Yammi Mercado, our dedicated Pastry Sous Chef, brings a wealth of experience to our culinary team, having contributed her talents for an impressive six years. In the spirit of the holidays, she's sharing her recipe for Linzer Cookies—a delightful confection that encapsulates the festive essence. Infused with warmth and tradition, Yammi's Linzer Cookies are a testament to her passion for crafting treats that evoke the joyous ambiance of the season. According to Yammi, these cookies perfectly encapsulate the holiday spirit, and who are we to argue with the Pastry Sous Chef? Dive into the festive fun with her recipe and sprinkle a little extra joy into your holiday baking extravaganza!
Linzer Cookie Recipe
Yields two dozen cookies
Ingredients:
Butter 1¾ sticks at room temperature
Sugar ¾ cups
Salt 1/8 tsp
1 egg
Vanilla 1/8 tsp
Hazelnut flour 1½ cups
All purpose ¾ cups
Cake flour 5 cups
Cinnamon 1 tsp
Nutmeg ¼ tsp
Directions:
Preheat the oven to 350⁰ F and line two baking sheets with parchment paper.
Cream butter, sugar and salt on medium speed 4 minutes, scrape bowl.
Add egg and vanilla; beat until incorporated; scrape bowl
Add hazelnut flour; mix until incorporated; scrape down
Whisk together remaining dries; add to mixer; mix until just incorporated, do not over mix.
Roll out onto parchment paper, about 1/8 of an inch. Chill dough in refrigerator for about 1 hr.
Cut into desired shapes; chill a bit before baking.
Bake at 350⁰ F about 9 min.
Let cookies cool before spreading jam on bottom cookie, press top and bottom cookie together.