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Linzer Cookies
In this classic Austrian treat, hazelnut cookies are sandwiched around raspberry jam and dusted with confectioners' sugar.
Adapted from King Arthur Flour.
Linzer Cookies
About This Recipe
| Yield: | makes about 3 dozen sandwich cookies, depending on size of cutters |
| Active time: | 35 minutes |
| Total time: | 45 minutes |
| Special equipment: | Linzer cookie cutters |
| This recipe appears in: | Cookie Monster: Linzer Cookies |
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup confectioners' sugar, plus more for coating
- 1/2 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup hazelnut flour
- 2 1/4 cup all purpose flour
- 1 egg
- 1 1/4 cups raspberry jam
Procedures
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1
In a large bowl, combine butter, confectioners' sugar, and sugar. Beat until creamy, about 2 minutes.
-
2
Add baking powder, vanilla extract, cinnamon, and salt and beat until well combined.
-
3
Add hazelnut flour, all purpose flour, and eggs to bowl and beat until dough comes together. Cover dough in plastic wrap and refrigerate for 1 hour.
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4
Preheat oven to 375°F. Line two baking sheets with parchment paper.
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5
Lightly flour a clean work surface. Roll out half the dough to 1/8 inch thickness. Use Linzer cookie cutters to cut out large shapes. Use the smaller cutter to cut out shapes from 1/2 of cookies. Repeat until all dough is used.
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6
Bake cookies until golden, about 10 minutes. Let cool on a wire rack.
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7
Spread the larger cookies with jam. Place a cut-out cookie on top to complete the sandwich. Dust cookies with powdered sugar.
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