Ingredients
Linzer Cookie Dough:
12 oz unsalted butter, at room temperature
1 3/4 cups powdered sugar
1 egg
2 cups flour
1 cup cornstarch
2 cups hazelnut flour
White Chocolate Coating:
12 oz white chocolate, finely chopped
3 TBSP vegetable oil
Filling:
Mixed Berry Jam (or jam of your choice)
Instructions
For the Cookie Dough:
Cream the butter with the sugar until light.
Add in the egg and mix well.
Mix together the flour and cornstarch.
Add this to the creamed mixture and blend.
Mix in the hazelnut flour thoroughly.
Form the dough into a bowl and wrap in plastic. Chill for about 4 hours.
Roll out the dough to 1/4 inch thickness. Cut half the cookies with a 2 inch cutter and leave whole.
Cut the other half with a 2 inch cutter and then with a mini cookie cutter (mini ones are widely available) in the middle. You want to create a window effect.
Place cookie on a grease baking sheet.
Chill the cookies for 10 minutes and preheat oven to 325F.
Bake cookies for about 10 minutes or until lightly browned.
Cool on a rack.
Chill the cookies for 10 minutes and preheat oven to 325F.
Bake cookies for about 10 minutes or until lightly browned. Cool on a rack.
For the White Chocolate Coating:
Combine white chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Adapted from sweetrecipeas.com
