LINZER COOKIES
Provided by Shiran
Number Of Ingredients 7
Steps:
- Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and resembles coarse meal. Add egg yolk and vanilla, and keep pulsing until dough starts to clump together. The dough should be crumbly with large clumps. If dough is too dry, add a bit of water. Another way to check if the dough is done is to take a piece of dough and press it between your thumbs - the dough should stick well together without feeling dry. Avoid overworking the dough throughout the process.
- Turn the dough to a floured surface and form into a disc. Wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
- Preheat oven to 350°F/180°C. Line pans with parchment paper and set aside.
- Roll out dough on a floured surface until it's about 1/8 to 1/4 inch thick (for sandwich cookies I prefer thin cookies). Cut 60 rounds or hearts of dough using a 2 inch (5 cm) cookie cutter. Using a smaller round (or other shape) cutter, cut a hole into the center of 30 of the cookies.
- Transfer cookies gently using a thin spatula to the prepared baking sheets, placing them 1 inch apart.
- Bake for 9-11 minutes or until cookies are golden just at the edges. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely. Sift powdered sugar on top of the cookies with the holes.
- Put about 1/2 teaspoon of jam in the center of the whole cookies, then place the cookies with the holes on top, and press gently.
- Store cookies at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week.
BLUEBERRY LINZER COOKIES
These are a lot of work, but you'll get a big 'wow' when you serve them. The filling is delicious, and the buttery cookies just melt in your mouth! The cookie dough recipe comes from TOH magazine, and I made the filling recipe up myself. I think it'd would be great if you had a heart shaped cookie cutter, and used strawberries and strawberry jelly instead, for valentines day. For 1/2 quart of blueberries, I poured in half of a quart sized bag of homegrown.
Provided by Random Rachel
Categories Dessert
Time 2h
Yield 12 assembled cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- For the cookies: Cream butter and sugar. Add eggs and vanilla- beat well. Add flour, baking powder, and salt, mix well. Cover and refrigerate until firm enough to roll- 45 minutes or so.
- Divide the dough in half, and roll out to 1/4 inch thickness. Cut one batch of bottoms, then follow with an equal number of tops until you run out of dough, rolling the cut out centers back into the rest of the dough. (I used a large glass for my cookies, and a baby bottle cap to cut out the centers of the tops.).
- Bake at 375 for 6-8 minutes 'til lightly browned. (I normally like chewy cookies, and under cook my dough- these are best if they aren't overly chewy for structural reasons.).
- Cool cookies on a rack when they come out, placing the bottoms upside down once they are cool enough to handle. Sprinkle the tops with powdered sugar if desired.
- Meanwhile, combine the berries, sugar, and jelly in a small saucepan over medium-high heat. Bring the mixture to a boil, reduce heat to low and simmer for 3-5 minutes. (I used my hand blender to smooth out the berries.) Remove from heat, allow to cool a little- the goal is to have it warm enough to spread on the cookies, but not too hot to handle.
- OK, the assembly: spread a thin layer of filling onto the bottom cookie, keeping away from the very edge. Top off with a top, being careful not to disturb the powdered sugar.
- After all of the cookies are 'glued' together, evenly distribute the remaining filling between the cookies, spooning it into the centers. Allow the centers to cool completely before moving (aprox. 30 minutes.) I placed a layer of wax paper in between when I stacked the cookies, because while the filling firms and isn't at all sticky, I didn't want to test it out.
- EDIT: After making these with a tough batch of berries I discovered that you will need to add about 1/3 cup of flour to thicken the sauce if you strain the berries out - just bring it to a boil after straining.
Nutrition Facts : Calories 384.5, Fat 12.7, SaturatedFat 7.6, Cholesterol 65.8, Sodium 225.7, Carbohydrate 65.3, Fiber 1.8, Sugar 39.9, Protein 4.3
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.
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