Linzer Cookie Recipe

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats are more affordable and gluten-free.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: homemade jam

Fruit preserves can be lower in sugar.

In a food processor with a knife blade attached, pulse 8 oz of pecans with 1/2 cup of cornstarch until finely ground.

In a mixer on low speed, beat 3 sticks of softened butter and 1 cup of confectioner's sugar until mixed.

Increase the speed to high and beat for about 2 minutes until light and fluffy, scraping the bowl occasionally with a rubber spatula.

Lower the mixer to medium speed and beat in 2 teaspoons of vanilla extract, 3/4 teaspoon of salt, and 1 large egg.

Reduce the speed to low and gradually beat in 2 3/4 cups of all-purpose flour and the pecan mixture just until blended, scraping the bowl occasionally.

Sprinkle a surface with flour and pour the mixture out, forming a log shape.

Divide the dough into four equal pieces and flatten each into a disc.

Wrap each disc with plastic wrap and refrigerate for 4 to 5 hours or until firm enough to roll.

Preheat the oven to 325°F.

Remove one disc of dough from the refrigerator and let it stand for 10 to 15 minutes at room temperature if necessary for easier rolling.

On a lightly floured surface with a floured rolling pin, roll the dough to 1/8 of an inch thick.

Using a 2 1/4 inch fluted round or holiday-shaped cookie cutter, cut the dough into as many cookies as possible.

With a floured 1 to 1 1/4 inch fluted round or holiday-shaped cookie cutter, cut out the centers from half of the cookies.

Carefully place the cookies an inch apart on an ungreased large cookie sheet.

Wrap and refrigerate the trimmings to reroll and cut out more cookies.

Bake the cookies for 17 to 20 minutes or until the edges are lightly browned.

Once cool, sprinkle 1/3 cup of confectioner's sugar through a sieve over the cookies with cutout centers.

Spread a tad of jam on top of the whole cookies with a small spoon and place the cutout cookies on top.

Store the cookies with waxed paper between layers in a tightly covered container at room temperature for up to 1 week or in a freezer for up to 2 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens