Side Pannel
Strawberry Linzer Cookies
Strawberry Linzer Cookies
- Recipe Submitted by maryjosh on 10/20/2016
Ingredients List
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup whole almonds
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon grated lemon rind
- 4 large egg yolks
- 6 tablespoons strawberry jam (you might need more)
- powdered sugar
- 2" rectangular cookie cutter with fluted edges
- 1" rectangular cookie cutter with fluted edges
- 2 non stick baking sheets
Directions
Combine 1/2 cup flour with almonds in a food processor; process until finely ground.
Combine almond mixture, remaining flour, baking powder, cinnamon, and salt, stirring well with a whisk.
Place granulated sugar, butter, and lemon rind in a large bowl; beat with a hand mixer at medium speed until light and fluffy (about 3 minutes).
Add egg yolks; beat until well blended.
Beating at low speed, gradually add flour mixture; beat just until a soft dough forms.
Turn dough out onto plastic wrap; knead lightly until smooth.
Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill for 1 hour.
Preheat oven to 350 F = 175 C.
Flour a working surface and roll each dough portion into a 1/8" thickness.
Cut with a 2" rectangular cookie cutter with fluted edges to form 36 cookies.
Repeat with remaining dough portion.
Use a 1" rectangular fluted cutter to remove centers of 36 of the rectangles.
Arrange 1" apart on baking sheets lined with parchment paper.
Bake, 1 batch at a time, at 350 F = 175 C for 10 minutes or until edges are lightly browned.
Cool on pans 5 minutes. Remove from pans and cool on wire racks.
When completely cooled, spread center of each whole cookie with about 1/2 teaspoon strawberry jam.
Place 1 cutout cookie on top of each whole cookie.
Sprinkle with powdered sugar.
Combine almond mixture, remaining flour, baking powder, cinnamon, and salt, stirring well with a whisk.
Place granulated sugar, butter, and lemon rind in a large bowl; beat with a hand mixer at medium speed until light and fluffy (about 3 minutes).
Add egg yolks; beat until well blended.
Beating at low speed, gradually add flour mixture; beat just until a soft dough forms.
Turn dough out onto plastic wrap; knead lightly until smooth.
Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill for 1 hour.
Preheat oven to 350 F = 175 C.
Flour a working surface and roll each dough portion into a 1/8" thickness.
Cut with a 2" rectangular cookie cutter with fluted edges to form 36 cookies.
Repeat with remaining dough portion.
Use a 1" rectangular fluted cutter to remove centers of 36 of the rectangles.
Arrange 1" apart on baking sheets lined with parchment paper.
Bake, 1 batch at a time, at 350 F = 175 C for 10 minutes or until edges are lightly browned.
Cool on pans 5 minutes. Remove from pans and cool on wire racks.
When completely cooled, spread center of each whole cookie with about 1/2 teaspoon strawberry jam.
Place 1 cutout cookie on top of each whole cookie.
Sprinkle with powdered sugar.
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