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

Image may contain Food Confectionery Sweets Cookie and Biscuit

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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.