‘Tis the season for baking cookies. I was so excited to try these cookies. I have fond memories of my friend making some Linzer cookies during the Holidays and generously sharing a few with me. They are rather time consuming to make. Not hard; they just require a bit of time.
I have had an aversion to rolling out cookies for the past few years because I didn’t have counter space sufficient for much of anything, let alone rolling out cookies.
My new kitchen (if it’s ever clean enough for a photo shoot, I’ll post pictures) has a bit more space.
The dough was really good. Next time I will use almond meal instead of grinding up my own almonds. You can see that they weren’t as finely chopped as they probably should have been. I was afraid I would end up with almond butter.
I used my tiny, 2″ star cutter and a pastry tip, like Dorie suggests in the recipe, to make a hole in the center.
For sake of simplicity, I used some seedless strawberry jam to fill the cookies. (Raspberry is my favorite in any instance, but especially in Linzer cookies.)
The bottoms and the tops.
I can’t wait to take these pretty cookies to my neighbor this afternoon. I know how much she loves jam and cookies.
Next week: Sugar Cookies