RASPBERRY LINZER THUMBPRINT COOKIES
Holiday baking shouldn't feel like an obligation, but when you're trying to tackle a complicated recipe, the stress starts to stack up. Ready in 20 minutes or less, recipes like the one below will take the ache out of baking and get you feeling festive. Start with the Anything Goes Cookie Dough base, then add flavours and mix-ins to create unique yummy treats.
Provided by Mary Jenny
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
- Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
- Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
- Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.
Nutrition Facts : Calories 884.3, Fat 16.6, SaturatedFat 1.9, Cholesterol 93, Sodium 675.9, Carbohydrate 170.4, Fiber 5.5, Sugar 100.8, Protein 16.1
THUMBPRINTS
Provided by Food Network Kitchen
Time 55m
Yield 72 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together.
- Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 teaspoon).
- Bake until the edges of the cookies are golden, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioners' sugar, if desired. Store in an airtight container up to 1 week.
BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
EASY LINZER THUMBPRINTS
Buttery tasting almond cookies are filled with a bit of raspberry jam and dusted with powdered sugar for a sweet treat.
Provided by Allrecipes Member
Time 55m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cream together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
- Roll dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.
- Bake 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon fruit preserves or jam. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 11 g, Cholesterol 6.2 mg, Fat 7.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.7 g, Sodium 41.1 mg, Sugar 4.4 g
LINZER TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g
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TRADITIONAL AUSTRIAN LINZER COOKIES & JAM THUMBPRINTS
From livingoncookies.com
3.2/5 (5)Total Time 2 hrs 10 mins
- Make the dough: Toss the flour and salt together on your work surface. Rub the butter into the flour with your fingertips (or use a pastry cutter). When there are only little shreds of butter remaining, make an indentation in the center of the flour and put the powdered sugar, vanilla or vanilla sugar and egg yolks into the center. Using a fork, mix the egg yolks with the powdered sugar, making a thick paste in the center of the flour. Bring all the ingredients together with your hands and knead until smooth dough is formed.* Do not over-knead! Cut the dough in half, shape into disks, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 days. 30 minutes to 1 hour is ideal. The dough should be cold when you roll it out.**
- For Linzer Cookies: Preheat oven to 350°F (170°C). Roll out the dough to 1/16 inch (2-3 mm) thickness on a well-floured work surface. Using a Linzer cookie cutter*** (1 ½ inches or 4 cm), cut out cookie tops (with holes) and place them on a baking tray lined with parchment paper. Cut out the same number of cookie bottoms (without holes). Knead the scraps together and repeat rolling out and cutting out the cookies.**** Bake for 8 minutes, or until cookies are just starting to brown. Remove from oven and carefully pull the parchment paper with the cookies off the tray and onto a countertop to cool. Gently warm the jam until it is a little runny and stir well. A little rum (1-2 teaspoons) can be stirred into the jam for flavor! Using a spoon, spread the bottoms of the cookies without holes generously with jam and top with the cookies with the cutouts. Dust with powdered sugar and store cookies tightly sealed for at least two days to allow them to become tender.
- For Thumbprint Cookies: Preheat oven to 350°F (170°C). Roll the dough into 1-inch sized balls, each weighing about 15 g, place on a parchment lined baking tray and make an indentation in the middle of each cookie with the floured end of a wooden spoon handle. Gently warm jam until it gets runny (stir in 1-2 teaspoons rum for flavor), pipe or spoon jam into the indentations. Bake for about 8-10 minutes or just until the edges of the cookies start to brown. Remove from oven and carefully pull the parchment paper with the cookies off the tray and onto a countertop to cool. Dust with powdered sugar if desired and store cookies tightly sealed for at least two days to allow them to become tender.
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