Happy Valentine's Day!
Why should chocolate have all the fun? Here are some Austrian Linzer cookies with a red preserve filling that seem perfectly suited for the occasion. Enjoy. :-)
- 3/4 cups butter (1 1/2 sticks), room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1 1/2 cups finely ground blanched almonds or hazelnuts
- 2 1/4 cups cake flour (can sub all purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 6 ounces raspberry jam, or other red preserve (I used quince jelly)
- Powdered sugar
Beat butter, sugar, egg mixture
Beat the butter in a standing electric mixer until fluffy. Add sugar and continue beating. Beat in the egg, lemon zest, and vanilla extract.
Whisk together the flour, ground nuts, baking powder, and cinnamon. Add to butter sugar egg mixture a third at a time, beating well after each addition.
Form the dough into disks, wrap with plastic wrap and chill for 1 hour.
Roll out dough
between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.
Preheat oven to 350°F
Cut out base and center cookie shapes
Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.
for 12 minutes at 350°F or until edges turn golden. Cool on a wire rack.
Heat the jam or jelly
and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly.
Sprinkle with powdered sugar,
then fill the holes with more preserves. Let set slightly before serving.
Recipe adapted from The Food Network's Sweet Dreams show by Gale Grand.
Hazelnut Raspberry Linzer Cookies from Serious Eats
Rhubarb Linzer Cookies from Molly Yeh
Linzer Cookies with an explanation of their Austrian origins from Joy of Baking