Linzer Tart Cookies

The Linzer Tart Cookies origin is Austrian. This cookie is derived from the tart recipe.  The cut out filled with raspberry jam is colorful and shines through like a rich pastry window. I’m cutting them into heart shapes for a Valentines treat, but any round or square shape will do. You will need two cookie cutters (as pictured). One for the base and one smaller for the cut out window.

Ingredients;
2 1/3 cups all purpose unbleached flour
2/3 cup finely chopped hazelnuts or almonds
1/8 TSP salt
1/2 TSP lemon zest
a dash of cinnamon
1 cup unsalted butter at room temp
1 cup confectioner’s sugar + 1 cup for coating
2  X-large egg yolks at room temp
1 TSP vanilla
1 cup seedless raspberry jam is traditional, use strawberry or apricot if you like
Parchment paper

Directions;
Line two baking sheets with parchment paper. In a mixing bowl combine flour, nuts, salt, cinnamon and set aside. Cream the butter and sugar until fluffy.  Add the egg yolk, vanilla, lemon and mix another minute. Slowly add the dry ingredients and mix until combined.  Divide the dough in half and flatten like a disk, wrap it in plastic wrap and refrigerate for 1/2 hour.
Preheat the oven to 325. On a lightly floured surface roll out one disk to about 1/8″ thick. Dip your cookie cutter into flour and cut you shapes using a smaller cutter for the middle window cut out on half of them. Place on parchment liner baking sheet and place in the refrigerator for about 5 minutes, this helps firm up the shape for baking.
Bake for 12-15 minutes until firm but still pale in color. Cool on a cookie rack. Slightly heat the jam and brush a TSP size onto each cookie bottom. Then place the cookie with the cut out on top and press gently. Coat with confectioner’s sugar and then fill the assembled cookie window with a little more jam.
Let them set for 1.5-2 hours before storing them in an air tight container with waxed paper in between layers, refrigerated.