This Back-Pocket Linzer Cookie Recipe Is a Holiday Essential
The nutty cookies, a traditional European Christmas treat, can be made with a wide variety of jams.
Courtesy of the Culinary Institute of America
Photograph by CIA/Keith Ferris
Find this recipe in Cookies at Home With the Culinary Institute of America (Wiley, 2011). Happy baking!
Makes about three dozen cookies
- ¾ lb (3 sticks) unsalted butter
- 1¼ cups granulated sugar
- ¼ tsp pure vanilla extract
- Pinch of salt
- 2 eggs
- 3 cups cake flour
- 2½ tsp ground cinnamon
- 2 cups fine cake crumbs or plain dry bread crumbs
- 2 tsp baking powder
- 2½ cups hazelnuts, toasted, skins removed, and ground*
- Confectioners’ sugar, as needed, for garnish
- Raspberry jam, as needed, for filling
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
- Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
- Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
- Add the hazelnuts and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
- While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1½ inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
- Bake until lightly golden brown, 8 to 10 minutes.
- Allow the cookies to cool for a minute on the baking sheets, then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Sift confectioners’ sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
- Store the cookies in an airtight container.
*Pistachio Linzers: Substitute an equal amount of pistachios for the hazelnuts.