LINZER TARTS
Make and share this Linzer Tarts recipe from Food.com.
Provided by Randi0721
Categories Dessert
Time 1h30m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, add sugar, eggs, and vanilla.
- Add dry ingredients and blend thoroughly.
- Chill for about 1/2 an hour.
- Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
- Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
- Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
- Spread preserves on whole cookies (bottoms), and top with cutouts.
- Sprinkle with confectioner's sugar until covered.
LINZER TARTS
With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make. -Mary Maddox, Bellmore, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.
Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LINZER TARTS
This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie.
Provided by brokenburner
Categories Dessert
Time 30m
Yield 1 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
- Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
- Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
- Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
- Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
LINZER TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g
LINZER AUGEN (LINZER EYES AKA LINZER TARTS OR LINZER COOKIES)
This is the most traditional Austrian version of this cookie I could find, trying to match my grandmother's recipes that she didn't leave behind. She used Black Currant preserves; if you can't find it, use the more American accepted filling of Seedless Raspberry Jam. ;) (This recipe makes only one dozen cookies, so you may want to double, triple or quadruple!)
Provided by Karen..
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Finely grind the almonds in a food processor, using short pulses. (It may help to put some of the granulated sugar you will be using in with the nuts as you are pulsing them. The sugar will absorb some of the oil that is produced helping to prevent it from becoming almond paste.).
- In a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. Add the granulated sugar and continue beating until combined. Reduce the speed to low. Add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.
- Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend.
- Add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. The dough should be soft.
- Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.
- Preheat oven to 350°F Lightly grease 2 baking sheets or line with parchment paper.
- Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of waxed paper and roll out 1/4 inch thick.
- Using a cookie cutter or glass about 2 1/2 inches in diameter, cut out the cookies. Using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies.
- Repeat with the remaining portions of dough, then re-roll the dough scraps as needed to make 24 cutouts total, cutting holes in half of them.
- If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.
- Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes.
- Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.
- To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of preserves to within about 1/4 inch of the edges. Top the solid cookies with the cutout cookies.
- Dust the cookies generously with confectioners' sugar and fill the hole with more jam.
Nutrition Facts : Calories 214, Fat 12.7, SaturatedFat 5.3, Cholesterol 36.1, Sodium 52.6, Carbohydrate 22.9, Fiber 1.5, Sugar 12.1, Protein 3.3
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- Take one part of the dough from the fridge and roll it out on a lightly floured surface until between 1/4-1/6-inch (4-6 mm) thick. Sprinkle the dough with flour as you're rolling it out.
- Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Spread raspberry jam over whole cookies then place the cookies with cut-out centers over them. Dust the cookies with powdered sugar.
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