Store in an airtight container and dust with powdered sugar before serving, if desired. When cookies are completely cool, spread an uncut round with preserves and top with a cut round.
Combine scraps and reroll until all dough is used.īake for approximately 12 minutes, until cookies are just starting to brown at the edges (you may need an additional minute or two depending on the thickness of your cookies). Using a smaller round cutter, remove a circle from 1/2 of your cookie rounds (these will provide the cookie tops). Using a 2 inch round cookie cutter, cut out rounds and arrange on your baking sheet. Working with 1/4 or 1/2 of the dough at a time, roll out on a well-floured surface, dusting the top of the dough with flour, until it is 1/4 inch thick. Preheat oven to 350F and line baking sheets with parchment paper. Divide dough into two discs, cover well with plastic wrap, and refrigerate for at least 6 hours or overnight (or freeze 1-2 hours, until firm). Add to flour mixture and pulse until dough comes together. In a small bowl, stir together yolks and lemon juice. Add butter and pulse until mixture is crumbly. Add sugar, cocoal, lemon zest, cinnamon, cloves and salt. In a food processor, process flour and hazelnuts into a fine powder. If you’d like to spice it up a bit, try stirring citrus zest into your jam after you microwave it. Boysenberry, apricot, or strawberry are all great. Don’t forget that you can reroll the scraps several times, so you don’t have to waste any of the dough, either.ġ 1/4 cups hazelnuts (toasted and peeled is optimal, but not required)įilling: 1/2-3/4 cup good raspberry preserves Definitely Choose whatever jam you like best. I worked by hand to create the small lattice tops for my cookies, but it is much easier to simply use a smaller round cutter and punch a hole in the center of each round to make the top “window”. A spatula or a bench scraper will help you move the dough from your work-surface to your baking sheet. I found it helpful to divide the dough as I rolled it and keep all extra pieces in the fridge or freezer for a few minutes. The dough for these linzer cookies is quite sticky, so you will have to flour your work-surface liberally and chill the dough. You can freeze the unrolled dough for a couple of weeks, too, so this is great to prepare in advance of a party.
Start well in advance because the dough will need to chill for at least 6 hours before you roll it out.
These linzer cookies are easy to make because the whole dough can be prepared in the food processor. They’re soft, satisfying and look like mini linzer tarts – complete with crosshatching. I took advantage of this to turn my most recent batch of linzer dough into linzer tart cookies. Since the dough is so rich, you can easily work it with your hands without it getting tough. The dough also doesn’t need to take a tart form to be enjoyable. Almonds and hazelnuts are the most common nuts to use for linzer dough, but just about any nut can be used. Linzer tarts are made with a nut rich dough and have a simple jam filling that adds sweetness and color to the dessert.
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