Chocolate Linzer Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 2/3 cup granulated sugar (133g)
• 1 egg yolk (25g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1 1/2 cups all-purpose flour (190g)
• 2/3 cup superfine almond meal or almond flour (67g)
• 1/3 cup dark or Dutch-processed cocoa powder (33g)
• 1 Tbsp cornstarch (8g)
• 1/4 tsp fine salt (2g)
• 2 cups Nutella or your favorite chocolate spread (600g)
• 1/4 cup powdered sugar (30g)
• Rolling pin
• parchment paper or silicone baking mat
• 2 large baking sheets /cookie trays
• 1 1/2 inch scalloped circle cookie cutter
• 3/4 inch heart cutter
• Powdered Sugar Sifter or Fine Mesh Sifter

Instructions

1. 1

   --- Linzer Cookie Dough ---

2. 2

   In a large bowl or the bowl of a stand mixer, beat 1 cup butter and 2/3 cup granulated sugar on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.

3. 3

   Add in 1 egg yolk and 1 tsp vanilla extract. Mix on a medium speed until combined.

4. 4

   Whisk together 1 1/2 cups flour, 2/3 cup almond flour, 1/3 cup dark or Dutch-processed cocoa powder, 1 Tbsp cornstarch, and 1/4 tsp salt in a separate bowl.

5. 5

   Mix the flour mixture into the butter mixture on a low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula between additions.

6. 6

   At this point, the dough should be quite thick. Divide the dough in half and wrap each portion of dough in a piece of plastic wrap. I like to flatten the dough out into a rectangle that's about 1/3 inch tall to make it easier to roll out once it's chilled.

7. 7

   Chill the dough in the fridge for about 45 minutes. If you need to chill the dough longer than that or overnight, let it sit out at room temperature for about 5 minutes before trying to roll it out. This will make it easier to roll out.

8. 8

   Turn on the oven to 350 F / 175 C about 30 minutes before you plan to roll out the dough, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.

9. 9

   Take one piece of dough out of the fridge, leaving the other in there to continue to chill. Unwrap the cookie dough and lay the plastic wrap out flat on your counter. We will be rolling out the cookie dough on the plastic wrap to make cleanup a breeze and to make it easier to pick up the cut out cookies. Dust the top of the cookie dough and your rolling pin with flour.

10. 10

    Roll the chilled dough to be 1/4 inch thick (I use these bands on my rolling pin to make sure I get the thickness just right). If the dough cracks/splits a bit as you roll it out, don't worry! It will come back together as you roll it out and you can cut the cookies out around any big splits. If the dough is too soft to pick up the cut-out cookies, lift the entire sheet of cookie dough with the plastic wrap and place it in the fridge for 5-10 minutes to let it firm up.

11. 11

    Then cut out 1 1/2-inch scalloped circles. If you don't have a cutter that size, use a round glass that's similar in size. Use a 3/4-inch heart or circle cutter to remove the centers from half the cookies. Feel free to get creative with the cookie cutters you use! Save the dough from the centers to be rolled out with the next piece of dough.

12. 12

    The cookies don't spread much as they bake, so place them about 1 inch apart on the prepared baking sheets. Bake one sheet of cookies at a time. Bake for 9-10 minutes on the middle rack of your oven (bake time will vary based on the size of the cookies and the thickness of the dough). Let the baked cookies cool on the pan for about 15 minutes, then transfer them to a wire rack to finish cooling.

13. 13

    While the first batch bakes and cools, knead together the cookie dough scraps and rewrap them in plastic wrap. Pop them back in the fridge to chill.

14. 14

    Pull out the 2nd chilled portion of dough and repeat steps 8-12. Then repeat with the chilled dough scraps.

15. 15

    --- Decorating and Filling These Linzer Cookies ---

16. 16

    Once the cookies have fully cooled, use powdered sugar or cocoa powder (or both) to generously dust the tops of the cookies with the center cut-outs. I used a small piece of parchment paper to dust half of each cookie with cocoa powder and the other half with powdered sugar. I like to use this little little duster, but you can also use a small sifter.

17. 17

    Then spread or pipe 2 tsp of Nutella on the center of each uncut cookie. Top with a cut-out cookie, squeezing a little to spread out the Nutella and push it up into the cutout section. Repeat with the remaining cookies, then enjoy! These can be stored in an airtight container at room temperature for up to 4 days.