Linzer cookies are believed to have originated in the city of Linz, Austria, and are traditionally two round cookies held together with a layer of preserves or jam. The raspberry fruit filling used in this soft buttery cookie complements the nutty flavor of the walnuts.
- 1 1/2 cups butter, softened
- 2/3 cups granulated sugar
- 2 1/3 cups all-purpose flour
- 1/2 cup California walnuts, toasted, finely ground
- 1 teaspoon cinnamon, ground
- 1/2 cup icing sugar
- 2 teaspoons rum or vanilla
- 1/4 cup California walnuts, finely chopped
- 1 cup raspberry jam
- Preheat oven to 350°F. In bowl beat butter and sugar on high until light and fluffy, about 3 minutes. In small bowl whisk together flour, walnuts and cinnamon. Stir flour mixture into butter until well blended.
- Divide dough into three pieces and shape into discs. Wrap well with plastic wrap and refrigerate until well chilled. On a lightly floured surface, roll out each disc to 1/8-inch thickness.
- Using a 1 1/2 inch round fluted cookie cutter, cut dough into rounds. Use a small cutter to make holes in the center of half of the rounds. Arrange on parchment-lined baking sheets about 1 inch apart and chill in fridge for 15 minutes. Bake the cookies in the center of preheated oven, 1 sheet at a time, until cookies are pale golden, about 15 minutes. Transfer to rack and let cool completely. Repeat with remaining dough.
- In bowl, whisk together icing sugar and rum. Brush over cookies with cutouts and sprinkle with finely chopped walnuts. Spoon approximately 1 teaspoon of the jam onto the bottom side of the solid cookies. Top with cutout cookies. Repeat with remaining cookies.