Linzer Cookies

By Taraespo

Ingredients

• 3 oz walnuts
• 1/2 c. packed brown sugar
• 2 1/2 c. flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 2 sticks butter, softened
• 1 large egg
• 1 tsp vanilla
• 1 - 12 oz jar good raspberry jam

Preparation

Step 1

Preheat oven to 350.
Toast walnuts until fragrant, let cool a bit and pulse with 1/4 c. brown sugar in food processor until finely ground. Whisk together flour, baking powder, salt and cinnamon in a small bowl.
Beat together butter and remaining 1/4 c. brown sugar in large electric mixer until pale and fluffy about 3 minutes. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

With floured hands, form dough into 2 balls and flatten each into 5" disk. Chill disk, wrapped in plastic wrap until firm, at least 2 hours.

Roll out 1 disk into an 11" round (1/8" thick) between 2 sheets of parchment, Cut out as many cookies as possible and transfer to large ungreased cookie sheet. Cut out hole in half the cookies. Bake at 350 until edges are golden 10-15 minutes. Transfer to racks to cool completely.

Spread jam on bottom half then put top cookie on and sprinkle with powdered sugar.
(If freezing, it's best to add jam right before serving)