Linzer Cookies
Irresistible Christmas cookies with toasted hazelnuts in the dough. Two cookies sandwich a layer of raspberry jam, it doesn’t get more Christmassy than that!
Servings 24 sandwiched cookies
Ingredients
- 170 g butter softened
- 125 g sugar
- ¼ tsp vanilla extract
- 1 egg at room temperature
- 225 g all-purpose flour
- ¼ tsp cinnamon
- ½ tsp baking powder
- 120 g toasted and finely ground hazelnuts
- Raspberry jam as needed
Instructions
- Cream butter and sugar with the paddle attachment until smooth.
- Add eggs and vanilla extract until fully incorporated.
- Add flour, cinnamon and baking powder and mix until just blended.
- Add the hazelnuts and mix until just blended.
- Roll out the dough on a piece of parchment paper and chill for an hour.
- Cut out the dough with your preferred cookie cutter and bake top cookies for 8 minutes and bottom cookies for 9 minutes in 175°C oven.