Linzer Cookies – Simply Styled Inspo

Whether it’s Valentine’s Day or Christmas, Linzer cookies are always a favourite and you can change up the cut out shape depending on the holiday. These famous sandwich cookies from Austria strike the perfect balance of sweetness and tart flavours. The delicate nut based dough is delicious and switching out the jam makes for a variety of combinations. These are fun to make, fairly easy to do, and you’re left with the prettiest cookies with a light dusting of icing sugar of course!

Recipe from https://www.canadianliving.com

Ingredients:

2 1/3 cups all-purpose flour
1 cup toasted pecans
1 1/4 teaspoon cinnamon
3/4 teaspoons baking powder
1/2 teaspoon salt
pinch ground cloves
1 cup unsalted butter, softened
2/3 cups granulated sugar
1 egg
1 teaspoon vanilla
3/4 cups jam (raspberry or apricot)
icing sugar for dusting

Directions:

To toast the pecans, bake on baking sheet at 350°F for about 8 minutes.
In food processor, combine flour, pecans, cinnamon, baking powder, salt and cloves. Pulse until pecans are finely ground.
In large bowl, using electric mixer, beat butter with sugar on medium speed until light and fluffy; beat in egg. Beat in vanilla. Stir in flour mixture in 2 additions.
Divide dough in half; wrap each in plastic wrap, shaping into discs. Refrigerate approx. 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out dough to about 1/4-inch thickness. Using 2- to- 2 1/2 inch crinkle cookie cutter, cut out shapes.
Using 1-inch round crinkle cookie cutter, cut centres out of half of the cookies to make the tops. Reroll centres and scraps.
Arrange, 1 inch apart, on prepared pans and refrigerate until firm for about 10 minutes.
Bake 1 sheet at a time, until edges are golden brown, 10-12 minutes. Let cool.
Fill centres of each cookie bottom with 1 tsp of jam filling. Dust icing sugar over the cookie tops.