LINZER COOKIES
Categories Cookies Dessert Bake Christmas Kid-Friendly Raspberry Hazelnut Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
- Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
- Whisk together flour, baking powder, salt, and cinnamon in a small bowl.
- Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
- With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
- Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.
CRANBERRY-GINGER LINZER TORTE COOKIES
This is one of my favorite cookies for a few different reasons. It's kind of a sandy cookie, so you get that snap. Its warming spices play very nicely with the cranberry-ginger jam. You can use that jam in other places, even as cranberry sauce. You have that acidity and that little bit of sour as well as sweet. And they're just as good right out of the freezer. It's a great cookie with the holidays for exchanges or just to have after dinner. Can be stored in an airtight container at room temperature for up to 3 days.
Provided by Carla Hall
Categories Cranberry Cookies
Time 2h25m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
- Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
- Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
- Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
- While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
- When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 57.4 mg, Sugar 26.8 g
CORNMEAL CRANBERRY COOKIES
Provided by Diane E. Appleton
Categories Cookies Dairy Dessert Bake Thanksgiving Cranberry Fall Gourmet California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
- Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.
CRANBERRY CORNMEAL COOKIES
Make and share this Cranberry Cornmeal Cookies recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 30m
Yield 7 dozen cookies, 84 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugar in a large bowl.
- Beat at medium speed until creamy.
- Add eggs, corn syrup and vanilla, beating until well mixed.
- In a separate bowl, combine flour, cornmeal, baking powder and salt.
- Add flour mixture to butter mixture, beating on low until well mixed.
- Fold in cranberries.
- Shape rounded teaspoons into balls and roll in sugar.
- Place 1 inch apart on ungreased cookie sheets, flattening slightly.
- Bake 9 to 13 minutes until edges are lightly browned.
Nutrition Facts : Calories 74.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 13.8, Sodium 48.5, Carbohydrate 10.3, Fiber 0.3, Sugar 5.2, Protein 0.8
More about "cranberry cornmeal linzer cookies recipes"
CRANBERRY CORNMEAL LINZER COOKIES - MICHIGANPLUM.ORG
From michiganplum.org
3.6/5 (13)Total Time 1 hr 5 minsCategory Cranberry Dessert
CRANBERRY LINZER COOKIES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
Ratings 51Category DessertCuisine AmericanTotal Time 2 hrs 40 mins
CRANBERRY LINZER COOKIES - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
5/5 (8)Total Time 3 hrs 40 minsCategory DessertCalories 137 per serving
THE ULTIMATE COOKIE COMBO: CRANBERRY AND CORNMEAL UNITE IN …
From recipeforcake.com
MELT-IN-YOUR-MOUTH LINZER COOKIES - PRETTY. SIMPLE.
From prettysimplesweet.com
CRANBERRY-FILLED LINZER COOKIES - FARM FLAVOR RECIPE
From farmflavor.com
CRANBERRY CORNMEAL LINZER COOKIES RECIPE - GROUP …
From grouprecipes.com
CRANBERRY LINZER COOKIES RECIPE - JESSICA GAVIN
From jessicagavin.com
CRANBERRY CORNMEAL LINZER COOKIES RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
TRADITIONAL LINZER COOKIES WITH CRANBERRY JAM – …
From sugargeekshow.com
CRANBERRY LINZER COOKIES - BURNBRAE FARMS
From burnbraefarms.com
CRANBERRY CORNMEAL LINZER COOKIES - RECIPEPES.COM
From recipepes.com
CRANBERRY CORNMEAL COOKIES RECIPE | LAND O’LAKES
From landolakes.com
CRANBERRY CORNMEAL LINZER COOKIES – RECIPE WISE
From recipewise.net
CRANBERRY CORNMEAL LINZER COOKIES | PUNCHFORK
From punchfork.com
DELECTABLE CHRISTMAS COOKIES: 50 MUST-TRY RECIPES
From slowlivingkitchen.com
CRANBERRY CORNMEAL LINZER COOKIES - WORLD COOKING RECIPES
From worldcookingrecipes.net
THE BEST COOKIE RECIPES TO BAKE - MSN
From msn.com
SAVORY MOMENTS: CRANBERRY CORNMEAL COOKIES
From savorymomentsblog.com
You'll also love