Linzer Cookies

Linzer Cookies

  • ¾ 1b. all purpose flour
  • 1 TBS. cinnamon
  • ¾ tsp. ground cloves
  • 9 oz sugar
  • ¾ lb. sweet butter
  • 5 egg yolks
  • 9 oz. hazelnuts, finely ground
  • 1 TBS. lemon zest, minced
  • 1 cup seedless raspberry jam
  • powdered sugar for dusting (optional)

Sift flour, cinnamon and cloves together.

Cream butter and sugar until smooth.  Add yolks one at a time until well combined.

Add flour mixture in stages with nuts and lemon zest.  Do not over mix.  Wrap and chill.

Roll to ¼” thick.  Cut 2 ½’ inch disks.  In half of disks, punch a small hole in center.

Bake at 325 degrees until golden brown.  Cool.

Assemble with jam, dust with powdered sugar if desired.