Happy National Cookie Day! As part of the celebration of this Day, Disney is sharing recipes from the chefs who create the incredible cookies at EPCOT International Festival of the Holidays. Earlier, we shared the Cinnamon-spiced Chocolate Crinkle Cookie from the Holiday Kitchen. Now it’s time for the Hazelnut Linzer Cookie with Raspberry Jam. This is a cookie that comes from the Bavaria Holiday Kitchen during this favorite EPCOT festival. This is a cookie that looks absolutely stunning on a platter and tastes better than it looks! For the example cookie that was made, Disney utilized a Mickey-shaped cookie for the center. However, any shape can be used. Take a look at this recipe below and give it a try! Then, share any tips you learn along the way.

Hazelnut Linzer Cookie with Raspberry Jam Recipe

Makes 16 cookies

Ingredients

1/2 cup whole raw hazelnuts3 cups all-purpose flour1 1/2 teaspoons ground cinnamon1/2 teaspoon ground cardamom1/4 teaspoon ground cloves1/2 teaspoon baking powder1/2 teaspoon salt1 cup unsalted butter, softened1 cup sugar1 egg1 egg yolk1 tablespoon vanilla extract3/4 cup raspberry jam1/4 cup powdered sugar

Instructions

1. Pulse hazelnuts in a food processor until ground. Combine ground hazelnuts, flour, cinnamon, cardamom, cloves, baking powder, and salt in a medium mixing bowl and set aside.
2. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg, egg yolk, and vanilla extract and beat for 1 minute. Slowly add flour mixture and mix until soft dough forms. Divide dough into two rounds. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
4. Remove one round of dough from refrigerator and roll on a floured surface to 1/8-inch thickness. Cut into 3-inch circles. Place 8 cookies on each baking sheet. Bake for 12-15 minutes, until edges are set, but not browned. Cool on baking sheet for 5 minutes, then transfer to wire racks.
5. Remove remaining dough from refrigerator and roll to 1/8-inch thickness. Cut into 3-inch circles. Cut an additional 1/2-inch circle in the center of each cookie. Place on 8 cookies on each baking sheet and bake for 11-13 minutes, until edges are set, but not browned. Cool on baking sheets for 5 minutes, then transfer to wire racks.
6. When cookies are completely cooled, turn over cookies without a hole in the center and spread 1-2 teaspoons of raspberry jam on the flat side of each cookie.
7. Sprinkle powdered sugar on top of the cookies with a hole in the center and place on top of jam. Store in airtight container.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Throughout the day, Daps Magic will be sharing more of these cookie recipes. They will be found here:

What do you think of this recipe? Did you pick up any tips you can share while making it? Share your thoughts, opinions, and tips in the comments below!