Linzer Cookies
14 people added this to their Recipe Box
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 162162 cal |
| pro | 2 g2g pro |
| total fat | 10 g10g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 17 g17g carb |
| fibre | 1 g1g fibre |
| chol | 28 mg28mg chol |
| sodium | 30 mg30mg sodium |
| potassium | 56 mg56mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 66 vit A |
| vit C | 22 vit C |
| folate | 1010 folate |
- Preparation time: 20 minutes Chill: 1 hour
- Total time : 19 minutes
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.
Ingredients
- 1-1/2 cups hazelnuts 1-1/2 cups hazelnuts
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
- 1 tsp baking powder 1 tsp baking powder
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 tsp salt 1/4 tsp salt
- 1-1/4 cups unsalted butter , softened1-1/4 cups unsalted butter, softened
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 egg 1 egg
- 1 egg yolk 1 egg yolk
- 1 tsp vanilla 1 tsp vanilla
- 1 cup raspberry jam 1 cup raspberry jam
- Icing sugar Icing sugar
Preparation
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 sa< 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.
In food processor, process hazelnuts until finely ground. Add flour, cinnamon, baking powder, lemon rind, cloves and sa< 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
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