Easter Bunny Linzer Cookies - TheSweetNerd

Easter Bunny Linzer Cookies

By TheSweetNerd  

March 30, 2017

Ingredients

Cookie

1 cup whole almonds (blanched or natural)

2 cups all purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

Zest of one small lemon

1 cup unsalted butter, room temperature

3/4 cup granulated white sugar, divided

1 teaspoon pure vanilla extract

Topping

1/2 cup confectioners' (Icing or Powdered) Sugar

1/2 cup Raspberry or Black Currant Jam (can use other flavored jams), well stirred

Directions

Cookie

1Preheat your oven to 350 degrees Fahrenheit with the oven rack in the center of the oven. Place the almonds on a baking sheet and bake about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and once the nuts have cooled, place in a food processor, along with 1/4 cup white sugar, and process until finely ground.

2In a separate bowl, whisk or sift together the flour, cinnamon, salt, and lemon zest.

3In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground almonds and then the flour mixture. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).

4Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

5Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 3 inch cookie cutter (round, square, heart, etc.) cut out the cookies. Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. Repeat with the second ball of dough. (Note: If you find the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape when baked.) Bake the cookies for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.

Assembly

1Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 3 inch cookie cutter (round, square, heart, etc.) cut out the cookies. Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. Repeat with the second ball of dough. (Note: If you find the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape when baked.) Bake the cookies for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.

2The filled cookies will soften when stored. If you want the cookies to stay crisp, assemble the day of serving. The assembled cookies can be stored in the refrigerator, in an airtight container, for several days.

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