Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Special Equipment Needed:
- Stand mixer or hand mixer
- Rolling pin
- Linzer cookie cutter set
Step-by-Step Instructions:
1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Add in the eggs and vanilla extract, and mix until well combined.
3. In a separate bowl, whisk together the all-purpose flour, hazelnut flour, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
5. Divide the dough into two equal portions, and shape each into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Roll out one disc of dough on a lightly floured surface to about 1/8 inch thickness.
8. Use the larger cookie cutter from the Linzer set to cut out an even number of cookies. Place them on the prepared baking sheet.
9. Use the smaller cookie cutter to cut out the centers of half of the cookies.
10. Bake the cookies for 10-12 minutes, or until lightly golden brown.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Spread a thin layer of raspberry jam on the solid cookies.
13. Place the cut-out cookies on top of the jam-covered cookies.
14. Dust the cookies with powdered sugar before serving.
- Time:
Preparation time: 20 minutes
- Chill time: 1 hour
- Cooking time: 10-12 minutes per batch
Temperature:
- Preheat oven to 350°F (175°C)
Serving size:
- Makes about 24 sandwich cookies
Nutritional information:
- Calories: 210
- Fat: 12g
- Carbohydrates: 23g
- Protein: 2g
- Sodium: 50mg
- Sugar: 13g
Substitutions for ingredients:
- Almond flour can be used instead of hazelnut flour.
- Strawberry or apricot jam can be used instead of raspberry jam.
Variations:
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
- Use different shaped cookie cutters for a different look.
- Use different flavors of jam for a variety of flavors.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Chill the dough for at least 1 hour to make it easier to handle.
- Dust the cookies with powdered sugar just before serving to prevent it from melting into the jam.
Storage Instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
- These cookies are best served at room temperature and do not need to be reheated.
Presentation Ideas:
- Arrange the cookies on a platter and dust with powdered sugar for a festive presentation.
Garnishes:
- Fresh raspberries or mint leaves can be used as a garnish.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
- These cookies are a sweet treat and do not require any side dishes.
Troubleshooting Advice:
- If the dough is too crumbly, add a tablespoon of water at a time until it comes together.
- If the cookies spread too much during baking, chill the dough for an additional 30 minutes before rolling it out.
Food Safety Advice:
- Store the cookies in an airtight container to prevent them from becoming stale.
Food History:
- Linzer cookies originated in Austria and are named after the city of Linz.
Flavor Profiles:
- These cookies have a buttery and nutty flavor with a sweet raspberry jam filling.
Serving Suggestions:
- Serve these cookies as a sweet treat for dessert or with a cup of tea or coffee for a midday snack.
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Region: Austrian