German Linzer Christmas Cookies Food

LINZER TORTE COOKIES

Linzer Torte Cookies image

These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.

Provided by k. anderson

Categories World Cuisine Recipes European Austrian

Yield 15

Number Of Ingredients 9

Ingredients

¾ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
¾ cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup raspberry jam

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 71 mg, Sugar 27.2 g

LINZER COOKIES

Linzer Cookies image

In December of 1979, Family Circle magazine published an article on White House cookies. There was a German chef at one time who made a variety of German/Austrian cookies. My pages are falling apart, so I thought I better start to record them here! This recipe is similar to others, but has lots more nuts.

Provided by Linky

Categories Dessert

Time 1h12m

Yield 4 dozen

Number Of Ingredients 12

Ingredients

1 1/2 cups butter, softened (3 sticks)
1 cup sugar
1 egg
1 egg yolk
1 teaspoon lemon rind, grated
1/2 teaspoon vanilla
3 1/3 cups almonds, very finely grated (or hazelnuts)
3 1/3 cups cake flour, unsifted (I use all purpose flour)
1 teaspoon baking powder
1 3/4 teaspoons cinnamon
12 ounces raspberry jam (I use raspberry jelly, hate those seeds)
confectioners' sugar

Steps:

Beat butter and sugar until light and fluffy;.
Beat in egg, egg yolk, lemon rind and vanilla.
Stir in nuts.
Stir in flour, baking powder and cinnamon, blend well.
Wrap in wax paper, chill several hours or overnight.
Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness. (Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.)
Remove top sheet of wax paper, cut out circles or hearts.
Carefully, place shapes on ungreased cookie sheet lined with parchment.
Save scraps for second rolling.
Repeat with other half of dough, making an equal number of cookies.
With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes) cut out the centers of half the cookies.
Use scraps to make equal numbers of solid and cut-out cookies.
Bake at 350 degree oven for 12 minutes or until edges of cookies are golden.
Remove cookie sheets from oven. Remove with wide spatula to wire racks.
Cool.
Heat raspberry jam/jelly.
Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich".
Sprinkle tops of cookies with confectioners sugar.
Add dab of jam into opening of each cookie, let set slightly.
Store in layers with wax paper between each layer.

Nutrition Facts : Calories 2186.5, Fat 132.2, SaturatedFat 49.3, Cholesterol 271, Sodium 1139.7, Carbohydrate 227, Fiber 16.1, Sugar 99.8, Protein 36.9

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