I love to bake if you haven’t guessed that already from all the dessert recipes that I post. So, you can understand why I enjoy the holidays so much.
Every year I make the usual Christmas cookies. Butter cookies, Russian Teacakes, Biscotti. But this year I wanted to make a cookie that I have never attempted before. While at the grocery store I came across a cookie cutter for Linzer cookies. You know, those sandwich cookies with a cut out on the top? I’ve always loved them but never had the right equipment. So, I bought the cutter and lucky for me, the recipe was on the back of the packaging. The recipe comes from Wilton Industries, that wonderful company that makes so many supplies for bakers.
Let me just say that this recipe doesn’t disappoint. Crisp cookies laced with almond and filled with a good quality (seedless) raspberry jam. Best of all, they are really very easy to make. One thing to remember when making these lovely little gems is that the dough tends to warm up fairly quickly when you work with it. Don’t be surprised if you have to return the dough to rest in the refrigerator as you are rolling out the dough. Other than that these shouldn’t give you any problems in the kitchen. Oh, a FYI, I doubled the recipe listed below. They’re just so darned good I wanted to make sure I had some for guests!
Enjoy these light, crisp and oh so pretty cookies after your holiday dinner.
- 2 cups all-purpose flour
- 2/3 cup finely ground almonds (about 2 oz)
- 1/4 tsp cinnamon
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup (approx) best quality seedless raspberry jelly
- confectioners sugar (optional)
In a small bowl, combine the flour, almonds and cinnamon and set aside. In a large bowl beat the butter and sugar until light and fluffy. Add the egg and vanilla and mix well. Add the flour mixture only until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate for an hour or until firm enough to roll.
Preheat oven to 350 degrees Farenheit. On a floured surface roll out one of the disks of dough. Cut half the dough with the round (bottom) cutter. Place on a cookie sheet lined with parchment paper. You may want to put the cookie sheet in the refrigerator while you are cutting out the rest of the dough. Roll out the other half of dough and cut out the cookies, this time adding the insert in the shape of your choice. I used a star for the holidays. Make sure you have an equal number of cookie bottoms and tops.
Bake 10-12 minutes until light golden brown. Cool on cookie sheet for two minutes and then transfer to a wire rack to cool completely. Invert bottom cookie and spread with a teaspoon of jam. Place the top cookie and press gently. Dust with confectioners sugar if desired.