As a young girl, I lived in Germany for a few years when my Dad was stationed in Grafenwoer with the Army. While I have no specific memory of _eating_ Linzer cookies, I know that I fell in love with them during this time in my life. That lovely hole in the middle with a bit of jam peeking out and the powdered sugar? Oh yes ... they are amazing.

Despite my love for linzers, I'd never made them before. One day I thought, "I NEED to make Linzers." I scoured my resources for recipes. What was I looking for? A recipe that wasn't too finicky, used all butter and ideally whole eggs instead of just yolks. I wanted a recipe that called for nut flour (even though they originated with nut flour, a lot of modern recipes don't call for it) and I was looking for a recipe that would let you roll it out immediately. I don't like the chilling step for dough; not because I'm lazy, but because when you roll it out it starts out too cold and ends up too warm. It seems like it is only "just right" for a mere minute of the process.