Name: Hazelnut Linzer Cookies
Cook time: 1 1/2 hr
Total time: 4 hr
Yield: Makes about 2 dozen cookies
Ingredients: 2/3 cup hazelnuts (3 oz); 1/2 cup packed light brown sugar; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 2 sticks (1 cup) unsalted butter, softened; 1 large egg; 1 teaspoon vanilla; 1 12-oz jar seedless raspberry jam; a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters or aspic cutters

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Linzer CookiesRomulo Yanes

The key to delicious Linzer cookies is striking just the right balance of the tart raspberry jam filling with the thin, tender, and slightly sweet cookies. We think we've hit it with these — and they only get better after a few days.

Cooks' note:

Cookies keep, layered between sheets of wax paper or parchment, chilled in an airtight container 2 weeks.

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