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Cake Crumbs Linzer Cookies

Course Dessert
Cuisine American
Keyword cake crubs, cookies, linzer, linzer cookies, sandwitch cookies
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 36 Double Cookies

Ingredients

  • 3/4 + 2 TBS Cup Sugar (170 g / 6 oz)
  • 1 2/3 Cup Vegetable Shortening, room temp, (340 g / 12 oz)
  • 1/2 tsp Salt
  • 1 1/4 tsp Ground Cinnamon
  • 1 Large Egg, beaten
  • 13/4 + 2 TBS Cup Bread Flour (255 g / 9 oz)
  • 4 3/4 Cups Cake Crumbs (340 g / 12 oz)
  • 1 + 2TBS Cup Toasted Hazelnuts (85 g / 3 oz)
  • 1/2 Cup Powdered sugar, for dusting
  • 1 Cup Raspberry Jam (320 g / 11 oz)

Instructions

  1. In bowl of a standing mixer, place the sugar, shortening and cinnamon until smooth, 3-5 minutes. Add the egg in a slow stream mix until blended and gradually add the flour, cake crumbs and nuts.Mix for about 5 minutes until you have  soft and sticky dough.

  2. Cover the bowl with plastic wrap and refrigerate for a minimum of 12 hours.

  3. When ready to bake, preheat oven to 375F and line 3 cookie pans with parchment paper.

  4. Remove dough from the refrigerator and place it on a clean and smooth working space.

  5. Roll the dough about 1/4" thick and using a cookie cuter cutter 3"-4" size circles, cutting a small circle in the center of half the cookies.

  6. Arrange the cookies on the baking pans making sure there is 2" apart between each cookie and bake on the middle rack for 8-12 minutes.

  7. Remove from the oven and allow to completely cool. Dust the top cookies with powdered sugar and apply 1/2 tsp of raspberry jam on the bottom cookies. Place the dusted cookies on top of the raspberry cookies.