Linzer Cookies with Nutmeg Buttercream

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and confectioners’ sugar on medium speed until light and fluffy, 2 to 3 minutes, stopping the mixer to scrape down the sides of the bowl. Add the egg and vanilla and beat until well combined, stopping the mixer to scrape down the sides of the bowl.

In a medium bowl, whisk together the all-purpose flour, hazelnut flour, salt and nutmeg. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined and stopping the mixer to scrape down the sides of the bowl.

Turn the dough out onto a lightly floured surface and divide the dough in half (about 423 g each). Shape each half into a disk, wrap in plastic wrap and refrigerate until firm, about 2 hours.

Preheat an oven to 350°F (180°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out half the dough to 1/4-inch (6-mm) thickness. (Keep the remaining dough refrigerated until ready to use.) Using a 2 1/2-inch (6-cm) snowflake or other shaped cutter, cut out the dough and place 2 inches (5 cm) apart on the prepared pans. Using a 1 1/8-inch (2.75-cm) snowflake or other shaped cutter, cut centers from half of the cookies. Reroll the scraps, cut out the dough and place 2 inches (5 cm) apart on the prepared pans.

Bake, one batch at a time, until the edges of the cookies are lightly golden, 10 to 12 minutes. (Let the remaining cutout dough stand at room temperature until ready to bake.) Let the cookies cool on the pan for 5 minutes, then transfer the cookies to wire racks and let cool completely. Repeat to bake the remaining cookies.

While the cookies are cooling, make the buttercream: In the bowl of an electric mixer fitted with the flat beater, beat together the butter and salt on medium speed until creamy, about 1 minute, stopping the mixer to scrape down the sides of the bowl. With the mixer on low speed, gradually add the confectioners’ sugar alternately with the milk, beginning and ending with the confectioners’ sugar, beating just until combined after each addition. Beat in the nutmeg and vanilla. Increase the mixer speed to medium and beat until light and fluffy, about 2 minutes, stopping the mixer to scrape down the sides of the bowl. Use immediately.

Dust the cookies with the cutouts with confectioners’ sugar. Place the nutmeg buttercream in a pastry bag fitted with a large round piping tip (Ateco #805). Pipe dollops of buttercream at the base of each point on the flat side of the solid cookies. Spoon a scant 1 tsp. (6 g) preserves into the center of all the solid cookies. Place the cookies with the cutouts, flat side down, on top of the preserves and buttercream. Refrigerate in an airtight container for up to 5 days. Makes about 24 sandwich cookies.

Recipe courtesy of Brian Hart Hoffman, found and editor-in-chief of Bake from Scratch