Prep 15 mins
Cook 10 mins
These cookies I got off of Allrecipes. They are delicious! You can make any kind of nut flour and they still taste amazing. To make nut flour, toast nuts and allow to cool. Place in food processor and pulse until fine grounds.
- 177.44 ml butter, softened
- 236.59 ml white sugar
- 1 egg
- 1 lemon, zested
- 473.18 ml all-purpose flour
- 177.44 ml toasted nuts, ground (walnut, almond, pecan, hazelnuts)
- 4.92 ml ground cinnamon
- 0.59 ml ground cloves
- 236.59 ml seedless red raspberry jam
- 1. Preheat oven to 350 degrees F.
- 2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour,nut flour, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together.
- 3. Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes. Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.
What a find! These cookies are so much like our family's traditional Christmas Linzer Torte, which is a beast to make. There are so many advantages to having it all in cookie form, but I won't enumerate them here.
So, taking from our recipe, I added 1 -2 T. rum, and about 1 T cocoa powder. Hazelnuts are THE nut to use if you possibly can. I chilled the dough overnight and found it very easy to handle.. Everything else is the same. Regarding the jam filling: melt the jam and put just enough on bottom cookies to cause them to stick together, else it could be runny.
Thank you, Baking Girl!!