Linzer Cookies
A delicious take on Linzer cookies using Kuhlman Cellars' famous Herbed Marcona Almonds!
Directions
Heat oven to 375 degrees. Place almonds in food processor and pulse until medium fine.
In the bowl of an electric mixer, beat butter and sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs and beat until smooth, about 3 minutes. Beat in vanilla.
In a large bowl, combine flour, almonds, baking powder, salt, and lemon zest. Add to butter mixture and mix to combine for about 1 minute. Place dough in the freezer until very firm, about 30 minutes.
Liberally dust a clean surface with flour and roll out the dough to 1/8 inch thickness. Traditionally, Linzer cookies are made in heart shapes but a variety of shapes can be used. For the traditional shape, use a 3-inch heart-shaped cookie cutter and cut out 72 hearts. To make the top halves of the cookies, use a 1-inch heart-shaped cookie cutter to cut the centers out of 36 hearts. (These little hearts are cute baked on their own or you can incorporate that dough back in to cut out more cookies.)
Line two baking sheets with parchment paper. Transfer cookie cutouts to the baking sheets and bake until golden brown, about 8 minutes. If your cookies have lost a little shape while cooking, you can use your cookie cutters to reshape them as soon as they come out of the oven. Transfer cookies to a wire rack to cool completely.
Lightly sift confectioners’ sugar over the cookie tops. Spread about 1 tsp of jam on each of the bottom halves of the cookies, Sandwich the top and bottom halves together. These cookies can be kept in an airtight container for up to 1 week.
Ingredients
1 7 oz. bag Kuhlman Cellars Herbed Marcona Almonds
1 cup (2 sticks) unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp lemon zest
confectioners’ (powdered) sugar, for dusting
1 cup seedless raspberry jam (or jam of your choice)
Recipe courtesy of: Martha Stewart
