LINZER COOKIES
Steps:
- Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.
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.
LINZER COOKIES
This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.
Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
LINZER COOKIES
I know these are bars and not cutouts, but they taste just as good! The Linzer Cookie is a family of cookies that are varied enough to include cocoa in some recipes. The constant is a cookie base made of finely chopped nuts, and a fruit-jam center; a crispy, buttery delicacy no matter what type!
Provided by Dana Campbell
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 16
Number Of Ingredients 16
Steps:
- Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours.
- While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice.
- Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar.
- Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 24.5 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 154.3 mg, Sugar 11.3 g
LINZER COOKIES
Bake up memories with your kids For many parents, the holiday season brings an endless stream of shopping excursions, festive gatherings to plan, and meals to cook. But the holidays are also a great time to embrace new family traditions and create memories with your loved ones that will be fondly recalled for years to come. Baking with kids is one of the best ways to bond with your little ones during the holiday season. Whether they are toddlers or teenagers, kids will enjoy lending an extra hand in measuring, mixing and decorating fun holiday treats. And of course, they'll enjoy eating and sharing their treats after all the baking fun is over. Looking for quality time together and a tasty treat? Try the Linzer cookie recipe below. Linzer Cookies: Raspberry preserves sandwiched between buttery cut-out cookies
Provided by Mary Jenny
Categories Dessert
Time 3h10m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, almonds and baking powder in small bowl; set aside.
- Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
- Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
- Preheat oven to 350°F Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.
- Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely.
- Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
- Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking.
- Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
Nutrition Facts : Calories 168, Fat 6.8, SaturatedFat 3.4, Cholesterol 23.9, Sodium 73.8, Carbohydrate 24.7, Fiber 0.8, Sugar 12.2, Protein 2.3
MINI LINZER COOKIES FROM BAREFOOT CONESSA (INA GARTEN)
This is a Barefoot Contessa recipe. I just love her recipes. Although it was the first time that I have made linzer cookies, I found the directions easy to follow and the cookie to taste wonderful and light! Thanks Ina!
Provided by cstahl
Categories Dessert
Time 55m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
MINI LINZER COOKIES
This is a variation of Eli Zabar's delicious shortbread cookies.
Provided by Ina Garten
Categories dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
LINZER COOKIES
Whip up a batch of these pretty linzer biscuits. Made with ground almonds and spices, they're hard to resist with their soft, jammy centres
Provided by Cate Dixon
Categories Dessert
Time 37m
Number Of Ingredients 9
Steps:
- Mix the flour, 1 tsp cinnamon and the allspice in a large bowl until combined. Using your fingertips, rub in the butter until the mix resembles fine breadcrumbs. Add the almonds and caster sugar. Drizzle in the egg and mix with a cutlery knife until the dough comes together in large clumps. Using your hands, knead the dough in the bowl until it forms a tight, compact disc. If the dough is still very soft, chill for 15 mins.
- Roll the dough out on a lightly dusted work surface to 5mm thickness. Stamp out 20 x 7cm rounds using a crinkle-edged cookie cutter and place on a baking tray lined with baking parchment. Re-roll the off-cuts and cut out as many more biscuits as you can (you need to end up with an even number). Use a small round or other festive cutter to stamp a circle from the centre of half the biscuits. Chill all the biscuits in the freezer for 20 mins or the fridge for 30 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for about 10-12 mins, or until lightly golden and sandy to the touch. Leave to cool for 5 mins on the tray, then transfer to a wire rack to cool completely.
- Mix the icing sugar with the rest of the cinnamon and dust this over the cut-out biscuits. Spoon the jam over the whole biscuits and smooth with the back of a spoon. Sandwich these with the icing-sugar-dusted biscuits. Will keep in an airtight container for six days. Best eaten within three days.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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