne

Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie.

YIELD

48 servings

PREP

60 min

COOK

15 min

READY

75 min

Ingredients

1 ½ 355
CUPS ML BUTTER
softened
1 237
CUP ML SUGAR
1 1
EACH EACH EGGS
1 1
EACH EACH EGG YOLKS *
1 5
TEASPOON ML LEMON ZEST
grated
½ 2.5
TEASPOON ML VANILLA EXTRACT
3 ⅓ 789
CUPS ML HAZELNUTS (FILBERTS)
or almonds, very finely ground
3 ⅓ 789
CUPS ML CAKE FLOUR
unsifted
1 5
TEASPOON ML BAKING POWDER
1 ¼ 6.3
TEASPOONS ML CINNAMON
ground
12 346.8
OUNCES ML/G RASPBERRY JAM
1 1

Directions

When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring.

Preheat oven to 350℉ (180℃).

Beat butter and sugar in large bowl with electric mixer until light and fluffy; beat in egg, egg yolk, lemon rind and vanilla; stir in nuts.

Stir in flour, baking powder and cinnamon, blending well to make a stiff dough; wrap in wax paper; chill several hours or overnight.

Cut dough in half.

(Refrigerate other half.)

Roll out dough between sheets of wax paper to slightly less than a ¼ inch thickness.

Remove top sheet of wax paper.

With a 2-inch round cookie cutter cut out as many circles from the dough as you can.

Carefully remove circles from bottom sheet of wax paper; place cookies on ungreased cookie sheets.

Refrigerate scraps of dough for second rolling.

Repeat with other half of the dough, cutting out an equal number of 2-inch circles as from the first batch.

Place on ungreased cookie sheets, cut out center of each of the second batch of cookies.

Use any scraps of dough for second rolling.

Roll scraps of dough out for second rolling; cut out equal number of solid circles and circles with open centers.

Bake in a 350℉ (180℃) F oven for 12 minutes, or until edges of cookies are golden.

Remove cookie sheets from oven; let stand 1 minute.

Remove cookies with wide spatula to wire racks. Cool.

Heat raspberry jam in a small saucepan.

Spread each of the solid cookies completely with a thick layer of hot preserves.

Top each with a cut-out cookie; press gently together to make a sandwich.

Place on wire rack.

Sprinkle tops of cookies with confectioners’ sugar.

Spoon dab of preserves in opening of each cookie; let preserves set slightly.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

The hazelnuts give this cookie the best flavor

 

 

Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 155 53% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 45mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 2%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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