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Jam-Filled Linzer Cookies




Source of Recipe


Cook's Illustrated


List of Ingredients




1 1/2 cups (7 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup plus 2 tablespoons whole blanched almonds, toasted in 350-degree oven for 8 minutes, cooled, then chopped.
12 tablespoons (1 1/2 sticks) unsalted butter, softened but still firm
1/4 cup confectioners' sugar (1 ounce), sifted
6 tablespoons (2 5/8 ounces) packed light or dark brown sugar
1 large egg yolk
1/4 teaspoon almond extract
1 cup seedless raspberry jam


Recipe



1. Whisk together flour, salt, and cinnamon in medium bowl. Pulse 1/2 cup plus 2 tablespoons almonds in food processor until fine. Nuts should be dry and fluffy. (Do not overprocess or nuts will become damp and oily.) Stir ground almonds and remaining 1/2 cup chopped nuts into flour mixture; set aside.

2. Either by hand or with electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in yolk and almond extract until incorporated, about 20 seconds. Add flour mixture and mix on low speed until dough just comes together, 25 to 30 seconds.

3. Roll dough on work surface into log measuring about 8 inches long and 2 inches thick. Wrap log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap log in plastic and then foil before freezing.)

4. Adjust oven racks to upper- and lower-middle position. Heat oven to 325 degrees. Unwrap dough log and with sharp knife, cut dough into 1/8-inch-thick rounds. Place slices on 2 ungreased cookie sheets, spacing them 1/2 to 1 inch apart.

5. Bake cookies until edges begin to brown, 13 to 15 minutes, rotating cookie sheets front to back and top to bottom racks halfway through baking time. Cool cookies completely. (Cookies can be stored in an airtight container for up to 2 days.)

6. Fill cookies with jam: Place half of the baked cookies on a cool cookie sheet, with the flat undersides facing up. Place a small mound of filling in the center of each cookie. Take a plain baked cookie and attach the flat underside to one of the cookies that has been dolloped with a mound of filling. Press gently to spread the filling between the two cookies. Serve within 2 hours.

Makes about 20 sandwich cookies