Linzer Cookies - With Raspberry Jam

Name: Linzer Cookies - With Raspberry Jam
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-5 dozen
Ingredients: 1 1/2 cups unsalted butter, room temperature; 1 cup granulated sugar; 2 eggs; 3 1/2 cups sifted all-purpose flour; 1/3 teaspoon kosher salt; 1/2 grated a lemon, rind of; 1 1/4 cups finely grated hazelnuts (or finely chopped or ground); 2 egg whites, slightly beaten; 2 cups raspberry jam (more or less, according to your taste); 1/4 cup powdered sugar, -or-; melted chocolate (optional)

Submitted by LifeIsGood

"A recipe from German Cooking cookbook. I love the combination of raspberry jam and hazelnuts. Yum. Also, there is an option to drizzle the cookies with chocolate!"

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Ready In:: 1hr
Ingredients:: 11
Yields:: 4-5 dozen

ingredients

1 ¹⁄₂ cups unsalted butter, room temperature
1 cup granulated sugar
2 eggs
3 ¹⁄₂ cups sifted all-purpose flour
¹⁄₃ teaspoon kosher salt
¹⁄₂ grated a lemon, rind of
1 ¹⁄₄ cups finely grated hazelnuts (or finely chopped or ground)
2 egg whites, slightly beaten
2 cups raspberry jam (more or less, according to your taste)
¹⁄₄ cup powdered sugar, -or-
melted chocolate (optional)

directions

With a mixer, beat the butter and sugar until light and fluffy.
Beat in the 2 whole eggs, until incorporated.
Stir in flour, salt, lemon peel and hazelnuts. Combine the mixture into a smooth ball. Cover with foil or plastic wrap and refrigerate for 2 hours of overnight.
Preheat oven to 375 degrees F.
Lightly grease (or spray with Pam) several cookie sheets.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a 2 inch round cookie cutter to cut out as many rounds as you can.
On half of the dough rounds, cut out 1/2 inch circles, creating circular windows in the centers of the rounds.
With a spatula, arrange all the dough rounds on the cookie sheets ( you'll have some full rounds and some rounds with windows. There will be some extra dough from the window cut outs); brush tops with the egg whites, using a pastry brush.
Bake for 10 - 12 minutes or until lightly browned. Remove rounds from the baking sheets and cool on wire racks for about 15 mintues.
Spread each full round with jam.
Top each with a windowed cookie.
Let cool completely and either sprinkle with powdered sugar or drizzle with melted chocolate!

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RECIPE SUBMITTED BY

LifeIsGood

United States

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!

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