The cookie dough comes together quickly in the food processor. Flour, toasted pecans, granulated sugar, salt, cinnamon, and cloves were pulsed until the nuts were finely ground. Pieces of butter were added and pulsed until crumbly before almond extract and lemon and orange zests were added and pulsed into the dough. The dough was divided into two parts, each was wrapped in plastic and left in the refrigerator to chill for a few hours. I actually made it in advance and left it in the refrigerator for a couple of days. When ready to bake, each half of dough was rolled out between sheets of parchment paper. Circles were cut, and I used a piping tip to cut smaller circles in half of the cookies for sandwich tops. The dough does become soft and sticky as it’s rolled and cut. While combining and re-rolling dough scraps, I placed the dough in the refrigerator from time to time to let it chill for easier handling. The cut cookies baked for about 14 minutes. When cool, the cookies for the bottoms were topped with raspberry jam that had been strained to remove the seeds. The cookie tops were dusted with confectioners’ sugar before taking their places on top of the jam.
I’m easily entertained by learning about different approaches to the same type of cookie, and in the end, I was thrilled with this choice of recipe. All the flavors of spices and citrus were fragrant and lovely. I think Linzer Cookies are now going to have a permanent spot on my holiday cookie baking list.
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