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.
TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN
This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam.
Provided by Um Safia
Categories Dessert
Time 33m
Yield 25-35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C
- Cream the margarine & sugar(s) until light & fluffy.
- Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
- Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
- Roll out to about 4mm thick, be sure to flour the rolling pin well.
- Cut out 'tops & bottoms' for your sables.
- Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
- Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
- When the sables are fully cooled, heat the jam until bubbling.
- Place all the sables tops onto a tray & dust generously with the icing sugar.
- Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
- Then carefully place a 'top' over the blob of jam.
- Allow to set, then store in one layer in an airtight container for upto 10 days.
Nutrition Facts : Calories 142.5, Fat 4, SaturatedFat 0.8, Cholesterol 7.4, Sodium 64.5, Carbohydrate 25.1, Fiber 0.5, Sugar 12.8, Protein 1.6
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
LINZER COOKIES (DORIE GREENSPAN)
This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time.
Provided by blucoat
Categories Dessert
Time 41m
Yield 25 cookies
Number Of Ingredients 10
Steps:
- Whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
- Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
- Divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute.
- Center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
- Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes, so that you can combine them with the other half's worth of scraps, and re-freeze to make more cookies.
- Place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread the jam on.
Nutrition Facts : Calories 145.9, Fat 8.3, SaturatedFat 2.7, Cholesterol 18.2, Sodium 56.9, Carbohydrate 15.9, Fiber 1.3, Sugar 7.5, Protein 2.9
AMERICAN KITCHEN CLASSIC LINZER SABLES (COOKIES)
Linz, Austria is the home of the renowned Linzertorte (cake). A Linzertorte is a tart made of a nut flour dough accentuated by almonds, lemon zest, and cinnamon. The tart is traditionally filled with black currant preserves and topped with a lattice crust. Linzertortes are a traditional European Christmas pastry. The Linzertorte is one of the oldest known tarts dating from 1653. It was introduced to America around 1856. Linzer Sables employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves. The top cookie has a small cutout in its center (known as a Linzer eye), thus showing off the underlying jam. In America, raspberry has replaced black currant as the jam of choice though any fruit preserve, jam, jelly or conserve can be used to fill Linzer Sables.
Provided by Member 610488
Categories Dessert
Time 35m
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
- Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
- Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
- Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
- While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
- Bake until lightly golden brown, 8 to 10 minutes.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Sift confectioners' sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
- Store the cookies in an airtight container.
Nutrition Facts : Calories 2067, Fat 97.5, SaturatedFat 59.7, Cholesterol 368, Sodium 501.6, Carbohydrate 272.6, Fiber 6.3, Sugar 84.2, Protein 27.2
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- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Add flour, salt, vanilla extract, egg yolks, ground almonds, cinnamon, and lemon peel. Mix until a crumbly dough forms. Press dough together with your hands and flatten into a disk. Wrap dough in plastic wrap and chill in the fridge for at least an hour.
- On a floured work surface, roll out the dough. It should be 1/5 inches (5mm) high. Cut half of the dough using a round cutter with your chosen insert and an equal number of rounds without the insert. Transfer cut out cookies to a baking sheet covered with parchment paper. Chill cookies on the baking sheet for 30 minutes.
- Preheat oven to 350F (177C). Bake cookies for 8-12 minutes in the middle of the oven until edges are very lightly browned. Transfer cookies to a cooling rack and let cool completely.
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