Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup ground almonds or hazelnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raspberry or apricot jam
- Powdered sugar, for dusting
Instructions:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy
Add the egg and vanilla extract, and mix until well combined
In a separate bowl, whisk together the all-purpose flour, ground almonds or hazelnuts, ground cinnamon, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms
Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour or until firm
Preheat your oven to 350F 175C and line baking sheets with parchment paper
Roll out one of the dough disks on a floured surface to about 1/4-inch thickness
Use a round cookie cutter to cut out cookies
For half of the cookies, use a smaller cookie cutter to create a window in the center these will be the top cookies
Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely
Once the cookies are cool, spread a small amount of raspberry or apricot jam on the bottom cookies the ones without the window
Dust the top cookies the ones with the window with powdered sugar and place them on top of the jam-covered cookies to create a sandwich
Repeat the process with the remaining dough and jam
Your Linzer cookies are ready to enjoy! They pair wonderfully with a cup of tea or coffee
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