Linzer cookies are my favorite cookies for Christmas. They are so pretty and delicious that you will want to eat them all.
I have some recipes for Linzer cookies here on my blog but I am always trying to come out with different ideas for the cookie dough and filling AND today, I want to show you how to make the cookie part with toasted walnuts. Filling is just a raspberry jam which is delicious with the nutty flavor of walnuts.
This recipe is for the collab I’m hosting today on Instagram #linzercollabfriends. If you want to watch how I made these cookies and the Linzer cookies that my super talented friends made, click HERE.
Let’s start with the recipe!
Yield about 24 cookies
For the walnut cookies:
2 cups of all purpose flour
1/2 teaspoon baking powder
3/4 cup of walnuts, toasted
2 tablespoons of powdered sugar, plus more for finishing
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/2 cold unsalted butter, cut into small pieces and at room temperature
1/4 white granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
For the filling
About 1/2 cup of seedless raspberry jam
Important Note: You have to toast the walnuts before you start with the recipe.
How do I toast walnuts?
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Put the walnuts on a baking sheet with parchment paper and toast them just until they become aromatic, about 5-7 minutes.
- You have to watch them carefully because they can get dark super fast.
- Let them cool completely and then START with the recipe.
1.- In a small bowl, mix flour, baking powder, salt and cinnamon. Set aside.
2.- In the bowl of a food processor, combine walnuts and powdered sugar. Pulse until the walnuts are finely ground. Set aside,
3.- In the bowl of an electric mixer, cream butter for about 2 minutes. Then, add sugar and Beat on medium-high until light and fluffy, about 2 minutes. Blend in the egg and the vanilla. Your mixture will curdle a little but that’s totally fine. With the mixer on low speed, add the flour mixture and ground walnuts to the bowl and mix in just until combined and a dough forms. Form into a disc, wrap in plastic wrap and chill until firm, at least 2 hours. I usually make my dough the night before I bake my cookies.
3.-Preheat the oven to 350˚ F. Line baking sheets with parchment paper .On a lightly floured surface, roll the dough out to 1/8-inch thick.
4.- How to cut the cookies:
If using a linzer cookie cutter set:
To make the bottom cookie, simply take the cookie cutter apart by squeezing the edge and releasing. This will give you a cookie cutter to make the base/bottom cookie. Then, put the cookie cutter back together to make the top cookie. When pressing down on the dough with the cutter, simply press the ejector. Remember you will need the same amount of bottoms and tops.
If using regular cookie cutters:
In the picture you can see I used a big snowflake cookie cutter and a smaller one for the window/opening of the center. I bought mine at Walmart. This is the one I used. Click HERE. Remember you will need the same amount of bottoms and tops.
5.-Transfer to the prepared baking sheets. Reroll dough scraps as needed.
6.-Place the cookies in the fridge for 15 minutes to chill. This will help to keep the shape of the cookies.
7.-Bake, rotating the pans halfway through the bake time, until beginning to brown and just set, about 12 minutes. Transfer to a wire rack and let cool completely before filling.
8.- To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift the confectioners’ sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center. Stick both parts together and enjoy!