Linzer Cookies with Strawberry Filling

For those who are unaware of the history behind Linzer Cookies, let me tell you that they use the same ingredients as the Linzertorte, which is a famous Austrian dessert, with a little variation – two cookies are sandwiched together with a layer of preserves or jam between them. The top cookie, dusted with confectioners (powdered or icing) sugar, has a cutout so the preserves are visible, making them the most beautifully irresistible cookies ever!

Linzer Cookies comes from Deeba at Passionate About Baking, who in turn adapted it from Martha Stewart Living & The Parsley Thief

There’s not much to the recipe, but be careful about one most important step, especially when using any kind of Toasted Nuts. To prevent the toasted nuts from turning into a paste when ground, some of the sugar is added during processing. The sugar absorbs the oil from the nuts and prevents the nuts from turning into a paste. So do NOT miss this critical step.

Toasted Walnut Linzer Cookies with Strawberry Filling
Makes about 20 sandwich cookies

2 cups plain flour
1/2 teaspoon baking powder
3/4 cups walnut halves
2 tablespoons powdered sugar {plus, more for decorating}
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup unsalted butter {slightly softened}
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup strawberry preserve/jam , melted with 1/2 tsp water

Method
Begin by toasting the walnut halves, either in a dry skillet over medium heat, or in a 180C oven. Toast for about 5 minutes. Be careful, nuts burn quickly! Set aside to cool completely before proceeding with the recipe.

In a mixing bowl, whisk the flour & baking powder, until combined. Set aside.
Add the toasted walnuts, powdered sugar, salt & cinnamon to the bowl of a food processor. Pulse until the nuts are finely ground.

Transfer to the bowl of an electric mixer, fitted with a paddle attachment. Cut the butter into small pieces & add to the bowl, along with the sugar. Blend until light & fluffy.

Add the vanilla extract & egg, blend until incorporated, scraping down the sides of the bowl, as necessary. Turn the mixer to low & slowly add the flour mixture, beating until just incorporated.

Transfer the dough to a lightly floured work surface & shape into a ball. Cut the dough in half & shape each half into a disc. Wrap the discs in plastic wrap & refrigerate for at least 2 hours.

Preheat the oven to 190C/360F. Roll out the dough, one disc at a time, to an 1/8″ thickness. Cut the cookies out using a 2″ scalloped edge cookie cutter & arrange them on a parchment lined baking sheet. Using mini cookie cutters, cut shapes out of the centers of half the cookies. These will be the tops.

Bake for 10 minutes, rotating the pans halfway through the cooking time. Let the cookies cool slightly before transferring to a rack to cool completely.

When cool, add some powdered sugar to a small sieve & tap a dusting of sugar over all the cookie tops. Spread a layer of strawberry preserves over the cookie bottoms & place the tops on. Your Linzer cookies are ready. The cookies can be stored in an airtight container for up to 2 days.