Hazelnut Linzer Tart Cookies
Linzer Tart Cookies are a Christmas tradition and these with Hazelnuts are sure to become one of your families favorites. They do take a bit of work and time but the end result is certainly worth it.
This recipe will make about 4 dozen cookies with a 2½” diameter cookie cutter. The only special equipment you will need is either a corresponding smaller cookie cutter or an aspic cutter to make a hole in the top cookies and a small fine mesh strainer to sprinkle the powdered sugar.
Ingredients for Hazelnut Linzer Tart Cookies
- 6oz Hazelnuts finely chopped
- 1 cup dark brown sugar
- 5 cups all purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- 2 cups= 1# butter softened
- 2 eggs
- 2 tsps vanilla
- 2/3-1 jar red raspberry preserves with seeds
- 2-3 Tbsps brandy or Cognac (optional)
- ½ cup (appox.) powdered sugar
Directions for Hazelnut Linzer Tart Cookies
If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.
In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.
In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.
In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy. With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second. Now add the vanilla. Once all are combined begin to add the flour until all in incorporated completely.
Roll the dough out and form into a large ball and cut into 4 equal portions. Roll each quarter into a ball and flatten into a round. Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.
Preheat oven to 350º
Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8″ thick. Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat. Use the smaller cutter to remove the center of half the cookies.
Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges. Remove from the oven and allow to cool completely.
Repeat with the other three rounds. If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.
For the Fillimg:
In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.
Place about a teaspoon of preserve on the flat side of the whole cookies.
Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.
Store in an air tight container in layers with wax paper in between.
Here are a few items to help make this recipe:
https://www.amazon.com/dp/B01M8NIGA4/ref=as_li_ss_tl?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2329824862&pf_rd_r=RDCMDRPEYE8BK9SN64KS&pd_rd_wg=xU3Ej&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_w=WRgc8&pf_rd_i=snowflake+cookie+cutters&pd_rd_r=29CXPJXYY4PYY1MS36S0&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=108ff72fc9db774bfd5d1c0ccf19dec6
https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B01HKALEC0/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1482086160&sr=1-1-spons&keywords=silpat&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=8c12f9721e348648bb4778333c0e1ed9
They are fruity and taste fine, but at this time of year a S.A.P.P. such as I has only thoughts of Scottish Shortbread Cookies, but in a pinch these will do. 5 paws
Ingredients
- 6oz Hazelnuts finely chopped
- 1 cup dark brown sugar
- 5 cups all purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- 2 cups= 1# butter softened
- 2 eggs
- 2 tsps vanilla
- 2/3-1 jar red raspberry preserves with seeds
- 2-3 Tbsps brandy or Cognac (optional)
- ½ cup (appox.) powdered sugar
Instructions
- If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.
- In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.
- In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.
- In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy. With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second. Now add the vanilla. Once all are combined begin to add the flour until all in incorporated completely.
- Roll the dough out and form into a large ball and cut into 4 equal portions. Roll each quarter into a ball and flatten into a round. Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.
- Preheat oven to 350º
- Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8" thick. Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat. Use the smaller cutter to remove the center of half the cookies.
- Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges. Remove from the oven and allow to cool completely.
- Repeat with the other three rounds. If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.
- In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.
- Place about a teaspoon of preserve on the flat side of the whole cookies.
- Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.
- Store in an air tight container in layers with wax paper in between.
