Walnut Linzer Cookies

walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co

Linzer cookies are a holiday classic - usually made with almonds and raspberry jam as a nod to the Austrian Torte which they are named after. I took a few liberties here - swapping deeply toasted walnuts for the almonds and fig and currant jams for the raspberry so this is definitely a cookie where you can have some fun. Don’t have walnuts and fig jam? Try pecans or pistachios with strawberry or cranberry jam. If you are a home canner, I bet you have a few jars open in your fridge already. Feel free to use what you have. I used a round cookie cutter, and a couple of different sized round cutters for the centers of my cookies, but you could certainly use something a little more decorative. I also liked the look of cutting the centers purposely off-center, but it made the cookies tricky to move and they shifted in the oven a bit so I can’t say that I’d recommend it.


Walnut Linzer Cookies

Makes about 30 sandwich cookies

Slightly adapted from Holiday Cookies by Elisabet der Nederlanden

This nut-filled dough is delicious and delicate. Make sure to use enough bench flour that it doesn’t stick to your surface and handle it carefully when you are transfering the cookies to the baking sheets. I found a small offset spatula to be helpful with this task. These will loose their crispness after the first day, but are still delicious after a few days on the counter. Store them in an airtight container and redust with confectioner’s sugar if necessary.

1 1/4 cups (105g) chopped, deeply toasted walnuts

3/4 cup (150g) granulated sugar

1 teaspoon lemon zest

1 teaspoon kosher salt

2 1/4 cups all purpose flour

1 cup (225g) cold, unsalted butter cut into cubes

1 egg plus 1 egg yolk

2 teaspoons vanilla extract

1/3 cup jam

Confectioner’s sugar for dusting

In a food processor, combine the walnuts, sugar, lemon zest, and salt and pulse until the nuts are finely ground. Add the flour and pulse until well combined. Scatter the butter over the top and pulse until a few small pieces of butter remain. Add the egg, egg yolk, and vanilla. Pulse until the dough just starts to come together.

Turn the dough out onto a piece of plastic wrap, pat it into a square about 1-inch thick. Refrigerate for at least one hour and up to 2 days.

When you are ready to bake position 2 racks, evenly spaced, as close to the center of the oven as possible and heat the oven to 350ºF. Line two baking sheets with parchment paper.

Cut the dough in half and keep half of the dough in the refrigerator while you work. On a lightly floured surface, roll the dough to about 1/8-inch thick. Use a 2 1/2- inch round cookie cutter to cut as many circles as possible. Carefully transfer the rounds to the prepared baking sheets. Use a small circle or decorative cutter to cut the centers out of half of the cookies on the sheets. Gather up the scraps and repeat. Repeat with the other half of the dough. Chill the cut cookies for 10 minutes before baking.

Bake the cookies 17-19 minutes or until barely golden. Rotate the sheets from top to bottom and front to back halfway through baking. Transfer the sheets to cooling racks and let the cookies cool for 5 minutes then transfer the cookies to racks to cool completely.

Use a fine mesh sieve to dust the cooled cookies with a cutout with confectioner’s sugar. Spoon about 1/2 teaspoon of the jam on each of the other cookies. Top the jammed cookie with the sugared cookie and serve.


Snuk Foods sent me the incredible fig jam I used in these cookies - you can find it on their site (alongside tons of amazing International pantry items!) HERE.

walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co

Stamped Brownie Cookies

Stamped Brownie Cookies | apt 2b baking co
Stamped Brownie Cookies | apt 2b baking co
Stamped Brownie Cookies | apt 2b baking co

Last year I fell in love with stamped gingerbread cookies so this year I was primed and ready for another stampable cookie for my holiday packages. I find that darker doughs - like chocolate or gingerbread are the most dramatic when glazed, so I went for deep rich chocolate with both Dutch process and black cocoas. You can stamp just about any cut out cookie dough that holds it’s shape while baking though, so if you’ve invested in stamps try out a few doughs. And alternately, these cookies are absolutely gorgeous when stamped and glazed, but also work well as cut out cookies without a stamp. Happy Baking! I’ll be back soon with more cookies!


Stamped Brownie Cookies

makes about 3 dozen cookies, depending on the size

Slightly adapted from Smitten Kitchen’s Brownie Roll-Out Cookies

These soft and chewy chocolate cookies are gorgeous when stamped, but also work well as cut out cookies if you don’t have a stamp. Flavor the glaze however you like, but a little peppermint and vanilla is nice for the holidays. I bet a little bit of espresso powder instead would be just delicious. Make sure to not over bake the cookies, they’ll lose their chew and will be more of a standard sugar cookie. I found 7 minutes in my oven was just right, but keep an eye on yours as all ovens vary. I like to brush the glaze on with a pastry brush. Use a thin layer to see lots of the cookie peeking through or a thicker layer for a more opaque look.

Brownie Cookies

3 cups (384g) all purpose flour

1/2 cup (50g) dutch process cocoa powder

1/2 cup (50g) black cocoa powder (or dutch process)

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon cinnamon (optional)

1 cup (225g) unsalted butter, softened

1 1/2 cups (330g) light brown sugar

2 large eggs

1 teaspoon vanilla extract


Glaze

1 cup confectioners sugar

3 tablespoons cream

seeds from 1/2 vanilla bean or 1/2 teaspoon vanilla paste

1 teaspoon peppermint extract

pinch salt

Whisk the flour, cocoas, baking powder, and salt together in a bowl.

In the bowl of a stand mixer, combine the butter and sugar. Cream until light and fluffy then add the eggs one at a time. Mix until well combined then add the vanilla.

Add the dry ingredients all at once and mix until combined. Make sure to scrape the bottom and sides of the bowl to ensure the dough is evenly mixed.

Turn the dough out onto a piece of plastic wrap and wrap tightly. Refrigerate the dough for at least one hour and up to 2 days.

When you are ready to bake, arrange two racks as close to the center of the oven as possible and heat the oven to 350ºF. Line two baking sheets with parchment paper.

Work with half of the dough at a time and roll out the dough so it’s about 1/4-inch thick. Dip the cookie stamps in a bowl of cocoa powder or flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. Use a round cutter to cut the cookies.

Transfer the cookies to the lined baking sheets about 1-inch apart. Re-roll the dough scraps and continue to stamp and cut until all the dough is used up. Bake the cookies until they are just firm to the touch and puffed, 7-10 minutes. Rotate the baking sheets from top to bottom and front to back halfway through baking.

Prepare the glaze while the cookies are baking as it is best brushed on while they are still warm. Whisk all of the ingredients together in a small bowl. It should be the texture of Elmer’s Glue. If it seems a little thin, add a tablespoon or two of confectioners sugar. If its thin, add a little more cream.

Remove the cookies from the oven, let them rest for 5 mins, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. Cookies will keep for a few days in an airtight container at room temperature.


I used hand carved cookie stamps for these cookies. Zozo Baking sells similar ones.

You can also find cookie stamps in most kitchenware shops or online.

Stamped Brownie Cookies | apt 2b baking co
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