Linzer Plätzchen // Linzer Cookies

Last Thursday I went to see my obgyn for a monthly check-up. Hubby came along. I did a CTG and everything was fine. Our little pea is now 2kg and the momma is now 64kg. So it means I've gained 15kg during this pregnancy. And after a pornlike-4D-picture then it's official that we're having a baby girl. Having friends come over on last Sunday and she said that I still look pretty skinny for carrying 2kg-baby inside me. She brought us a basket full of baby cloths and stuff. Really, no need to buy cloths again until our baby girl 6months old. This week I'm welcoming my 33 weeks. My baby bump is getting heavier and it doesn't make easy to put my winter boots. Let alone vacuuming... it's a challenge!

This is the second recipe from my new Christmas cookies recipe book. Linzer cookies are originally from Linz, Austria. It actually is adapted from Linzer Torte, a tart using Linzer shortbread dough then spread with apricot jam. This recipe is actually easy but yet tricky. I had to add flour since the dough was delicate. I normally don't like doubled cookies but because of shortbread dough, they're so soft and light. Really a must try!

Source: Lieblings-Weihnachtsplätzchen by GU

Ingredients:
150 gr flour
100 gr grind Hazelnut
50 gr grind Almond
1/4 tsp baking powder
2 pinch of cinnamon powder
A pinch of grind clove, grind cardamom and grind nutmeg
150 gr soft butter
50 gr very fine sugar
A pinch of salt
1 egg at room temperature
150 gr raspberry jelly (I used cherry jam)
Icing sugar for dusting
Cookie cutter

Directions:
Combine the flour, haselnut, almond, baking powder and spices in a bowl. In a mixing bowl, cream the butter, sugar and salt. Put the egg, combine well. Pour the flour mix into the batter all in one go then mix well quickly. Put the cookies dough on a folie, wrap and chill for ca. 2 hours

Preheat the oven to 180C (160C for air circulation). Cover a baking tin with a parchment paper. Dust a working space with flour, roll the dough ca. 3mm thick. If it's still too soft, dust some flour. Using your favorite cookie cutter, cut the dough and place one by one to the baking tin and bake in the middle of the oven for about 8minutes or until golden yellow

When you use a jelly, you should warm it in a small pot shortly before the baking time is over but you don't need to do this step when you're using jam like I did. Spread the warm jelly (or jam) over the half of the warm cookies. Cover each with the rest of the cookies. Dust with icing sugar and chill