Wolfgang's Mom's Linzer Cookies

15-20
Servings
20m
Prep Time
30-60m
Cook Time
50m
Ready In


"Linzer cookies are synonymous with Austrian sweets and is served throughout the Christmas season."

Original recipe yields 15-20 servings
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Nutritional

  • Serving Size: 1 (71.2 g)
  • Calories 314.4
  • Total Fat - 22.4 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 46.5 mg
  • Sodium - 50 mg
  • Total Carbohydrate - 27 g
  • Dietary Fiber - 2.8 g
  • Sugars - 15.4 g
  • Protein - 4.5 g
  • Calcium - 54.3 mg
  • Iron - 1 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350 degrees F.

Step 2

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, 10 to 12 minutes.

Step 3

Empty them into a folded kitchen towel, enclosing them between the folds, and rub them to remove their skins.

Step 4

Transfer the nuts to a food processor fitted with the stainless-steel blade and discard the skins.

Step 5

Add the flours. Process until the nuts are finely ground.

Step 6

In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a

Step 7

Handheld electric mixer, beat the butter and granulated sugar together at medium-high

Step 8

Speed until light and fluffy.

Step 9

Add the egg, cinnamon, nutmeg, cloves, salt, and lemon zest and continue mixing for 1 minute.

Step 10

Reduce the speed to low and gradually add the nut-flour mixture. Mix just until the mixture comes together into a smooth dough.

Step 11

Scrape the dough onto a sheet of plastic wrap and gently press it into a flat disc about 2 inches thick. Wrap the dough in plastic wrap and refrigerate for at least 2 to 3 hours, or preferably overnight.

Step 12

Remove the dough from the refrigerator and divide it into quarters.

Step 13

Place one piece between two sheets of lightly dusted parchment paper and roll out to an even 1/8-inch thickness. Repeat with the other pieces of dough. Place in the freezer for 15 minutes or longer.

Step 14

Preheat the oven to 350 degrees F.

Step 15

With the rack in the lower third. Line baking sheets with parchment paper. Remove the dough from the freezer, one sheet at a time.

Step 16

Carefully peel the top piece of parchment off the dough, and, using a round 2-inch fluted- or straight-edged cookie cutter, cut out circles of dough.

Step 17

With a 1/2-inch diameter circular cookie cutter, cut out holes from the centers of half of the larger circles, giving them shapes resembling rings (the holes will make nice mini-cookies).

Step 18

Carefully transfer the cookies to the baking sheets, about 1/2 inch apart. If the dough is too soft to transfer easily, return it to the freezer for 15 to 30 minutes.

Step 19

If you need to bake the cookies in batches make sure you let the baking sheets cool before baking each batch.

Step 20

Bake the cookies in the preheated oven until golden brown, 10 to 14 minutes. Slide the

Step 21

Parchment onto cooling racks, and wait 10 minutes, then carefully transfer the cookies to

Step 22

The racks to cool completely.

Step 23

Return the cookies to your work surface. Place a scant teaspoon of jam on each cookie

Step 24

Without the holes and spread in an even layer.

Step 25

Generously dust the cookies with the holes with powdered sugar, either from a sugar sifter or from a fine-meshed sieve held over the cookies and tapped with your hand, and neatly place them on top of the jam so that the jam pokes out the center.

Step 26

Makes 3-dozen cookies.

Tips & Variations


No special items needed.

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