How to Cook

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Recipe

Linzer Cookies

30 - 40 min single recipe cover
Ingredients
  • 1 – ¼ cup of whole nuts
  • hazelnuts or almonds
  • 1 cup of unsalted butter
  • 2/3 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • Confectioners sugar for dusting
  • 1 cup seedless raspberry jam (you can substitute cherry
  • apricot or strawberry)
Methods
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1

Pre-heat oven to 180C

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2

Place nuts in a food processor and process until medium fine in texture.

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3

Line baking sheets with parchment paper and set aside until ready to use.

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4

Beat butter and sugar together with an electric mixer on a medium high until light and creamy in texture.

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5

Add eggs and beat until smooth.

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6

Add vanilla and beat until combined.

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7

In a separate bowl, combine flour, nuts, baking powder, cinnamon, salt, and lemon zest.

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8

Add the flour mixture to the butter mixture and beat to combine.

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9

Place in freezer until firm, approximately 30 – 40 minutes.

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10

Dust a clean surface generously with flour, and roll out the dough to approximately 1/8-inch thickness.

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11

Using the linzer cutter without an insert, cut out cookies (at least 36) and transfer to the prepared cookie sheets – these will be the bottom pieces

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12

Next cut out 36 more with an insert shape in cookie cutters – these will be the top pieces of the cookies. You can either re-roll the cutouts or bake them.

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13

Bake all cookies for about 8 minutes until golden brown. Transfer to a wire rack until completely cooled.

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14

Sift confectioners sugar over top pieces of the cookies.

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15

Spread about 1 teaspoon jam on each of the bottom halves and place top half (cut out piece) on jam covered bottom half.

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16

Cookies can be stored carefully in an airtight container for up to one week.

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