Ap­ple Hazel­nut Linzer Cook­ies

Washington County Enterprise-Leader - - APPLE FESTIVAL -

2 cups all-pur­pose flour 2/3 cup finely ground hazel­nuts (about 2 oz.) 1/4 tea­spoon ground nut­meg 1/4 tea­spoon salt 1 cup (2 sticks) but­ter, soft­ened 2/3 cup gran­u­lated sugar 1 egg ½ tea­spoon pure vanilla ex­tract ½ cup ap­ple but­ter Red Ic­ing Color, op­tional Con­fec­tion­ers’ sugar, op­tional In small bowl, com­bine flour, hazel­nuts, nut­meg and salt; set aside.

In large bowl, beat but­ter and sugar with elec­tric mixer un­til light and fluffy. Add egg and vanilla; mix well. Add flour mix­ture; mix only un­til com­bined. Form dough into 2 disks, about 1 in. thick; wrap in plas­tic wrap. Re­frig­er­ate 2 hours or un­til firm enough to roll.

Pre­heat oven to 350°F. Line two cookie sheets with parch­ment pa­per.

On floured sur­face, roll out dough 1/8-in. thick (keep dough in re­frig­er­a­tor un­til ready to roll). Us­ing square Linzer Cut­ter, cut half of the dough with 3-in. cut­ter and place on pre­pared pan. Cut re­main­ing dough with 3-in. cut­ter with insert; trans­fer to se­cond baking sheet. Form scraps into a disk, chill at least 30 min­utes and reroll.

Bake 7-9 min­utes or un­til light golden brown. Cool on cookie sheet 2 min­utes; re­move to cool­ing grid and cool com­pletely. Tint ap­ple but­ter with red ic­ing color, if de­sired. Spread whole cook­ies with ap­ple but­ter; if de­sired, lightly dust cook­ies with cut-outs with con­fec­tion­ers’ sugar and gen­tly sand­wich cook­ies to­gether.

Makes about 32 sand­wich cook­ies.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.