Best Linzer Flower Cookies Recipes

LINZER COOKIES

Linzer Cookies image

This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 12

Ingredients

1-1/4 cups butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
6 tablespoons seedless raspberry jam
3 tablespoons confectioners' sugar

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

LINZER FLOWER COOKIES

Linzer Flower Cookies image

Think of these beautiful cookies as mini blooming versions of the classic linzer tart. They boast the same mouthwatering combination of buttery hazelnuts and fruity jam, just in a smaller package.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 12

Number Of Ingredients 12

Ingredients

1 cup blanched hazelnuts, toasted
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
Confectioners' sugar, for dusting
1/2 cup jam

Steps:

Pulse hazelnuts in a food processor until finely ground.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg and beat until smooth. Beat in vanilla.
Whisk together ground hazelnuts, flour, baking powder, cinnamon, salt, and nutmeg. Add to butter mixture; beat on low speed until just combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, at least 1 hour or up to overnight.
Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough 1/4 inch thick. Using a 3 1/2-inch flower-shaped cutter, cut out cookies. (If dough becomes too soft, freeze 10 minutes.) Using a large spatula, transfer to prepared baking sheets. Using a 3/4-inch petal-shaped cutter, cut out centers of petals from half the cookies. Repeat process with remaining disk of dough. Gather scraps from both disks, reroll, and cut.
Bake, rotating halfway through, until edges are slightly golden, 12 to 14 minutes. Transfer sheets to wire racks and let cool completely.
Lightly sift confectioners' sugar over cookies with cutout petals. Spread a heaping teaspoon of jam on each solid cookie; carefully sandwich with sugared cookies.