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Best Linzer Cookies




Source of Recipe


Adapted from - Good Housekeeping – Home Cooking – J. Drainsky

Plan ahead…dough needs to chill at least 4 to 5 hours.
Makes about 4 dozen cookies

1 8-oz. bag pecans (about 2 cups)
1/2 c. cornstarch
1-1/2 c. butter (3 sticks) NO Substitutions, softened
1-1/3 c. confectioners’ sugar
2 tsp. vanilla
1/4 tsp. salt
1 large egg
2-3/4 c. flour
3/4 c. seedless red raspberry jam

In food processor with knife blade attached, pulse pecans and cornstarch until pecans are finely chopped. In large mixing bowl beat butter & 1 c. confectioners’ sugar on low speed until mixed. Increase speed to high, beat 2 minutes or until light & fluffy, occasionally scraping bowl. At medium speed beat in vanilla, salt and egg. Reduce speed to low, gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.

Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 4 to 5 hours or until dough is firm enough to roll. Preheat oven to 325º. Remove 1 disk of dough from refrigerator; if necessary, let stand 10-15 minutes at room temperature for easier rolling.

On lightly floured surface, with floured rolling pin. Roll dough 1/8-inch thick. With floured 2-1/4-inch fluted round – or - plain round, - or – holiday shaped cookie cutter. Cut dough into as many cookies as possible.

With floured 1 to 1-1/4-inch fluted, round, or holiday shaped cookie cutter, cut out centers from half of the cookies. Wrap and refrigerate trimmings. With lightly floured spatula carefully place cookies 1-insh apart, on ungreased large cookie sheet.

Bake cookies 17 to 20 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool. Repeat with remaining dough and trimmings. When cookies are cool sprinkle remaining confectioners’ sugar through a sieve over cookies with cut out centers.

In a small bowl, stir jam with a fork until smooth. Spread scant measuring teaspoon jam on top of whole cookies, place cut out cookies on top. Store cookies with waxed paper between layers in tightly covered container at room temperature up to 1 week or in freezer up to 2 months. If cookies are stored in freezer, you may have to sprinkle again with confectioners’ sugar before serving.

One cookie equals: 115 calories…1 gm protein…11 gm carbohydrate…8 gm fat (3 gm saturated)…1 gm fiber 17 mg cholesterol…55 gm sodium +++WWP:3