Linzer Rounds
Cookie 2 cups ground hazel nuts 2 cups sifted all-purpose flour 2/3 cup sugar 1 cup butter
2 cups ground hazel nuts 2 cups sifted all-purpose flour 2/3 cup sugar 1 cup butter
2 cups ground hazel nuts
2 cups sifted all-purpose flour
2/3 cup sugar
1 cup butter
Cut butter into nuts, flour, and sugar. Form flat pieces of dough and refrigerate overnight. Preheat oven to 350 degrees F. Roll dough to 1/8 inch thickness and cut cookies with two-inch round cookie cutter. Bake 10 minutes. Cool
Cut butter into nuts, flour, and sugar.
Form flat pieces of dough and refrigerate overnight.
Preheat oven to 350 degrees F.
Roll dough to 1/8 inch thickness and cut cookies with two-inch round cookie cutter.
Bake 10 minutes. Cool
Filling Red or Black raspberry jam, seedless
Red or Black raspberry jam, seedless
Spread 1 t on a cookie and cover with a second cookie.
Glaze 2 cups powdered sugar Juice of one lemon 1 t vanilla water to make thin glaze
2 cups powdered sugar Juice of one lemon 1 t vanilla water to make thin glaze
2 cups powdered sugar
Juice of one lemon
1 t vanilla
water to make thin glaze
Mix ingredients and dip each cookie. Place on a rack to drain and dry.
