LINZER SANDWICH COOKIES
With a lovely raspberry filling, stunning linzer cookies add festive flair to Christmas dessert tables.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 26
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 6 minutes, stirring occasionally. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off); cool 5 to 10 minutes. Turn off oven.
- In food processor bowl with metal blade, place nuts and 1/4 cup of the brown sugar . Cover; process with about 10 on-and-off pulses, 2 to 3 seconds each, until nuts are finely ground but not oily.
- In small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.
- In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed about 3 minutes or until smooth. Add nut mixture; beat about 1 minute or until mixed. Beat in egg and vanilla. With spoon, stir in flour mixture about 1 minute or just until blended. Shape dough into 2 balls; flatten each ball into a disk. Wrap separately in plastic wrap; refrigerate at least 2 hours until firm.
- Heat oven to 425°F. Remove 1 dough disk from refrigerator. On well floured surface, roll dough with floured rolling pin until about 1/8 inch thick. Cut with 2 1/2-inch cookie cutter in desired shape. On ungreased cookie sheets, place cutouts about 1 inch apart.
- Roll and cut other half of dough. Using a 1-inch square or round cutter, cut out the center of half of the cookies. Reroll dough centers and cut out more cookies.
- Bake 4 to 5 minutes or until edges are light golden brown. Remove from cookie sheets to cooling rack. Cool about 10 minutes.
- Lightly sprinkle powdered sugar over cookies with center cutouts. Or drizzle with powdered sugar icing, and sprinkle with colored sugars or decors. Spread about 1 teaspoon raspberry jam over bottom side of each whole cookie. Top with a cutout cookie. Cool completely, about 1 hour.
Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 150 mg, Sugar 7 g, TransFat 0 g
LINZER SANDWICH COOKIES
Steps:
- Combine butter, 1/2 cup powdered sugar, almond flavoring and salt in bowl; beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
- Heat oven to 350°F.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch cookie cutters. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Place cooled cookies with center cut-out onto waxed paper; sprinkle with powdered sugar. Decorate with small candies attached with decorator gel, if desired. Spread bottom-side of cookies without cut-out with 1/4 teaspoon jam. Top with center cut-out cookie, powdered sugar-side up.
Nutrition Facts : Calories 90 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 70 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
LINZER HEART SANDWICH COOKIES
Provided by Alex Guarnaschelli
Categories dessert
Time 55m
Yield 2 1/2 to 3 dozen cookies, about 1 1/2 inches
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
- Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.
- Preheat the oven to 350 degrees F.
- Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.
- Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.
- Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.
LINZER HEART SANDWICH COOKIES
Linzer heart sandwich cookies add a bit of pizazz to any dessert table and they're a breeze to make! The shortbread-like dough rolls so easily and doesn't require any chilling before baking. You can substitute a variety of jams for filling these cookies for a beautiful mix of colors and flavors.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 16 to 18 sandwich cookies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, add the butter, sugar, baking powder, salt and lemon zest. Mix on low to combine, then raise to medium speed and cream until smooth, 1 to 2 minutes. Add the egg yolk and vanilla and mix on medium speed until combined, about 30 seconds.
- Scrape the bowl and mix another few seconds. Add the all-purpose flour and almond flour and blend on low until combined. The dough will be very stiff. Once mixed, use your hand to incorporate any remaining flour by pressing and turning the dough around in the bowl.
- Take about half of the dough and roll out between two pieces of parchment to about 1/8 inch thick. Use a light sprinkling of all-purpose flour if the dough sticks to the parchment.
- For the cookie tops, cut out 16 to 18 cookies with a floured 2 3/4-inch heart-shaped cutter and arrange on one of the prepared baking sheets. Cut out the center of each solid heart with a smaller (such as 1 3/4-inch) heart-shaped cutter.
- For the cookie bottoms, gather the scraps and the other half of the dough and reroll. Cut out 16 to 18 more 2 3/4-inch hearts. Leave them solid and arrange on the second prepared baking sheet (see Cook's Note).
- Bake the cookie tops, rotating the baking sheet halfway through baking, until golden, 7 to 8 minutes. Bake the solid heart cookie bottoms, rotating the baking sheet halfway through baking, until golden, 12 to 14 minutes. Allow the cookies to cool completely on the trays before filling.
- Lightly dust the cookie tops with confectioners' sugar and set aside.
- Use a butter knife or small offset spatula to spread 1/2 to 1 teaspoon of jam over each cookie bottom. Carefully add the cookie tops. Place the remaining jam into a resealable plastic bag, snip off the end and pipe a bit into the center of each heart to fill in the space. The sandwich cookies can be store in a single layer in an airtight container at room temperature for up to 3 days.
LINZER HEART SANDWICH COOKIES 2
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield 2 1/2 to 3 dozen 1 1/2 inch cookies
Number Of Ingredients 8
Steps:
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one-third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make 3 dough "sandwiches." Press these wax paper and dough sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place 2 of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the hearts neatly in a single layer on a greased baking sheet. Repeat with the other 2 sheets, reserving any scraps.
- Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between 2 of the pieces of wax paper and cut additional hearts, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the tray for a few minutes before gently transferring them to a flat surface.
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly as well. Spoon 1/4 to 1/2 a teaspoon raspberry jam on each bottom and place a top heart on squarely on each. Dust with powdered sugar if desired.
LINZER STAR SANDWICH COOKIES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 2 1/2 to 3 dozen 1 1/2-inch cookies
Number Of Ingredients 8
Steps:
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
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 HEART SANDWICH COOKIES
I tried a couple Linzer recipes, and this dough was my favorite. It produces a delicate and tender cookie with lots of room for imagination when it comes to fillings. Prep time includes 2 hours of chilling time for the dough. Note: As you rework leftover dough, it will need to be chilled again before cutting out new cookies. I suggest working in batches and placing re-worked dough in the freezer as you bake your cookies. I typically manage to get 15 complete sandwich cookies from this recipe. Adapted from Wilton.
Provided by Barbell Bunny
Categories Dessert
Time 2h25m
Yield 15 cookies
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour, ground almonds, and cinnamon. Set aside.
- In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add egg, vanilla, and almond extract. Mix well.
- Add flour mixture to butter mixture, mixing only until incorporated.
- Divide dough into 2 pieces. Press each piece into a small disk (about 1-inch thick) between two sheets of parchment paper. Wrap each piece in plastic wrap and refrigerate for 2 hours or until firm enough to roll (the dough is very sticky to work with otherwise).
- Preheat oven to 350 degrees.
- Work with one piece of dough at a time while the remainder stays in the fridge. On a floured surface, roll out one disk of dough 1/8-inch thick.
- Using cookie cutters of your choosing (I love hearts), cut out pieces of dough. For half of your cookies, punch out the center of the cookies with a smaller cookie cutter for that classic Linzer sandwich presentation.
- Any remaining dough scraps can be reused, but they must be chilled for at least 30 minutes before they are rerolled.
- Bake cookies 10-12 minutes or until lightly golden.
- Cool on cookie sheet for 2 minutes, then transfer to cooling rack to cool completely.
- Once cool, spread the whole/bottom cookies with about a teaspoon of jam (or filling of your choosing).
- Dust the top of the top cookies with confectioners' sugar.
- Gently sandwich jam'ed bottom and top cookies together.
Nutrition Facts : Calories 233.3, Fat 14.8, SaturatedFat 8.1, Cholesterol 44.9, Sodium 113.3, Carbohydrate 22.6, Fiber 1, Sugar 9.1, Protein 3.2
More about "linzer sandwich cookies recipes"
LINZER COOKIES RECIPE - VEENA AZMANOV
From veenaazmanov.com
BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES …
From delish.com
LINZER SANDWICH COOKIES | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
LINZER COOKIES - SIP AND FEAST
From sipandfeast.com
HOW TO BUILD THE PERFECT HOLIDAY COOKIE BOX, PLUS 5 RECIPES TO GET …
From msn.com
LINZER SANDWICH COOKIES RECIPE BETTYCROCKERCOM RECIPES
From hercules.dixiesewing.com
CARDAMOM CREAM CHEESE LINZER COOKIES RECIPE | KING ARTHUR …
From kingarthurbaking.com
LINZER COOKIES - RECIPES FROM EUROPE
From recipesfromeurope.com
RASPBERRY LINZER SANDWICH COOKIES RECIPE - FLOUR ON MY FACE
From flouronmyface.com
REINDEER LINZER COOKIES | RECIPELION.COM
From recipelion.com
LINZER COOKIES RECIPE | WILTON
From wilton.com
EASY SHORTBREAD LINZER COOKIES ARE A HOLIDAY PARTY HIT
From camillestyles.com
LINZER SANDWICH COOKIES | CALGARY CO-OP
From calgarycoop.com
GET THE RECIPE FOR PREPPY KITCHEN’S FESTIVE WREATH COOKIES
From parade.com
LINZER COOKIES – A COUPLE COOKS
From acouplecooks.com
SANDWICH COOKIE RECIPES
From allrecipes.com
LINZER SANDWICH COOKIES RECIPE BETTYCROCKERCOM RECIPES
From metal.pakasak.com
110 LINZER COOKIES IDEAS IN 2022 | LINZER COOKIES, COOKIES, COOKIE …
From pinterest.ca
LINZER COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love