- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 cup confectioners' or glazing sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract or 2 drops creamy hazelnut, bitter almond oil, or vanilla butternut flavor
- 1 cup almond flour or 1 cup hazelnut flour, toasted or plain; or 1 cup pecan meal
- 2 ¼ cups Unbleached All-Purpose Flour
- 1 large egg
- 1 cup seedless raspberry jam or apricot jam; or chocolate praline filling
- Almond Flour for dusting
This recipe yields about 5 dozen filled cookies.
- Beat together the butter, sugars, baking powder, salt, cinnamon, and flavor.
- Mix in the nut flour, flour, and egg.
- Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375°F.
- Roll the dough ⅛ thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies.
- Transfer the cookies to an ungreased or parchment-lined baking sheet.
- Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool on a rack.
- Lightly dust the cookies with cutout centers with confectioners' sugar. Spread the solid cookies with ¾ teaspoon praline filling or jam. Place a cutout cookie on top of each filled cookie. Let stand for several hours, until the filling is set.
Cristina's Homemade Linzer Cookies