Acorn Linzer Sandwich Cookies Food

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.

LINZER STAR SANDWICH COOKIES

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.

ACORN LINZER SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour and baking powder. Pulse pecans with confectioners' sugar, salt, and cinnamon in a food processor until finely ground. Transfer pecan mixture to the bowl of a stand mixer fitted with paddle attachment.
• Add butter and granulated sugar to bowl with pecan mixture and beat on medium speed until fluffy, 3 minutes. Beat in vanilla and egg. Reduce speed to low; add flour mixture and beat until combined. Divide dough in half. Working with one portion at a time, place dough between two pieces of lightly-floured parchment paper and roll out to 1/8 inch thickness. Refrigerate until firm, 30 minutes.
• Preheat oven to 375°F. Cut out rounds with a 2 1/2-inch fluted cutter. Cut out centers of half of rounds with a 1-inch acorn cutter; reroll scraps and cut out more cookies. Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 10 to 12 minutes. Transfer to wire racks; let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)
• Dust acorn-cutout cookies with confectioners' sugar. Spread 1 teaspoon jam on bottom of remaining cookies, then sandwich together. (Filled cookies are best eaten the same day.)

LINZER SANDWICH COOKIES

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.

LINZER HEART SANDWICH COOKIES

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 COOKIES

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.

LINZER SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Place hazelnuts on a baking sheet, and toast in the oven for 10 minutes. Remove from oven, and immediately transfer nuts to a clean towel. Vigorously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla.
• Whisk together reserved hazelnuts, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into 2 flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 350 degrees. Have ready 2 baking sheets lined with Silpats (French baking mats; see sources) or parchment paper. Also have ready one 2 1/2-inch round fluted cookie cutter and one 3/4-inch cookie cutter. On a lightly floured work surface, roll out half the dough to a scant 1/4-inch thickness. Using the 3-inch fluted cutter, cut out cookies. With a wide spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half of the cookies. Repeat rolling and cutting with the other half of the dough. Combine the scraps from both batches, reroll and cut.
• Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from oven; place on wire racks until completely cool.
• Lightly sift confectioners' sugar over the decorative tops; set aside. Spread a scant tablespoon of jam on the bottoms of each cookie, and sandwich with the sugar-dusted tops.

LINZER HEART SANDWICH COOKIES

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.

LINZER MACAROON SANDWICHES

Steps:

• Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).
• Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.
• Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.
• Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
• Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.