Linzerbars Recipes

Steps:

• Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.

Steps:

• Preheat oven to 375F.
• Mix together flour, sugar, walnuts, cinnamon, and butter in a bowl until crumbly.
• Press 2/3 of mixture into an ungreased 9x9-inch baking pan.
• Spread preserves over crust.
• Sprinkle remaining crumb mixture over the top of preserves, patting mixture down lightly.
• Bake at 375F for 20-25 minutes or until light golden brown.
• Cool completely before cutting into bars.

Steps:

• In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
• With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
• With a fork stir in corn syrup and egg just until mixed.
• Reserve 1/2 cup batter.
• Press remaining batter into a 9x9x2-inch baking pan.
• spread with jam.
• Stir 2 tablespoons flour into the reserved batter.
• If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
• On a floured surface roll out to 1/4-inch thickness.
• Cut into 1/4-inch wide strips.
• Lattice strips over jam.
• Bake in 375-degree oven 30 minutes, or until set. Cool.
• Cut into bars. Serving size is really up to you - cut into as many bars as you want.

Steps:

• Preheat oven to 325°F Grease a 9x9" square pan.
• Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl.
• Mix in flour and walnuts.
• Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side.
• Spread chosen jam flavor in a layer over top of the dough.
• Flour a flat surface.
• Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface.
• Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan.
• Bake 45 mintures, or until lightly browned.
• Cool in the pan on a wire rack before cutting into bars.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.
• Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.
• Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
• Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator.

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.

Steps:

• Whisk first 3 ingredients in a large bowl. Scrape in seeds from vanilla bean; whisk to blend. Add butter; rub in with your fingers until coarse crumbs form. Beat 1 egg in a small bowl; add to flour mixture. Stir until dough forms. Divide in half. Working with 1 half at a time, roll out dough between 2 sheets of parchment to a 12x10" rectangle. Transfer to a baking sheet; chill for 2 hours.
• Preheat oven to 375°F. Remove top layer of paper from 1 dough rectangle. Invert onto a baking sheet; remove remaining paper. Spread jam over in an even layer, leaving 1/2" border. Whisk 1 egg in a small bowl to blend; brush lightly over plain border. Remove paper from second dough sheet and invert, placing on top of dough covered with jam. Remove paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
• Bake until crust is golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.

Steps:

• Preheat oven to 350°. Grease 13 x 9 inch baking pan.
• Beat butter and sugar in large bowl with electric mixer until creamy.
• Beat in egg and lemon peel until blended.
• Mix in flour, almonds, and cinnamon until well blended.
• Press 2 cups dough into bottom or prepared pan.
• Spread preserves over dough.
• Press remaining dough, a small amount at a time, evenly over preserves.
• Bake 35-40 minutes until golden brown.
• Cool and sprinkle with powdered sugar; cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

Steps:

• In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended.
• Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
• Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours.
• Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
• For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes.
• Remove from refridgerator and fill bottom half with raspberry jam.
• Preheat the over to 350°F.
• Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte.
• Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.

Steps:

• In a food processor finely grind almonds with confectioners' sugar and transfer to a large bowl. In food processor pulse butter with flour until mixture resembles fine crumbs and add to almond mixture with cornstarch and salt, stirring until combined well.
• In a small bowl beat together egg and lemon juice until blended and stir into flour mixture until combined well. Work mixture with hands until it forms a dough.
• Preheat oven to 350° F.
• Pat 1 1/2 cups dough into a disk and chill, wrapped in plastic wrap, 20 minutes. Pat remaining dough evenly into a 171/2- by 11-inch jelly-roll pan and spread evenly with jam.
• On a lightly floured surface with a floured rolling pin roll out chilled dough 1/8 inch thick and with a 3/4- to 1 1/2-inch star-shaped cookie cutter (we used 3 different sizes) cut out as many stars as possible. Re-roll scraps and cut out more stars. Arrange stars randomly over jam and carefully brush stars with milk. Sprinkle stars with granulated sugar and bake in middle of oven 30 minutes, or until stars are golden. Cool confection in pan on a rack and cut into 20 bars.

Steps:

• Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.

Steps:

• Heat oven to 350°F. Coat a 9" x 13" pan with cooking spray. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan. Spread preserves over dough; sprinkle with almonds. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle. Cut dough into 1/2-inch strips with a fluted pastry cutter. Crisscross strips over raspberry-almond layer in a lattice pattern. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes. Cut into 1-to 1 1/2-inch bars.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, place sugar cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Press mixture firmly in bottom of pan.
• Bake 15 minutes. Spoon and spread jam evenly over partially baked crust.
• Meanwhile, in another large bowl, place oatmeal cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Stir in water and chopped almonds. Sprinkle oatmeal cookie mixture over jam layer; press lightly into jam layer.
• Bake 20 to 24 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.