jammy bits. I've used them before in cookies and muffins, so I thought they'd be the perfect--and I was right! Normally, I've told my daughters if you don't have an ingredient, don't make that recipe; in this case it's the exception to my rule.
Easy Linzer Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups light brown sugar, packed
1/3 + 2 T granulated sugar
2 large eggs
zest of one lemon
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup + 1 T ground hazelnuts (or hazelnut flour)
2 1/4 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 cup Raspberry Jammy Bits
3/4 cup coarsely chopped hazelnuts
Preheat oven to 350F-degrees. Line a baking sheet with parchment and set aside.
In a stand mixer, using the paddle attachment, cream the butter and sugars thoroughly. Add the lemon zest, vanilla extract and cinnamon and beat again. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl between additions.
Add the ground hazelnuts along with the rest of the dry ingredients and mix to combine on medium speed.
Stir in the chopped hazelnuts and raspberry jammy bits. Use a 1/4-cup scoop to measure up the dough and place it on the prepared baking sheet, about 2 inches apart.
Bake in the preheated oven for 12 minutes, rotating the pan half-way through the baking time. Remove from the oven and use a "meat mallet" and press the design into the warm cookies.
Allow the cookies to cool about 5 minutes, then remove them to a rack to cool completely. The recipe makes about 25 3-inch cookies.