ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hazelnut, Rosemary, and Plum Linzer Cookies

Photo: Linda Pugliese; Styling: Mary Clayton Carl

Hands-on time 55 mins
Total time 3 hrs, 30 mins

Makes 9 servings

The perfect tea-time cookie.


  • 1/2 cup hazelnut meal
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/2 cup plum preserves
  • 2 tablespoons powdered sugar

How to Make It

  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

  2. Sprinkle hazelnut meal into an even layer on a jelly-roll pan; bake 6 minutes or until golden and fragrant. Let cool completely.

  3. Combine butter and sugar in a large bowl. Beat with a mixer at medium speed for 5 minutes or until light and fluffy. Beat in vanilla. Add egg and egg yolk, 1 at a time, beating well after each addition.

  4. Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, hazelnut meal, rosemary, and salt in a bowl. Add flour mixture to butter mixture; beat at low speed until just combined. (Dough will be a little sticky.) Divide dough in half, and shape each half into a 4-inch disc. Wrap with plastic wrap; chill 2 hours.

  5. Roll 1 dough disc into 1/4-inch thickness on a well-floured surface; cut with a 2 1/2-inch rectangular scalloped-edge cookie cutter to form 18 cookies, rerolling dough scraps as necessary. Repeat with remaining dough disc; use a 1 1/2-inch rectangular scalloped-edge cookie cutter to remove centers of 18 rectangles.

  6. Arrange cookies 1 inch apart on prepared baking sheets. Chill cookies on baking sheets 30 minutes. Bake 13 minutes or until edges are lightly browned. Remove from pans; let cool completely on wire racks.

  7. Spread center of each whole cookie with 1 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.