Linzer Cookies Recipe

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/4 cups hazelnut flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter
• 3/4 cup granulated sugar
• 3 large egg yolks
• 2 teaspoons lemon zest
• 3/4 cup raspberry jam, preferably low-sugar or sugar-free
• Garnish:
• Powdered sugar

Directions:

1. In a medium bowl, combine all-purpose flour, hazelnut flour, cinnamon, and cloves; set aside.
2. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. On low speed, beat in egg yolks, one at a time, and lemon zest. Gradually add flour mixture.
3. Form dough into a disc, wrap in plastic wrap or parchment, and chill 1 hour.
4. Adjust oven rack to middle position. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
5. Roll dough on a lightly floured surface to 1/4-inch thickness. With 2-inch round pastry cutter, cut out dough circles. Gather scraps of dough, roll, and repeat. (If dough becomes soft, chill briefly before cutting.) To make cookie tops to show jam filling, use a 3/4-inch pastry cutter to remove center of half the dough circles. Place cookie tops and bottoms on prepared baking sheet.
6. Bake, one sheet at a time, 10 to 12 minutes, until cookies are light brown. Cool on wire racks.
7. Once cool, fill cookies by spreading about 1/2 teaspoon of jam in center of solid cookies. Sift powdered sugar over cookie tops (with the peekaboo holes). Place sugar-dusted cookie tops on jam-covered cookies.