Linzer Cookies

Name: Linzer Cookies
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 0 teaspoons cinnamon; 1 large egg; 591 milliliters all-purpose flour; 85 grams 2/3 cup hazelnuts; 118 milliliters packed light brown sugar; 340 grams seedless raspberry jam; 1 teaspoons salt; 237 milliliters sticks unsalted butter, softened; 1 teaspoon vanilla

Need a vegetarian dessert? Linzer Cookies could be a spectacular recipe to try. This recipe serves 24. One portion of this dish contains around 2g of protein, 10g of fat, and a total of 198 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 hours. Head to the store and pick up butter, raspberry jam, egg, and a few other things to make it today.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.

Ingredients you will need

Hazelnuts

Toast

Nuts

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Baking Pan

Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.

Ingredients you will need

Brown Sugar

Nuts

Equipment you will use

Food Processor

Whisk together flour, baking powder, salt, and cinnamon in a small bowl.

Ingredients you will need

Baking Powder

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Hand Mixer

Stand Mixer

Bowl

Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Equipment you will use

Oven

Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm.

Ingredients you will need

Dough

Roll

Equipment you will use

Wax Paper

Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once).

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Cookie Cutter

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.

Ingredients you will need

Equipment you will use

Oven

Spatula

Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

Ingredients you will need

Spread