Today I’m going to share with you my interpretation of a very popular Austrian Christmas cookie.
Because as you can see from the title of this post I’ve made a *few* dreamy alterations to the traditional recipe and added my own holiday spin if you will.
You could think of Linzer cookies as baby Linzertortes which are traditionally made using ground almonds and filled with black currant or seedless raspberry preserves. The only major distinction between the two, other than the obvious size, is that instead of a lattice crust which adorns the Linzertortes, the tops of Linzer cookies have a small round cutout in the center to make the preserves visible, better known as Linzer “eyes”.
So for my Linzer Cookie version I opted to swap out the almonds for pecans, and replace the traditional preserve filling with an eggnog glaze, oh and the “eyes” on my linzer cookies are in the shape of a snowflake. Very à propos, no?
Eggnog Snowflake Linzer Cookies
makes approximately 30 cookies
Linzer Cookie Dough
Adapted from Martha Stewart Cookies
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1 cup pecan halves, toasted
3 tablespoons confectioners’ sugar, plus more for dusting
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
Grind pecans, confectioners’ sugar, salt, and ground nutmeg in a food processor until very finely ground, pour into a medium size bowl. Whisk in flour and baking powder.
Cream butter and granulated sugar in a stand mixer fitted with a paddle attachment until light and fluffy, approx 2 minutes. Add egg and vanilla and reduce speed to low beat until incorporated. Add flour mixture and mix until just combined.
Divide dough into two and form discs. Wrap each tightly with plastic wrap, place in the refrigerator until firm, at least 2 hours.
When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
Take one disc of dough out of the refrigerator at a time and roll out on the reverse side of a cookie sheet which has been lightly floured, refrigerate 20 minutes.
Cut cookies with a round 2-inch fluted cutter. Cut out centers of half of the circles with a 1/2-inch snowflake cutter; re-roll scraps.
Space cookies 2 inches apart bake until pale golden about 8-10 minutes rotating pans half-way through baking. Transfer to racks to cool completely.
Inspired from LorAnn Oils
2 cups glazing sugar or confectioners’ sugar
3-4 tablespoons eggnog
1/4 teaspoon grated nutmeg
powdered food coloring optional
Dust cutout cookies with confectioners’ sugar. Spread eggnog filling onto uncut cookies and top.
Store in an airtight container at room temperature for up to 2 days.