Walnut Linzer Cookies

Linzer cookies are believed to have originated in the city of Linz, Austria, and are traditionally two round cookies held together with a layer of preserves or jam. The raspberry fruit filling used in this soft buttery cookie complements the nutty flavor of the walnuts.

1 1/2 cups butter, softened
2/3 cups granulated sugar
2 1/3 cups all-purpose flour
1/2 cup California walnuts, toasted, finely ground
1 teaspoon cinnamon, ground

Icing:
1/2 cup icing sugar
2 teaspoons rum or vanilla
1/4 cup California walnuts, finely chopped

Filling:
1 cup raspberry jam

• Preheat oven to 350°F. 
• In bowl beat butter and sugar on high until light and fluffy, about 3 minutes. 
• In small bowl whisk together flour, walnuts and cinnamon. 
• Stir flour mixture into butter until well blended.
• Divide dough into three pieces and shape into discs. 
• Wrap well with plastic wrap and refrigerate until well chilled. 
• On a lightly floured surface, roll out each disc to 1/8-inch thickness.
• Using a 1 1/2 inch round fluted cookie cutter, cut dough into rounds. 
• Use a small cutter to make holes in the center of half of the rounds.
• Arrange on parchment-lined baking sheets about 1 inch apart and chill in fridge for 15 minutes. 
• Bake the cookies in the center of preheated oven, 1 sheet at a time, until cookies are pale golden, about 15 minutes. 
• Transfer to rack and let cool completely. 
• Repeat with remaining dough.
• In bowl, whisk together icing sugar and rum. 
• Brush over cookies with cutouts and sprinkle with finely chopped walnuts. 
• Spoon approximately 1 teaspoon of the jam onto the bottom side of the solid cookies. 
• Top with cutout cookies. 
• Repeat with remaining cookies.