Hazelnut Linzer Thumbprints Recipe

Preparation time
60 mins
Cooking time
30 mins
60 people
Posted by
Posted on

2-1/2 cups Flour
2-1/2 cups
1/2 tsp Baking Powder
1/2 tsp
Baking Powder
1/2 tsp Ground Cinnamon
1/2 tsp
Ground Cinnamon
1/4 tsp Kosher Salt
1/4 tsp
Kosher Salt
1 cup Butter
1 cup
3/4 cup Light Brown Sugar
3/4 cup
Light Brown Sugar
1 Egg
8 oz Hazelnuts or Pecans
8 oz
Hazelnuts or Pecans
1/2 cup Raspberry Preserves or Jam
1/2 cup
Raspberry Preserves or Jam

Hazelnut Linzer Thumbprints Recipe

Hazelnut Linzer Thumbprints are a cheerful addition to any holiday table, but they take time. Skip the effort and go with these little cookies, which don’t need rolling and a quick push of your thumb to create the center.

  1. Heat oven to 350°F and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. Beat the butter and brown sugar with an electric mixer in a large bowl until light and fluffy for about 3 minutes.
  4. Beat in the egg and reduce the mixer speed to low and gradually add the flour mixture, mixing until just fully incorporated.
  5. Roll the dough into 3/4-inch balls (about a level teaspoon each) and coat with chopped nuts.
  6. Transfer the balls to the prepared baking sheets, spacing them 2 inches apart. With a floured finger, make a groove in the center of each ball. Fill each cookie with 1/2 teaspoon preserves.
  7. Bake, rotating the position of the pans halfway through, until the cookies are golden brown, for about 14 to 16 minutes.
  8. Let it cool on the sheet for about 5 minutes. Transfer to a wire rack to cool completely.

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