Linzer Cookies Recipe

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Linzer Cookies
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Ingredients
10
Count
Nutrition
3215
Calories
Total time
240
Minutes
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Ingredients:

  • 2/3 cup hazelnuts (3 oz)
  • 1/2 cup packed light brown sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla

Directions:

  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
  3. Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
  4. Whisk together flour, baking powder, salt, and cinnamon in a small bowl.
  5. Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
  6. With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
  7. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  8. Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
  9. Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.
  10. Cooks' note: Cookies keep, layered between sheets of wax paper or parchment, chilled in an airtight container 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3214.6 Kcal (13459 kJ)
Calories from fat 1924.88 Kcal
% Daily Value*
Total Fat 213.88g 329%
Cholesterol 581.05mg 194%
Sodium 670.22mg 28%
Potassium 749.37mg 16%
Total Carbs 303.73g 101%
Sugars 108.06g 432%
Dietary Fiber 12.54g 50%
Protein 27.54g 55%
Vitamin C 2.6mg 4%
Vitamin A 2.3mg 76%
Iron 4.9mg 27%
Calcium 244mg 24%
Amount Per 100 g
Calories 472.01 Kcal (1976 kJ)
Calories from fat 282.63 Kcal
% Daily Value*
Total Fat 31.4g 329%
Cholesterol 85.32mg 194%
Sodium 98.41mg 28%
Potassium 110.03mg 16%
Total Carbs 44.6g 101%
Sugars 15.87g 432%
Dietary Fiber 1.84g 50%
Protein 4.04g 55%
Vitamin C 0.4mg 4%
Vitamin A 0.3mg 76%
Iron 0.7mg 27%
Calcium 35.8mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 81.3
    Points
  • 89
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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