Cashew Linzer - Sandwich Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 stick/113 grams unsalted butter softened
  • ½ cup white sugar
  • 1 egg
  • ½ cup cashews
  • 1½ cups All Purpose Flour
  • 1 tsp baking powder
  • pinch of salt
  • Strawberry and Apricot Jam
  • Powdered or confectioners sugar
Instructions
  1. Toast the cashews in a pan or put in an oven for 5 minutes. Let cool completely. Use a food processor, add the cashews and ¼ cup of sugar and powder it. Make sure not to process it too much or else it will be a paste. Take the powder out and set aside.
  2. Beat softened butter and sugar till soft and fluffy in a stand mixer or hand mixer.
  3. Add the egg and mix it well.
  4. In a bowl, add the cashew powder, all purpose flour, baking powder and salt and mix well.
  5. Add the dry ingredients to the butter mixture and form a dough. Wrap the dough in a plastic with wrap and refrigerate for an hour or even overnight. Alternatively, You could also roll it to a ¼ of an inch in between 2 plastic wraps and lay it on a flat baking tray and freeze for 20 minutes or refrigerate for 30 minutes and cut out and bake.
  6. Roll the dough to a ½ cm and cut out the desired shapes. For lintzer cookies, use one size of cookie cutter and cut a smaller hole in the middle for half the cookies before baking and bake at 350 degrees for 12 minutes or until the edges are lightly browned.
  7. After the cookies are completely cooled. Take the cookies with a cut center and sprinkle with some powdered sugar before assembling it. Spread with some jam and sandwich it.
  8. You can sandwich them before serving. The plain cookies will stay good for a week in an airtight container.
  9. ENJOY!
Notes
Alternatively you could use Almond powder too.
Make sure to refrigerate the dough and then roll and cut out.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/12/15/cashew-lintzer-sandwich-cookies/