Tate’s Bake Shop Linzer Cookies
 
 
Sandwich cookies may seem like a task not worth the effort, but these chocolate-hazelnut linzer cookie sandwiches are well worth the time they take to throw together.
Yield: 20 cookie sandwiches
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 cup cornstarch
  • ¼ tsp salt
  • ¾ lb (3 sticks) salted butter, room temperature
  • 1 cup confectioner’s sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups toasted, skinned and VERY finely chopped hazelnuts
  • 6 oz bittersweet chocolate, VERY finely chopped
  • ½ cup raspberry jam
  • confectioners’ sugar for sifting
Instructions
  1. Sift the flour, cornstarch and salt into a medium bowl.
  2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until combined, about 1 minute on medium speed. Beat in the egg and vanilla, scraping down the sides of the bowl. With the mixer on low speed, mix in the flour mixture until just combined. Mix in the hazelnuts and chocolate.
  3. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. Let sit at room temp for 10 minutes before rolling.
  4. Line two large rimmed baking sheets with silpats or parchment paper. On a lightly floured work surface, roll the dough out to about ¼-inch thick. If you have two heart-shaped cookie cutters that are graded in size than use them, but I used a 3-inch round biscuit cutter to cut out the cookies. Arrange about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and knead together to cut out more cookies. Repeat until all dough has been used. If dough becomes too soft, refrigerate until chilled. Refrigerate cut out cookies for 30 minutes to an hour.
  5. Preheat the oven to 325.
  6. Using a 1 inch round cookie cutter (or heart cutter), cut out the center of half of the cookies. These will be the cookie tops. Bake, switching the position of the cookie sheets from top rack to middle rack halfway through, for 20-25 minutes or until the cookies begin to brown. Sift some of the confectioners’ sugar over the hot cookies. Let cool completely on the baking sheets.
  7. Spread the jam on the cookie bottoms leaving ⅛ inch border around the edges. Add the tops, sugared sides up, and press together gently. Top with more confectioner’s sugar before serving.
Notes
Recipe from Tate's Bake Shop: Baking For Friends
Nutrition Information
Serving size: 1 cookie sandwich
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/02/recipe-tates-bake-shop-linzer-cookies-giveaway.html