Everyone loves cookies during the Holiday Season. These Linzer Cookies will be a great treat for any event this year. Bake with the freshest jam and your relatives won’t be able to put them down! Try them today and make your Holiday Season one to remember. Until I see you here, cook well, eat well and be well! Chef Eric
Linzer Cookies Yield: 2 Dozen Cookies
Linzer Dough Yield: 1# of Dough
- Sugar 3 ounces
- Butter, room temperature 4 ounces (1 stick)
- Egg yolks 2 yolks
- Bread flour 4 ounces
- Ground Cinnamon 1 teaspoon
- Ground Cloves 1/4 teaspoon
- Hazelnuts, finely ground 3 ounces
- Grated Lemon Zest 1 teaspoon
1. Combine the sugar, butter and egg yolks in a mixing bowl. Mix on low speed
until completely combined.
2. In another bowl, sift the flour together with the cloves and cinnamon. Slowly
add the sifted flour mixture, hazelnuts and zest to the butter mixture. Mix just
until the ingredients are incorporated. Add more flour, 1 tablespoon at a time,
if needed. Do not over mix or the dough will be difficult to work with.
3. Refrigerate the dough on a parchment-lined pan until needed.
Raspberry jam, smooth 8 ounces
Sugar, powdered As needed
1. Preheat oven to 350 degrees.
2. Roll out the dough to 1/4 inch thickness. Cut out 2 ½ inch cookies of varying
shapes, if desired.
3. Gently press the center of the cookies making a small dimple. Place the
raspberry jam in a pastry bag with a plain tip. Pipe a small amount of the jam
into the dimple.
4. Bake at 350 degrees for about 15 minutes, or until golden brown on top. Let
cool completely. Sift powdered sugar lightly over the cookies.
Linzer Cookies taste best if they are served the same day they are baked; the jam begins to get dry and rubbery. They should be made with the highest quality jam.
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