One more week until the kids are out for Christmas break. Four more days until my mother-in-law gets here. I’m running out of time to get everything done! THERE’S NOT ENOUGH TIME! Why does it always feel like time goes by so quickly this time of year? It’s my favorite time of the year, but I wish I could slow down and enjoy it more. I am enjoying all of the baking though. This year I have a lot more time to spend with the kids and involve them in the baking and decorating. These Linzer Cookies are fun to fill and dust with powdered sugar.
Linzer cookies are typically made with hazelnut flour, which I prefer, but you could use almond flour as well. The hazelnuts and cinnamon are an amazing flavor combination. And a touch of lemon zest brightens up the flavor.
To make the dough, beat the butter and sugar together on medium-high speed for 5 minutes. Use a spatula to scrape down the bottom and sides of the bowl every minute. Add the egg and yolks and continue beating and scraping for another 2 minutes.
In a separate bowl, combine the bread flour, hazelnut (or almond) flour, cinnamon and lemon zest. Whisk until everything is thoroughly combined. Add to the butter mixture and mix on low just until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Roll out the chilled dough on a floured surface. The dough should be pretty thin, maybe 1/8″. Cut out shapes (I like to use rippled circles but you could do plain circles, hearts or stars). Place on a parchment lined baking sheet an inch apart. In half of the cookies, cut a small shape out of the center. I usually do hearts and stars but I couldn’t find my tiny cutters so I used a round piping tip to cut out circles. 🤷♀️
Bake for 12-13 minutes, or until the edges are golden brown. Cool and then dust the tops of the cookies with the shapes cut out of them with powdered sugar.
Spread raspberry jam on the tops of the regular cookies and then top with the sugar dusted cookies. Aren’t they so pretty?!? You can get 24 sandwich cookies with a 2″ round cutter.
Linzer CookiesCourse: DessertDifficulty: Easy
(1 cup + 1 Tbsp)
2 Egg Yolks
Bread Flour 240g
Hazelnut Flour 180g
(2 1/2 cups)
Ground Cinnamon 1 1/2 tsp
Lemon Zest 2 tsp
- Beat the butter and sugar together at medium-high speed for 5 minutes. Scrape down the sides and bottom of the bowl every minute.
- Add the egg and yolks and continue beating and scraping for another 2 minutes.
- In a separate bowl, add the bread flour, hazelnut flour, cinnamon and lemon zest. Whisk until well combined.
- Add the flour mixture to the butter mixture and mix on low speed just until the dough comes together.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- Roll out chilled dough on a floured surface and cut out shapes.
- Bake at 350°F on a parchment lined baking sheet for 12-13 minutes or until the bottoms are golden brown.
- Cool and fill with raspberry jam. Dust the cookie tops with powdered sugar.