Linzer Cookies
Ingredients
1/2 Cup Hazelnut flour
2 1/2 Cups Cake flour (not self-rising)
1 Tbsp Ground cinnamon
1 Tsp Baking powder
Sprinkle of Salt
1 Cup Pecans
2 1/4 sticks unsalted butter (room temp)
1 Cup granulated sugar
1 Egg
All purpose flour for surface
Confectioners sugar for dusting
6 Tbsp Raspberry Preserves
Directions
1. In a bowl, whisk together the dry ingredients including the hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 tsp salt.
2. Pulse the pecans and remaining 1/2 cup of cake flour in a food processor until finely ground (but not wet), add to bowl with the rest of the flour mixture.
3. Beat the butter and the sugar with a mixer until pale and fluff should be about five minutes. Add an egg. Reduce the speed and beat in the flour mixture a little at a time until well combined. Divide the dough i n half, shape each half into a disk and wrap it in saran wrap. Refrigerate at least two hours, best overnight.
4. Preheat the oven to 325 degrees. Roll out the disk to about 1/8 inch thickness on a lightly floured surface. Then refrigerate on a baking sheet for about 20 minutes.
5. Cut out the shape you desire, stars being the traditional way. Place cookies on a parchment lined baking sheet spacing the cookies at least two inches apart.
6. Bake until pale gold. should be around 13 minutes. Let the cookies cool on a wire rack for about 10 minutes.
Dust cookies with confectioners sugar, then spread about half a teaspoon of preserve raspberry being the traditional but use your own and place on the center of the cookie.
Happy Holidays!
Xoxo,
Ivon Auriemma
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