i’ve been meaning to post this recipe for quite some time. it is THE favorite cookie recipe of my brother which is amazing as his idea of a dessert is the occasional Hershey’s kiss or two. how are we are related, i have no idea. apparently it’s also become a favorite of my brother’s 5th grade class, in particular his teacher. she absolutely loves these cookies and always asks to keep whatever leftover cookies or crumbs remain. i am a demi-god in her eyes.
they do require quite a bit of laborious tedium but are SO worth it. the shortbread cookie base is so crumbly and slightly nutty with the addition of ground pecans and with the sweet raspberry jam center, they are absolutely divine, kinda like your new status after you make these cookies.
Mini Linzer Cookies
¾ pound (3 sticks) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
2/3 cup ground pecans
3 cups flour
½ teaspoon salt
¾ cup seedless raspberry jam
Confectioners’ sugar, for dusting
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar. Add the ground pecans and vanilla.
In a medium bowl, sift together the flour and salt, then add them to the creamed mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into 2 flat disks. Wrap in plastic and chill for about an hour.
Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter.
With ½ of the rounds, cut a hole from the middle of each round with a small cookie cutter. Place all the cookies on an ungreased baking sheet and chill in the refrigerator for 15 minutes.
Preheat the oven to 350 degrees F.
Bake the cookies for 10 to 15 minutes, until the edges begin to golden. Allow to cool to room temperature on a baking rack.
Dust the top of the cut-out cookies with confectioners’ sugar.
Spread raspberry jam on the flat side of each solid cookie and press the two different sides together.
makes about 40 cookies