Linzer sandwich cookies
3 Tbsp, softened
1 tsp, grated
1 large egg(s)
Unsalted dry-roasted hazelnuts
2 oz, toasted, skinned, and chopped (1/4 cup)
½ cup(s), or boysenberry or raspberry fruit spread
- Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl; set aside. With an electric mixer on low speed, beat the sugar, butter, oil, and lemon zest until light and fluffy. Beat in the egg and vanilla. Add the flour mixture and beat just until blended. Divide the dough in half. Shape each half into a ball, then flatten into a disk. Roll out each portion of dough between sheets of wax paper to 1⁄8-inch thickness. Refrigerate until cold, at least 1 hour or up to 2 days.
- Meanwhile, place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
- Working with 1 sheet of dough (keep the remaining dough in the refrigerator), peel off the top sheet of wax paper, then place it back on the dough. Flip the dough over; remove the top sheet of wax paper. With a 2 1⁄2-inch scalloped or round cookie cutter, cut out rounds from the dough. With a spatula, transfer the rounds to a baking sheet about 1 inch apart. If the dough becomes too soft to work with, return to refrigerator until firm. With a 1-inch round cookie cutter, cut out and remove the centers from half of the dough rounds. Reserve all the dough scraps. Place the baking sheet in the refrigerator. Repeat with the remaining dough and dough scraps.
- Lightly brush the cookies with the cutout centers with water and sprinkle evenly with the hazelnuts. Bake the cookies until firm and lightly browned along the edges, 6 – 8 minutes for the cookies with the cutout centers and 8 – 10 minutes for the solid cookies, rotating the baking sheets halfway through the baking. With a spatula, transfer the cookies to racks and let cool completely. Brush the solid cookies with the fruit spread and top with the cutout cookies, making a total of 24 cookies. Yields 1 cookie per serving.