Linzer Cookies Recipe

Position knife blade in food processor bowl; add hazelnuts and almonds. Process until finely ground. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add flour and salt, beating well. Add ground nuts, vanilla extract, butter flavoring, and almond extract, beating well. Divide dough into 4 portions and wrap in plastic wrap. Chill at least 2 hours.

Remove 1 portion of dough from refrigerator. Roll dough to 1/8-inch thickness between two sheets of waxed paper. Cut with a 2-1/2 inch round cookie cutter. Place 2 inches apart on a greased cookie sheet.

Repeat procedure with another portion of dough. Bake at 350 F for 8 to 10 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire racks to cool completely.

Repeat rolling and cutting procedure with remaining portions of dough. Cut out a circle or star design in center of each cookie. Repeat baking and cooling procedures.

Spoon about 2 teaspoons preserves on bottom of circle cookies. Top with cut-out cookie. Sprinkle with powdered sugar. Yield: about 2 dozen.

This is a basic recipe for Linzer cookies. To create the version shown, use a heart-shaped cookie cutter instead of a round one. Substitute cake icing for powdered sugar and create your own cookie designs.

Note: If dough is too sticky after rolling procedure, place in the refrigerator for 10 to 15 minutes before cutting.