These delicate, mini Linzer cookies from Debbie Macomber’s gorgeous new Christmas Cookbook are made extra special with an added layer of dark chocolate spread beneath a raspberry jam. Debbie’s version of this sugar-dusted classic will sparkle on your holiday table. Tip: You can make the dough up to 3 days in advance. Store, tightly covered, in the refrigerator. Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
For the Cookies:
- 1 cup blanched or sliced almonds
- ¾ cup granulated sugar
- 2¼ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 tsp vanilla extract
- 2 large egg yolks
- 1 tsp grated lemon zest
- Confectioners’ sugar, for garnish
For the Filling:
- ½ cup semi-sweet (or bittersweet) chocolate, chips or chopped
- ½ cup seedless raspberry jam
To make cookies::
Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 8 minutes, or until lightly browned, stirring often. Transfer to a food processor; add ¼ cup of the sugar and pulse until finely ground.
In a medium bowl, combine flour, cinnamon, cloves and salt. In a large bowl with electric mixer on high speed, beat butter and remaining ½ cup sugar until light and fluffy. Beat in the vanilla, yolks and zest. Beat in the ground almonds and flour mixture, beating until just blended. Form the dough into 2 disks; wrap tightly in plastic. Refrigerate until firm, for at least 1 hour or up to 3 days.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 disk of dough to about ¼-inch thick. Using a 2-inch-round cookie cutter, cut out as many cookies as possible. Place cookies about 1 inch apart on prepared sheet. Use a smaller (about 1 inch) cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps; cut out cookies in the same manner. You should have about 26 cookies with cutouts in the middle and 26 uncut cookies. Repeat with remaining disk of dough.
Bake cookies for 12 minutes, until lightly browned. Transfer to a wire rack to cool.
To make filling:
Melt chocolate chips in microwave. Spread a small amount of chocolate on top of the cooled uncut cookies (the bottom half of the cookie sandwich). Place in refrigerator for 30 minutes for chocolate to set. Meanwhile, sprinkle cutout cookies with confectioners’ sugar. Remove chocolate-coated cookies from refrigerator. Spread a thin layer of jam on top of the chocolate layer. Top with cutout cookie.
Makes 26 cookie sandwiches.
About the Author
Recipe excerpted from Debbie Macomber’s Christmas Cookbook. Copyright 2011, Debbie Macomber. Available where books are sold.