Well, if you are wondering what a nice sweet treat would be, you might as well make some cookies. But what kind of cookies?
The list can go on and on when it comes to cookies. But do you know what an excellent option is? Linzer Cookies! Yes, that’s right. These cookies are one of the most popular desserts or snacks and are perfect for any occassion. I bet you would love them, especially if you are a huge fan of jam, be it strawberry, raspberry, and many more.
Just imagine the wonderful combination of flavorful cookies and sweet fruity jam. Plus, the cookies once filled and dusted, are really attractive. You can choose from different cut-outs like stars, hearts, etc. Whatever you desire! 🙂
This Linzer Cookie recipe is something that you should try making. I can guarantee you that everybody would love it, not just the kids but also adults. If you had Linzer Torte before and you liked it, then brace yourself as these little beauties are the mini version of that famous type of torte.
These cookies showcase the nutty and fruity taste of the famous Linzer Torte. And since it’s Christmas time, use a star cookie cutter.
1/2 c. hazelnut flour
2 1/2 c. cake flour (do not use self-rising)
1 tbsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 c. pecans
2 1/4 sticks butter (unsalted, room temperature)
1 c. granulated sugar
1 large egg
6 tbsp. raspberry preserves
all-purpose flour (for surface)
confectioner’s sugar (for dusting)
- Combine hazelnut flour, cake flour (2 cups), baking powder, cinnamon, and salt in a medium bowl.
- Using a food processor, pulse pecans and remaining cake flour (1/2 cup) until finely ground. Make sure that it is not wet though. Add to the flour mixture.
- Using a mixer on medium speed, beat butter and granulated sugar for about 5 minutes or until pale and fluffy. Put on low and beat in flour mixture until combined.
- Divide the dough in half. Shape each half into a disk and wrap in plastic. Refrigerate for about 2 hours or until firm.
- Preheat oven to 325 degrees Fahrenheit. Take the disks of dough and roll each one to 1/8-inch thickness on a floured surface. Put on a baking sheet and refrigerate for 20 minutes.
- Using a 3-inch cutter, cut out star shapes. From the center of half the cookies, cut a star using a 1 1/2-inch cookie cutter.
- Line baking sheets with parchment paper and transfer the cookies, about 2 inches apart from each other.
- Bake for about 15 minutes or until pale gold.
- Let cookies cool for 10 minutes and transfer them on wire racks to cool completely.
- Dust cookies with confectioner’s sugar and spread about 1/2 teaspoon preserves onto the center of each uncut stars. Top with cutout stars.
It is very important that you roll the dough out before refrigerating it. This helps avoid cracking.
You can definitely make the dough ahead of time – 2 weeks in advance if you plan on refrigerating it. It can even last up to a month if you freeze it. Make sure to thaw it though before using.
Also, you can store the unfilled cookies at room temperature for a couple of days. Simply fill them with preserves before serving.
These star-shaped Linzer cookies will certainly be a hit with your family! 🙂