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    Linzer Cookies - MS


    Source of Recipe


    marthastewart.com

    List of Ingredients




    1 cup (2 sticks) unsalted butter
    2/3 cup sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    1 teaspoon grated lemon zest
    1 1/4 cup hazelnuts, ground medium fine
    1/2 cup seedless raspberry or cherry jam

    Recipe



    1. Heat oven to 350°. In the bowl of an electric mixer, beat butter and sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs, and beat until smooth, about 3 minutes. Beat in vanilla.

    2. Combine flour, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat on medium speed until combined, about 1 minute. Refrigerate for at least 30 minutes.

    3. Form dough into 3/4-inch balls, and roll in ground hazelnuts. Place balls on ungreased baking sheet 1 inch apart. Bake until cookies begin to set, about 8 minutes. Remove from oven. Working quickly, make a slight indentation in each cookie with your thumb. Return to oven, and bake about 8 minutes more. Place on a wire rack to cool.

    4. Melt jam in a small saucepan over medium-low heat. Place 1/4 to 1/2 teaspoon of jam in each indentation. Cool completely.

 

 

 

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