This recipe makes 36 cookies servings
|Per cookie: about||-|
|total fat||10 g|
|sat. fat||4 g|
- Preparation time: 20 minutes Chill: 1 hour
- Total time : 19 minutes
- Portion size: 36 cookies
These jam-filled sandwich cookies are based on one of Austria's most famous desserts, the Linzertorte. For soft, chewy cookies, assemble a day in advance. For crispier cookies, sandwich the same day as serving.
- 1-1/2 cups 1-1/2cupshazelnuthazelnuts
- 2 cups 2cupsall-purpose flour
- 1-1/2 tsp 1-1/2tspcinnamon
- 1 tsp 1tspbaking powder
- 1 tsp 1tspfinely grated lemon rind
- 1/4 tsp 1/4tspground cloves
- 1/4 tsp 1/4tspsalt
- 1-1/4 cups 1-1/4cupsunsalted butter, softened
- 3/4 cup 3/4cupgranulated sugar
- 1 1eggeggs
- 1 1egg yolkegg yolks
- 1 tsp 1tspvanilla
- 1 cup 1cupraspberry jam
- Icing sugar
On baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant and skins crack, about 8 minutes. Transfer to tea towel; rub to remove most of the skins.
In food processor, process hazelnuts until finely ground. Add flour, cinnamon, baking powder, lemon rind, cloves and salt; process until combined.
In large bowl, beat butter with granulated sugar until light and fluffy; beat in egg and egg yolk, 1 at a time. Beat in vanilla. Stir in flour mixture in 2 additions. Divide dough in half; flatten into discs. Wrap each and refrigerate for 1 hour.
On lightly floured surface, roll out each disc to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round crinkle cookie cutter, cut out shapes, rerolling scraps. Using 1-inch (2.5 cm) round crinkle or star-shaped cutter, cut centres out of half of the cookies to make tops.
Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden brown, 11 minutes. Let cool on pans on racks.
Spread generous 1 tsp (5 mL) raspberry jam on each cookie bottom. Dust icing sugar over tops; place on jam filling.
Source : Canadian Living Holiday Cookbook: Fall 2010