Linzer Cookies (Eggless Recipe)

Blogging Marathon# 36: Week 1/ Day 3
Theme: Cookies
Dish: Linzer Cookies

For the 3rd day of the Cookie marathon, I made Linzer cookies. Not sure why I always thought making linzer cookies was difficult, may be because the name is so fancy!! But come to find out that they are nothing but almond or hazelnut cookies sandwiched together with a jam or chocolate spread in the middle.

Couple of weeks ago I was looking for something in a closet and to my surprise I found Linzer cookie cutter set that I had bought (who knows when) hiding in the back of the closet. So that started my search of Linzer cookie recipes and I found one on King Arthur Flour site.

This recipe needs the dough to be chilled for about an hour in the refrigerator before rolling and cutting out the cookies. Baking time is also very less. They tend to burn real quick, so make sure to pull them out of the oven on time. The cookies tasted crisp and delicious even after a week.

Ingredients:
Unsalted Butter - 1cup (2 sticks) at room temperature
Granulated Sugar - ½cup
Confectioners Sugar - 1cup
Baking powder - 1tsp
Salt - ½tsp
Ground Cinnamon - 1tsp
Vanilla extract - 2tsp
Almond flour - 1cup (can be substituted with Hazelnut flour or Pecan flour)
All purpose flour - 2¼cups
Egg - 1 large (or 1tbsp egg replacer mixed with 3tbsp water)
Jam of choice or Nutella - 1cup for filling
Confectioners Sugar - for dusting

Method:

• Beat butter, sugars, baking powder, salt, cinnamon and vanilla in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
• Mix in almond flour, all purpose flour and egg until incorporated.
• Divide the dough in half, then wrap each half in plastic and refrigerate for 1 hour for easiest rolling.
• Towards the end of the chilling time, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Roll the dough 1/8" thick. Cut the shapes using the Linzer cutters. If you don't have Linzer cutters, then cut all the cookies into large squares or rounds. For half of the cookies, use smaller cutters with designs and cut the centers out.
• Bake for 8~10 minutes or until lightly browned around the edges. Remove the cookies onto a cooling rack and let cool completely before sandwiching.
• Spread the solid cookie with the filling and place the cutout cookie on top of the filled cookie. Let stand for few hours for the filling to set.

Lets check out what my fellow marathoners have cooked today for BM# 36.