My sisters made these over the Christmas break for the Rawle-Matheson bash. They are so good! My sister-in-law R requested the recipe, so Mom sent me this and I blog it here in case I want to make these cookies some time in the future.
Linzer Cookies
Cookies inspired by the famous jam-filled Linzetorte. These are ideal for any occasion. This recipe taken from the insert which came with the linzer cutters.
Ingredients:
1 1/4 cups of whole nuts, hazelnuts or almonds
1 c. butter
2/3 c. granulated sugar
2 large eggs
1 t. vanilla extract
2 c. flour
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 t. lemon zest
Confectioner's sugar for dusting
1 c. seedless jam
Directions:
1. Preheat oven to 375F.
2. Place nuts in a food processor and process until medium fine in texture.
3. Line baking sheets with parchment paper and set aside until ready for use.
4. Beat butter and sugar together with an electric mixer on medium high until light and creamy in texture.
5. Add eggs and beat until smooth.
6. Add in the vanilla and beat until combined.
7. In a separate bowl, combine flour, nuts, baking powder, cinnamon, salt, and lemon zest.
8. Add the flour mixture to the butter mixture and beat to combine.
9. Place in freezer until firm, approximately 30-40 minutes.
10. Dust a clean surface generously with flour, and roll out the dough to approximately 1/8 inch thickness.
11. Using the linzer cutter without an insert, cut out cookies (at least 36) and transfer to the prepared cookie sheets--these will be bottom pieces.
12. Next cut out 36 more with an insert shape in cookie cutters--these will be the top pieced of the cookies. You can either re-roll the cutouts or bake them.
13. Bake all cookies for about 8 minutes until golden brown. Transfer to a wire rack until completely cooled.
14. Sift confectioners sugar over top pieces of the cookies.
15. Spread about 1 t. jam on each of the bottom halves and place the top half (cut out piece) on jam covered bottom half.
15. Cookies can be stored carefully in an airtight container for up to one week.
Linzer Cookies
Cookies inspired by the famous jam-filled Linzetorte. These are ideal for any occasion. This recipe taken from the insert which came with the linzer cutters.
Ingredients:
1 1/4 cups of whole nuts, hazelnuts or almonds
1 c. butter
2/3 c. granulated sugar
2 large eggs
1 t. vanilla extract
2 c. flour
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 t. lemon zest
Confectioner's sugar for dusting
1 c. seedless jam
Directions:
1. Preheat oven to 375F.
2. Place nuts in a food processor and process until medium fine in texture.
3. Line baking sheets with parchment paper and set aside until ready for use.
4. Beat butter and sugar together with an electric mixer on medium high until light and creamy in texture.
5. Add eggs and beat until smooth.
6. Add in the vanilla and beat until combined.
7. In a separate bowl, combine flour, nuts, baking powder, cinnamon, salt, and lemon zest.
8. Add the flour mixture to the butter mixture and beat to combine.
9. Place in freezer until firm, approximately 30-40 minutes.
10. Dust a clean surface generously with flour, and roll out the dough to approximately 1/8 inch thickness.
11. Using the linzer cutter without an insert, cut out cookies (at least 36) and transfer to the prepared cookie sheets--these will be bottom pieces.
12. Next cut out 36 more with an insert shape in cookie cutters--these will be the top pieced of the cookies. You can either re-roll the cutouts or bake them.
13. Bake all cookies for about 8 minutes until golden brown. Transfer to a wire rack until completely cooled.
14. Sift confectioners sugar over top pieces of the cookies.
15. Spread about 1 t. jam on each of the bottom halves and place the top half (cut out piece) on jam covered bottom half.
15. Cookies can be stored carefully in an airtight container for up to one week.
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