CARDAMOM-BLACKBERRY LINZER COOKIES
Deeply spiced cardamom is the perfect match for the jam of your choice in this family-favorite sweet treat. - Christianna Gozzi, Astoria, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets., Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 188 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
LINZER COOKIES
Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough. As with sugar cookies, which benefit from the addition of frosting, the dough for a linzer does not need to be too sweet: It's filled with a tangy raspberry jam and finished with plenty of powdered sugar. A hole in the top of the cookie gives the signature stained-glass-window effect, making it one of the most effortless and impressive treats you could make this holiday season.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 2h
Yield About 2 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
- Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add in dry ingredients all at once and mix on low speed, just until incorporated.
- Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
- Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
- Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
- To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 84 milligrams, Sugar 13 grams, TransFat 0 grams
HAZELNUT-CHOCOLATE LINZER COOKIES
Provided by Aida Mollenkamp
Categories dessert
Time 12h40m
Yield 50 cookies, 25 sandwiches
Number Of Ingredients 12
Steps:
- Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
- Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
- Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
- Transfer the chilled cookies to parchment-lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.
- To assemble cookies, spread 1 teaspoon of the chocolate spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
- For Blackberry-Pecan Linzer Cookies variation, follow the same instructions except spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
BLACKBERRY LINZER COOKIES
Sprinkle lemon-thyme sugar on the hot cookies to complement the blackberry fruit. MAKE AHEAD: Freeze dough for up to 1 month. The cookies can be stored in an airtight tin at room temperature for 3 to 5 days. Leftover lemon-thyme sugar can be kept at room temperature for several weeks. Based on a recipe by Erica Skolnick of Frenchie's Handmade Pastries & Desserts in Washington, D.C.
Provided by treehuggingmom
Categories Dessert
Time 2h10m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Combine butter, sugar, egg, cream and vanilla.
- Then add salt, baking powder and flour, and beat until just combined, forming a soft dough. Form into flattened disk, cover, and refrigerate 1 hour.
- Place dough between two large pieces of parchment paper, and roll out to 1/8 inch thickness.
- Cut out as many 2-inch round cookies as you can, placing on a lined baking sheet. Use a linzer cookie cutter or a 1-inch round cookie cutter to create center holes in half of the rounds.
- Chill all dough you aren't working with, including all the cutting scraps, in the refrigerator before rolling them out again to make more rounds.
- Chill cut-out dough 10-15 minutes, if possible, before assembling cookies, so cookies won't lose their shape when handling. Preheat oven to 350 degrees F when ready to assemble and bake.
- To assemble, fill a small piping bag (or a quart-size resealable plastic food storage bag with the tip of one of its bottom corners snipped off) with the jam.
- Squeeze 1/2 teaspoon of the jam onto the center of each bottom round of dough. Top with the second rounds that have a hole in them, pressing gently to create a sandwich.
- Space cookies 1 inch apart and bake one sheet at a time for 10 to 12 minutes or until the edges are barely golden brown.
- To make lemon-thyme sugar: Whisk together zest, sugar and thyme leaves.
- While cookies are still hot on the baking sheet, immediately sprinkle them with lemon-thyme sugar, then transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 125.6, Fat 4.4, SaturatedFat 2.7, Cholesterol 18.8, Sodium 69, Carbohydrate 20.6, Fiber 0.3, Sugar 12.7, Protein 1.3
PECAN LINZER COOKIES WITH CHERRY FILLING
Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines. If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 11
Steps:
- Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
- Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
- Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
- Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
- Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones.
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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- To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
- Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.
- Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard.
- Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350°F.
- While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each.
- To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam or lemon curd into the center, spreading it slightly.
- Storage information: Store filled cookies, well wrapped, at room temperature (when filled with jam) or in the refrigerator (if filled with curd) for several days; freeze for longer storage.
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