Linzer Cookies

crunchy nut crisp and in the middle your favorite jelly!

I always wanted to make those, because they look so pretty. I think I never even tried them before. There’s nuts in the dough. I like nuts. Sometimes the recipe calls for hazelnuts and almonds, sometimes walnuts. So I tried this one just with hazelnuts. The cinnamon in the recipe, which I got from here, let’s them turn out to be a perfect treat for fall and/or winter time.


  • 3 sticks (336 g) butter, room temperature
  • 1 1/4 cup (108 g) sugar
  • 1 cup (112 g) hazelnuts
  • 1/3 cup (56 g) almonds
  • 2 large eggs
  • 3 cups (420 g) flour
  • 2 teaspoons (7 g) cinnamon
  • 2 teaspoons (7 g) baking powder

powdered sugar to garnish the tops

You can either ground the nuts yourself with a food processor, or you buy them already ground.

In a bowl, mix the flour with the baking powder and the cinnamon. Set a side.
Cream the butter and the sugar together with an electric mixer until fluffy.
Add the ground nuts and then the eggs until incorporated. Wrap the dough in plastic foil and let chill in the fridge for at least 2 hours or overnight.

Preheat the oven to 350 degrees Fahrenheit (175 Celsius).

Roll out half of the dough on a floured surface about 1/8 inch thick (0,5cm). Pick the cookie cutter you like and you have a smaller one of it, too. Make the bottoms just with the bigger cookie cutter. The tops get their hole with the smaller one. Put them in the oven for 15 – 20 minutes.

After cooling you scoop little rounds of jelly on the bottom sides with a spoon (be careful, not to use too much). Garnish the top sides with confectioner’s sugar and put them on the bottoms.

Bon Apetit!

Coconut Lemon Shortbread, get ready for a chewy freshness you can’t stop eating

That cookie taste like a day off at the beach. Like summer.

I made them when it was so hot outside, that we didn’t want to go somewhere. Our apartment was cooler then outside (without air condition). And jep, I can still bake even the world is already an oven. I am baking crazy.

The recipe is adapted from gimme some oven and it was originally with lime and not lemon.
I just didn’t have lime at home, but tons of fresh lemon. So I decided to give it a try with the lemon. I bet they are delicious with lime, too. I will definitely try it next time. The recipe also calls for toasted coconut, which is easy to do but I skipped it. I also didn’t use a food processor, simply just because I don’t have one.

Coconut Lemon Shortbread


  • 1/2 cup (35 g) flaked coconut
  • 1/2 cup (100 g) sugar
  • 2 Tbsp. lemon peel
  • 1 tsp. vanilla
  • 2 1/2 cups (280 g) flour
  • 1 cup (115 g) cold butter or lactose free margarine, cut into pieces

Preheat the oven to 325 degrees Fahrenheit (162 Cesius). Line a baking sheet with parchment paper.

Mix the coconut and the sugar with the lemon peel and the flour. Add the Vanilla and the butter and (so did I) just use your hands to knead everything together. Knead until smooth.

On a floured surface, roll out the dough about 1/4 inch (0,5cm) thick. Use a cookie cutter of your choice. Bake for 15 Minutes or until the bottom gets slightly brown. Transfer to a wire wrack and let cool.

Lemon Glaze


  • 2 cups powdered sugar
  • 1 tsp. lime peel
  • 1 Tbsp. lime juice
  • 2 to 3 Tbsp. water

Mix all the ingredients in a small bowl together and spread on cookies. Sprinkle some coconut if desired.