I love Christmas baking! It’s where I started in the kitchen and what lead me to think I’d like to do it for a living. So this holiday season I’m going to be baking 24 different batches of cookies and candy and sharing the recipes here. Hard life, isn’t it?
This recipe for linzer cookies is my hands down, can’t get through Christmas without them recipe. I’ve been baking these since the 80s and will probably be baking them until I’m in my 80s. A few notes: feel free to substitute any other nut for the almonds. This year I made them with hazelnuts when I realized I was out of almonds! The other thing to keep in mind is that good quality raspberry jam will only make your cookies yummier. If you have homemade, crack it open!
yield: about 12 cookies
1 1/2 cups flour
1 Tbsp sifted cocoa powder
1 tsp cinnamon
1/4 tsp salt
3/4 cup sugar
1/2 cup ground almonds
1/2 cup butter, cut into pieces
1/2 cup raspberry jam
In a medium bowl combine the flour, cocoa, cinnamon, salt, sugar, and almonds. Add the butter pieces then cut in with a pastry blender (or your fingers), or pulse everything together in a food processor. Stir in the egg and mix completely. Divide the dough in two and pat each piece out into a rough rectangle about 1/2″ thick. Wrap in plastic and refrigerate until firm, at least an hour and up to a week.
Preheat the oven to 350.
On a lightly floured surface, roll out half of the dough until it’s 1/4″ thick. Cut out rounds using a simple cookie cutter such as a 2″ round, square, or simple flower shape. Place on a parchment lined cookie sheet then use a small round cutter (the big opening of a piping tip works well if you don’t have a small round cutter) to cut a round out of the center of half the cookies.
Bake for 8 to 10 minutes. Remove from the cookie sheet to a wire rack and cool completely.
Spread the plain cookies with raspberry jam then top with a cookie with a hole in the center. Sprinkle the tops with icing sugar. These keep well in an airtight container for about 5 days.