Recipe

Linzer Cookies Recipe

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Ingredients

3 c all-purpose flour, plus more for rolling .
3/4 c granulated sugar .
2 c fresh raspberries or flash- frozen raspberries .
1/4 tsp baking soda .
1 pinch salt .
2 tbsps aged dark rum .
2 tbsps cinnamon .
1/2 c blanched almonds, finely ground (2 1/2 oz) .
1 1/2 tsps fresh lemon juice .
1 1/2 c unsalted butter, softened .
1 1/3 c confectioners' sugar .
4 large egg yolks .
1 large egg, beaten, for glazing (optional) .
1 tsp cinnamon

Directions

Step #1 In a large bowl, beat the butter with the confectioners' sugar at medium speed just until mixed.
Step #2 Add the ground almonds, cinnamon & salt & beat just until mixd.
Step #3 Beat in the egg yolks & the rum, then add the 3 c of flour & the baking soda & beat at lowish speed just until evenly mixd.
Step #4 Divide the dough in half & scrape it onto 2 sheets of plastic wrap.
Step #5 Wrap the dough, flatten into disks & put in the fridge until firm, at least 3 hrs.
Step #6 Meanwhile, puree the raspberries in a mixer for 5 mins.
Step #7 Transfer the puree to a medium saucepan.
Step #8 Add the granulated sugar & bring to a boil, stirring until the sugar dissolves.
Step #9 Simmer over moderate heat for 5 mins.
Step #10 Stir in the lemon juice.
Step #11 Strain the jam into a bowl through a fine sieve & put in the fridge until chilled, about 4 hrs.
Step #12 Line 2 large baking sheets with parchment paper.
Step #13 Liberally flour a work surface.
Step #14 Roll out 1 disk of the dough 1/4 inch thick, flouring the dough & the rolling pin as necessary.
Step #15 Using a 2-inch round cookie cutter dipped in flour, stamp out as many rounds as possible (to be used as the bottoms of the cookies).
Step #16 Using a small spatula, arrange the rounds about 1/2 inch apart on the prepared baking sheets.
Step #17 Gather the scraps & pat into a disk.
Step #18 Roll out & stamp out as many more rounds as possible.
Step #19 Refrigerate until firm, at least 30 mins.
Step #20 On a large sheet of floured wax paper, roll out half of the second disk of dough, flouring the dough & rolling pin as necessary.
Step #21 Stamp out as many rounds as possible.
Step #22 Using a 1/8-inch round cutter, stamp out the centers of the rounds on the wax paper; remove & reserve the centers.
Step #23 (These rings will be used as the tops of the cookies.
Step #24 ) Slide the wax paper onto a baking sheet & chill the rings for 30 mins.
Step #25 Repeat with the last piece of dough.
Step #26 Gather the scraps & pat into a disk; chill if necessary.
Step #27 Roll out & stamp out more tops & bottoms, then put in the fridge.
Step #28 Remove 1 sheet of the cookie bottoms from the refrigerator & brush lightly with water.
Step #29 Using a spatula, set the tops on the bottoms; press lightly to help them adhere.
Step #30 Prick the centers of the cookies with a fork to keep them flat during baking.
Step #31 Refrigerate until chilled.
Step #32 Assemble the remaining cookies.
Step #33 Preheat the oven to 350°.
Step #34 Brush the cookies with the beaten egg & bake in the middle & lower racks of the oven for 18 to 20 mins, or until browned & the glaze is lightly crackled; shift the pans from top to bottom & front to back halfway through.
Step #35 Transfer the baking sheets to racks to cool.
Step #36 Spoon the jam into the cookies & let this stand at about room temp for at least 2 hrs, or until set.
Enjoy the Linzer Cookies recipe