Linzer Cookies Recipe

Nutty and buttery shortbread cookies sandwich and filled with raspberry ham.

Course Dessert

Cuisine European, jewish

Keyword linzer cookies recipe

Prep Time 39

Cook Time 15

Total Time 55

Servings Cookies

Mix the flour, ground nuts, salt and nutmeg in a medium bowl and set aside.
Beat the butter and sugar until light and fluffy, about 1-2 minutes if using a hand mixer, or 3-4 minutes if using a stand mixer. Scrape the bottom and sized of the bowl as you go.
Add the egg and vanilla extract and mix to combine.
Mix in the flour mixture with the mixer on low speed. Mix until the flour has been incorporated and you have a smooth dough.
Divide the dough into two, wrap part with plastic wrap and refrigerate for minimum 1 hour.
Roll the dough between two pieces of parchment paper into 1/8-inch thick. Refrigerate or freeze for 10 minutes to allow the butter to set again.
Use a round cookie cutter (2-inches) with rides to cut the dough.
Transfer the cut cookies to the prepared pan, and use a smaller cookie cutter (you can also use a piping tip) to cut half the cookies in the center.
Place the pans back in the refrigerator while the oven warms to 350F (180C).
bake for 15-17 minutes, until the cookies are light golden brown.
Remove from the oven and allow to cool completely before assembling.

Store at room temperature for up to one week. Freeze for up to three months.
The recipe yields 20-24 cookies depending on the size of the cookies.
Do not over process the hazelnuts, otherwise it will turn into oil. Use 1 Tablespoon of the flour to ground the hazelnuts in the food processor to prevent it from becoming too oily.

Handling the cookies: This might be the most tricky step, because there is a large amount of butter it might get sticky and hard to handle. In this case, the refrigerator is your best friend keep the dough chilled. I like to place the rolled dough in the freezer, between two pieces of parchment paper for 10 minutes. You don't have to use parchment paper, if you feel comfortable, use a rolling pin to roll the dough over a lightly floured surface.

The round cookie cutter with the ridges is the iconic shape to these cookies but you can use different shapes like hearts, square, rectangle or even starts.

Other options for Linzer cookie cutters are biscuit cutter, with a small cookie cutter for the window. For the "window" use a smaller cookie cutter, or the back of a piping tip.