Linzer Ribbons with Raspberry & Apricot Fillings

Linzer cookies are one of the most popular cookies during the holidays - and really...they're delicious all of the time! The buttery, delicious cookie wraped around a sweet fruity filling...yum!

A week from Saturday I am going to be teaching a holiday cookie baking class & this recipe is definitely on my list to teach! It's very easy & the cookies turn out fantastically!

The recipe recommends toasting your hazelnuts first so that you can peel off the bitter skins - I did this & it was very easy to peel. One note...definitely do NOT buy the hazelnuts in the shell...they have very hard shells that are a huge pain to crack. I suggest either buying the pre-chopped hazelnuts (the bags will give you the exactly right amount) or buying the pre-shelled, whole hazelnuts & then toasting them to get rid of the skins.

And now, the recipe! Please enjoy :) You could also use this dough recipe to make traditional Linzer cookies in star/circle shapes & then fill with fruit.

Linzer Ribbons

Makes 54 ribbons
Total Time: 1 1/2 hours + chilling

For the Dough

1 1/2 cups hazelnuts

2 sticks unsalted butter, softened (1 cup)

3/4 cup sugar

1/2 tsp. vanilla extract

1/2 tsp ground cinnamon

1/2 tsp salt

Pinch of ground cloves

Minced zest from 1 lemon

2 1/2 cups all-purpose flour

For the Filling

9 TBSP raspberry preserves, stirred

9 TBSP apricot preserves, stirred (I used peach - very good!)

Powdered Sugar

Preheat oven to 350 F; line three baking sheets with parchment paper or spray with non-stick spray (if you have really good, non-stick sheets).

Remove skins from nuts. Coarsely chop 1/4 cup nuts and set aside. Pulse remaining nuts in food processor until finely ground; set aside (you should have an additional 1 cup).

Cream butter and sugar in bowl with mixer until blended. Add vanilla, cinnamon, salt, cloves, and zest; beat until combined.

Blend flour and 1 cup ground nuts into butter mixture until dough forms.

Divide dough into 6 equal sized balls, wrap in plastic & chill for 30 minutes.

Gently roll each portion of chilled dough on a lightly flour surface to form a rope about 10 inches long and 1 inch in diameter.

Place two ropes on each of the prepared baking sheets (you can put more if you have large sheets - these don't expand too much), flatten ropes slightly, and using your thumb press a 1/2 inch deep trough down the center of each rope. Use your other thumb to keep sides of dough from spreading too much.

Score each strip of dough in 1-inch intervals at an angle, and prick bottom of toughs with a fork to prevent bubbling. Bake strips for about 10 minutes (dough will spread and puff slightly).

Remove strips from oven & deepen troughs by gently smoothing them down (back of spoon or finger will work - careful not to burn yourself).

Fill each trough with 3 TBSP jam, then sprinkle with reserved nuts.

Bake 10-15 minutes longer or until edges are golden and jam is bubbly. Let cookies cool on pan for 15 minutes, then cut through score marks. Dust with powdered sugar.