Day #5 of the 12 Days of Christmas Cookies - Traditional Raspberry Linzer Cookies
This right here is my Oma's recipe for Traditional German Linzer Cookies. As a kid these were one of my favourite cookies, at the time mostly because of how they looked, they would remind me of jewel's for some reason. Sweet Raspberry jam mixed with rich ground almonds, how can it get better? Enjoy!
Ingredients:
2/3 cup ground almonds
2 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp cinnamon
2 stick butter, softened
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1 cup prepared raspberry jam
Powder sugar for dusting
Directions:
In a large bowl mix together ground almonds, flour, baking powder, salt and cinnamon.
In the bowl of a stand mixer cream butter and sugar till fluffy. Beat in egg and vanilla till fully combined.
Reduce speed to low and slowly add almond and flour mixture. Beat till combined while staying at low speed.
Divide the dough in half, shape into disks, wrap in plastic wrap and let cool in the fridge for up to 2 hours.
Preheat oven to 350 Degrees, line 2 baking sheets with parchment and remove dough from fridge
On lightly floured surface roll out both disks to 1/8" thick. Cut out half the dough using full linzer cookie cutter and the other half with decorative center linzer cookie cutter (refer to photos). Re-roll scrapes and repeat till all dough is used up, making sure to have the same amount of tops and bottoms.
Bake one sheet at a time for 8-10 minutes or till the edges lightly brown, top cookies may cook faster. Place cookies on cooling rack and allow to cool completely.
To finish dollop spoonful of jam on the full cookie and top with decorative cookie, making sure not to press too hard so the tops don't break. Lightly dust with powdered sugar.
Yield: 20-24 cookies
Time: 1 hour 30 minutes (not including cooling time)
