Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Linzer Flower Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Yield: 12 Think of these beautiful cookies as mini blooming versions of the classic linzer tart. They boast the same mouthwatering combination of buttery hazelnuts and fruity jam, just in a smaller package. Ingredients 1 cup blanched hazelnuts, toasted 1 cup (2 sticks) unsalted butter, room temperature ½ cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon kosher salt ¼ teaspoon freshly ground nutmeg Confectioners' sugar, for dusting ½ cup jam Directions Pulse hazelnuts in a food processor until finely ground. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg and beat until smooth. Beat in vanilla. Whisk together ground hazelnuts, flour, baking powder, cinnamon, salt, and nutmeg. Add to butter mixture; beat on low speed until just combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, at least 1 hour or up to overnight. Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough 1/4 inch thick. Using a 3 1/2-inch flower-shaped cutter, cut out cookies. (If dough becomes too soft, freeze 10 minutes.) Using a large spatula, transfer to prepared baking sheets. Using a 3/4-inch petal-shaped cutter, cut out centers of petals from half the cookies. Repeat process with remaining disk of dough. Gather scraps from both disks, reroll, and cut. Bake, rotating halfway through, until edges are slightly golden, 12 to 14 minutes. Transfer sheets to wire racks and let cool completely. Lightly sift confectioners' sugar over cookies with cutout petals. Spread a heaping teaspoon of jam on each solid cookie; carefully sandwich with sugared cookies. Rate it Print