Linzer Piggy Cookies Recipe December 25 2013
- 1 cup finely chopped hazelnuts
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- Confectioner's sugar, for dusting
- 3/4 cup The Bacon Jams All Original Bacon Spread, at room temperature
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In a large bowl, mix hazelnuts, flour, cinnamon, baking powder, and salt until combined.
- In a small bowl, whisk together the egg, vanilla, and citrus zests.
- Using a mixer fitted with a paddle, beat the butter and sugars on medium speed until fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the egg mixture and beat for about 1 minutes more. Add the flour mixture in two additions and mix on low speed until just combined.
- Divide the dough into two balls, wrap in plastic wrap and flatten slightly. Refrigerate until hard, about 1 hour.
- Roll each dough round between two pieces of plastic wrap to 1/8-inch thick. Place on a baking sheet and refrigerate until hard, about 30 minutes.
- Remove the top sheet of plastic wrap. Using a 2-inch round cutter, stamp out as many rounds as possible. Use a ¾-inch round cutter to stamp out the center of half of the rounds. Reserve scraps to chill and reroll later. Space cookies 1 inch apart and bake, until light golden brown, 7 to 9 minutes. Transfer to a wire rack to cool completely.
- To assemble, dust confectioners' sugar over the cookies with the cut-out centers. Flip the remaining cookies upside down and spread a very thin layer of bacon jam on each. Place a confectioners' sugar-dusted cookie on top of a bacon-covered cookie to make a linzer cookie sandwich.
Recipe Courtesy of Tasting Table