| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 40 to 50 small sandwich cookies |
Ingredients
- 1/2 cup confectioners’ sugar
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- Coarse, raw, sanding or brown sugar, for topping (optional)
- 3/4 cup pistachios, almonds, pecans, peanuts or hazelnuts, plus more for topping (optional)
- Jam, lemon curd, chocolate-hazelnut spread, melted chocolate or frosting, for filling
Instructions
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners’ sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
- Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
- Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.
Nutrition Facts
| Serving Size | 1 of 46 servings |
| Calories | 49 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 13 mg |
Reviews
Excellent cookies! They quickly became our annual Christmas cookie tradition.
Adding this to my yearly recipes. Although the dough was a bit dry and cracked a little, the flavor was rich and spectacular as Christmas cookies should be. I used almonds and nutella filling for a great flavor that was made a touch exotic by the cinnamon. Raspberry jam will give you a Linzer flavor. The dining room smelled wonderful as the cookies rested o the buffet during the day.
These cookies were AMAZING! I used Nutella with no extra sprinkles of sugar on the tops. They were fantastic. They have officially been added to the christmas cookie rotation in my house and my brother-in-laws!
First, I feel the original recipe should have less stars. To me, it was unclear whether the nuts used should be measured as whole or chopped, so I decided to wing it and use 3/4C of whole almonds. I, most likely, was incorrect because the dough was too grainy to roll in balls. Instead of just making that, I put it back in the processor and added small amounts of Cointreau at a time, pulsing it until the dough pulled together. After the tweak, they came out wonderful. It is a great recipe to play with and really worked well in the end. Hope this helps!
The flavor is there & not too sweet, but the sandy dough was very very hard to work with, mine keept falling apart. I did use my smallest scoop. They baked up ok, but very crumbly. I didn’t sandwich these because they were falling apart. I don’t think I will make these again.
I found them WAY too sweet. I added a bit more flour and it helped. I agree you need to make the balls of dough very small otherwise the cookies will be huge
Recipe for dough is easy to make. I tried mine with pecans and nutella spread in the middle. One thing that needed to be clearer on the recipe is the size of each cookie half. If you measure each piece so that the recipe gives you 40-50 sandwich cookies, then the individual halves are small–5 grams on a scale, or about an inch and a quarter once flattened. The recipe reads a heaping teaspoon, which gives you a larger cookie. I think the smaller size is the way to go so that you don’t have the cookie separate when you bite it. It’s a sandy textured cookie, very tasty, if not a little sweet. Very pretty with the coarse sanding sugar on top.