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    Linzer Cookies


    Source of Recipe


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    Recipe Introduction


    Tim Brennan
    Cravings Gourmet Desserts

    4 cups[2 lbs...8 sticks] unsalted butter, at room temperature
    2 cups granulated sugar
    beat together until light and fluffy..
    sift together 8 cups unbleached flour
    and 1 tsp salt
    add to butter mixture, beating just until mixed..

    divide dough into fourths..
    roll unchilled dough between layers of parchment paper until an even thickness of about 1/16th inch[ ULTRATHIN]
    chill until firm, about 2 or 3 hours..

    preheat oven to 350 degrees. Cut out cookies [2" round} transfer to cookie sheets

    brush the top of half the cookies with
    2 egg whites, beaten until frothy.
    mix 1/4 cup sugar and
    3/4 cup ground hazelnuts. Sprinkle evenly over the cookies brushed with egg whites..

    bake cookies at 350 degrees for 10 to 12 minutes, until lightly browned..
    let cool completely..

    spoon one cup seedless raspberry preserves into a bowl..
    spread flat side of each plain cookie with 1/2 tsp. raspberry preserves..
    sandwich together with a cookie covered with ground hazelnuts, with the nuts facing up..
    makes 6 dozen cookies..

    store in layers between waxed paper in airtight containers or large tins..
 

 

 

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