Hazelnut Linzer Cookies
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
20 cookies
- Serves:
- 20
ingredients
- 1 cup hazelnuts, blanched & toasted
- 1⁄4 cup granulated sugar
- 2 cups all-purpose flour
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 cup butter, room temperature
- 1⁄3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 3⁄4 cup seedless preserves
directions
- Grind hazelnuts with 1/4 cup sugar.
- Stir together Flour, cinnamon, salt. Set aside.
- Cream butter, sugar, vanilla and egg yolks.
- Stir in dry ingredients.
- Pat into rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out dough on lightly floured surface and cut out with 2" cookie cutter.
- Cut small shape in half of the cookies.
- Place on parchment paper lined cookie sheet.
- Bake at 350 degrees 12- 14 minutes. Cool on rack.
- Heat preserves slightly in saucepan.
- Spoon 1/2 teaspoons preserves onto whole cookie.
- Dust cut-out tops with powdered sugar.
- Place dusted cookies on top of preserve covered cookies.
- Store in tins.
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RECIPE SUBMITTED BY
Work full time in administration. Love to bake especially cookies.