Title: Linzer Cookies
Categories: Cookies
Yield: 48 servings
1-1/2 c Butter; softened
1 c Sugar
1 Egg
1 Egg yolk
1 ts Grated lemon rind
1/2 ts Vanilla
3-1/3 c Very finely ground
Hazelnuts or almonds
3-1/3 c Unsifted cake flour; * see
-note
1 ts Baking powder
1-1/4 ts Ground cinnamon
12 oz Raspberry jam
Confectioners' sugar
From the White House pastry Chef - Albert Kumin Crisp nut cookies
sandwiched together with a raspberry filling, which peeks through the
cutout in the top cookie.
NOTE: When unsifted flour is called for, fluff up the flour in the sack
or container with a fork before measuring. Preheat oven to 350. Beat butter
and sugar in large bowl with electric mixer until light and fluffy; beat in
egg, egg yolk, lemon rind and vanilla; stir in nuts. Stir in flour, baking
powder and cinnamon, blending well to make a stiff dough; wrap in wax
paper; chill several hours or overnight.
Cut dough in half. (Refrigerate other half.) Roll out dough between
sheets of wax paper to slightly less than a 1/4 inch thickness. Remove top
sheet of wax paper. With a 2-inch round cookie cutter cut out as many
circles from the dough as you can. Carefully remove circles from bottom
sheet of wax paper; place cookies on ungreased cookie sheets. Refrigerate
scraps of dough for second rolling. Repeat with other half of the dough,
cutting out an equal number of 2-inch circles as from the first batch.
Place on ungreased cookie sheets, cut out center of each of the second
batch of cookies. Use any scraps of dough for second rolling. Roll scraps
of dough out for second rolling; cut out equal number of solid circles and
circles with open centers. Bake in a 350° oven for 12 minutes, or until
edges of cookies are golden. Remove cookie sheets from oven; let stand 1
minute. Remove cookies with wide spatula to wire racks. Cool.
Heat raspberry jam in a small saucepan. Spread each of the solid cookies
completely with a thick layer of hot preserves. Top each with a cut-out
cookie; press gently together to make a "sandwich". Place on wire rack.
Sprinkle tops of cookies with confectioners' sugar. Spoon dab of preserves
in opening of each cookie; let preserves set slightly.
