Linzer Cookies

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Linzer Cookies
These pretty sandwich cookies are festive and exceedingly delicious. Reminiscent of the famous Viennese Linzertorte with a generous filling of raspberry preserves, sandwiched between a cookie base and cutout top so the filling peeks through. Linzer cookies are traditionally made with hazelnuts, but you can substitute with almonds, pecans, or walnuts if you prefer.
Recipe type: Sandwich Cookie, Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2½ Dozen Sandwiches Storage: Airtight Container, Room Temperature

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Ingredients
Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup filberts (hazelnuts), blanched
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon freshly grated lemon zest
  • Tip: Use a citrus zester fresh zest. Use standard measuring cups and spoons or scales for accurate measuring.
Filling and Topping:
  • ½ cup raspberry preserves
  • ¼ cup confectioner’s (powdered) sugar
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking powder, cinnamon, and salt. Whisk together to mix.
  2. In a food processor, pulse the hazelnuts until finely ground. Add the hazelnuts to the flour mixture. Whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, vanilla, and lemon zest; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
  4. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours.
  5. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  6. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough with a round 2½ inch scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Cut out the center from half of the shapes with a 1½ inch scalloped cookie cutter. Re-roll the scraps, or bake the 1½ inch shapes separately.
  7. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 to 13 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling and Topping:
  1. Spread about 1 teaspoon of the raspberry preserves over each cookie without the middle cutout.
  2. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioner’s sugar. Place the cutout cookies on top of the raspberry-covered cookies.
Adapted from: Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005