Recipe is courtesy of Fox Run Craftsmen, Ivyland, Pa. 18974
These very pretty Linzer cookies are inspired by the Linzertorte, a famous Austrian dessert. Linzer cookies are basically a sandwich cookie, with a decorative cut-out on the top cookie. The bottom cookie is spread with jam, the top cookie is sprinkled with powdered sugar, and then carefully placed on top of the jam. You can find special cookie cutters to make these cookies at most kitchen stores. They usually come with several inserts to choose from (star, heart, diamond, etc.) for cutting out the top cookie. This recipe came with my Linzer cookie cutter set. If you do not have these cutters at home, don’t fret, just use a medium-sized cutter (about 2 inches wide) for the top and bottom cookie (circle, square, heart, etc.), then any small cookie cutter for the decorative cut-out.
I used seedless raspberry jam, but you can substitute cherry, apricot, strawberry, black currant, whatever you prefer. If you love chocolate (and who doesn’t), substitute a chocolate glaze or frosting for the jam. If you prefer to use chocolate, substitute orange zest for the lemon zest. Enjoy!
1 1/4 cup whole nuts, hazelnuts or almonds
1 cup unsalted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon lemon zest
powdered sugar, for dusting cookie tops
1 cup jam, for spreading on the bottom cookies (I used seedless raspberry)
1.Place nuts in a food processor and process until medium-fine in texture.
2. Beat butter and sugar together with an electric mixer on medium-high, until light and fluffy.
3. Add eggs and beat until smooth. Add vanilla and beat until combined.
4. In a separate bowl, combine flour, nuts, baking powder, cinnamon, salt, and lemon zest.
5. Add the flour mixture to the butter mixture and beat to combine. Divide the dough in half and wrap each piece with wax paper or plastic wrap, and freeze until firm, about 30-40 minutes.
6. Preheat oven to 375°F. Line baking sheets with parchment paper, or Silpat. Dust a clean surface with flour, and roll out one piece of dough to approximately 1/8 inch thickness. Cut out about 36 cookies and transfer to the cookie sheets, leaving about an inch in between the cookies. These will be the bottom pieces.
7. Bake the cookies for about 8 minutes, or until golden brown. Keep in mind that the time may need to be adjusted if you use a different size cutter than 2 inches, you may also wind up with a different amount of cookies.
8. Place cookies on a rack to cool. Cut out the top cookies and using a small cutter, cut out a decorative piece. Re-roll the small pieces and continue to cut until you have an equal number of tops and bottoms. Bake the tops for about 8 minutes and allow them to cool on a rack.
9. Spread about 1 teaspoon jam on the bottom cookie. Sift powdered sugar over the top cookie and then place it gently on top of the jam of the bottom cookie. Cookies can be stored in an airtight container for up to 1 week.
A Linzer cookie cutter with decorative inserts
other cookie cutter options