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Favorite Linzer Cookies

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Favorite Linzer Cookies

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
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups butter
softened
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1 cup sugar
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1 each eggs
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1 each egg yolks
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1 teaspoon lemon zest
grated
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½ teaspoon vanilla extract
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3 ⅓ cups hazelnuts (filberts)
or almonds, very finely ground
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3 ⅓ cups cake flour
unsifted
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1 teaspoon baking powder
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1 ¼ teaspoons cinnamon
ground
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12 ounces raspberry jam
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1 x powdered sugar
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Ingredients

Amount Measure Ingredient Features
355 ml butter
softened
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237 ml sugar
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1 each eggs
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1 each egg yolks
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5 ml lemon zest
grated
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2.5 ml vanilla extract
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789 ml hazelnuts (filberts)
or almonds, very finely ground
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789 ml cake flour
unsifted
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5 ml baking powder
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6.3 ml cinnamon
ground
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346.8 ml/g raspberry jam
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1 x powdered sugar
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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 15553% 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?
 

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