LINZER AUGEN (LINZER EYES AKA LINZER TARTS OR LINZER COOKIES)
This is the most traditional Austrian version of this cookie I could find, trying to match my grandmother's recipes that she didn't leave behind. She used Black Currant preserves; if you can't find it, use the more American accepted filling of Seedless Raspberry Jam. ;) (This recipe makes only one dozen cookies, so you may want to double, triple or quadruple!)
Provided by Karen..
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Finely grind the almonds in a food processor, using short pulses. (It may help to put some of the granulated sugar you will be using in with the nuts as you are pulsing them. The sugar will absorb some of the oil that is produced helping to prevent it from becoming almond paste.).
- In a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. Add the granulated sugar and continue beating until combined. Reduce the speed to low. Add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.
- Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend.
- Add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. The dough should be soft.
- Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.
- Preheat oven to 350°F Lightly grease 2 baking sheets or line with parchment paper.
- Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of waxed paper and roll out 1/4 inch thick.
- Using a cookie cutter or glass about 2 1/2 inches in diameter, cut out the cookies. Using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies.
- Repeat with the remaining portions of dough, then re-roll the dough scraps as needed to make 24 cutouts total, cutting holes in half of them.
- If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.
- Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes.
- Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.
- To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of preserves to within about 1/4 inch of the edges. Top the solid cookies with the cutout cookies.
- Dust the cookies generously with confectioners' sugar and fill the hole with more jam.
Nutrition Facts : Calories 214, Fat 12.7, SaturatedFat 5.3, Cholesterol 36.1, Sodium 52.6, Carbohydrate 22.9, Fiber 1.5, Sugar 12.1, Protein 3.3
LINZER COOKIES
Bake up memories with your kids For many parents, the holiday season brings an endless stream of shopping excursions, festive gatherings to plan, and meals to cook. But the holidays are also a great time to embrace new family traditions and create memories with your loved ones that will be fondly recalled for years to come. Baking with kids is one of the best ways to bond with your little ones during the holiday season. Whether they are toddlers or teenagers, kids will enjoy lending an extra hand in measuring, mixing and decorating fun holiday treats. And of course, they'll enjoy eating and sharing their treats after all the baking fun is over. Looking for quality time together and a tasty treat? Try the Linzer cookie recipe below. Linzer Cookies: Raspberry preserves sandwiched between buttery cut-out cookies
Provided by Mary Jenny
Categories Dessert
Time 3h10m
Yield 18 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168, Fat 6.8, SaturatedFat 3.4, Cholesterol 23.9, Sodium 73.8, Carbohydrate 24.7, Fiber 0.8, Sugar 12.2, Protein 2.3
HAZELNUT LINZER COOKIES
Make and share this Hazelnut Linzer Cookies recipe from Food.com.
Provided by elena5412
Categories Dessert
Time 1h45m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Grind hazelnuts with 1/4 cup sugar.
- Stir together Flour, cinnamon, salt. Set aside.
- Cream butter, sugar, vanilla and egg yolks.
- Stir in dry ingredients.
- Pat into rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out dough on lightly floured surface and cut out with 2" cookie cutter.
- Cut small shape in half of the cookies.
- Place on parchment paper lined cookie sheet.
- Bake at 350 degrees 12- 14 minutes. Cool on rack.
- Heat preserves slightly in saucepan.
- Spoon 1/2 teaspoons preserves onto whole cookie.
- Dust cut-out tops with powdered sugar.
- Place dusted cookies on top of preserve covered cookies.
- Store in tins.
LINZER TARTS
This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie.
Provided by brokenburner
Categories Dessert
Time 30m
Yield 1 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
- Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
- Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
- Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
- Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
LINZER TARTS
Make and share this Linzer Tarts recipe from Food.com.
Provided by Randi0721
Categories Dessert
Time 1h30m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, add sugar, eggs, and vanilla.
- Add dry ingredients and blend thoroughly.
- Chill for about 1/2 an hour.
- Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
- Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
- Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
- Spread preserves on whole cookies (bottoms), and top with cutouts.
- Sprinkle with confectioner's sugar until covered.
LINZER TARTS
Make and share this Linzer Tarts recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 37m
Yield 8-10 Cookies
Number Of Ingredients 5
Steps:
- For the Dough: cream softened butter with powdered sugar until well blended.
- Add the orange extract to the butter mixture and stir well to incorporate.
- Stir in the sifted flour one cup at a time, mixing well.
- Chill dough 2 or more hours before rolling.
- Fill with raspberry or apricot preserves or a mixture of the two.
- Preheat oven to 350°F.
- Roll out dough on lightly floured board with floured rolling pin until about 1/4 inch thick.
- Cut with 2 inch round cutter (scalloped cutter is nice) and place on ungreased baking sheet.
- Cut out small center circle with 1 inch or smaller cutter in 1/2 of the cookies.
- (Reroll scraps as you go).
- Bake at 350°F for about 12 minutes, until pale golden and edges are starting to brown.
- Cool completely on a wire rack at least 1/2 hour.
- Place all the tops (with the inner circles cut out) close together on a sheet of waxed paper.
- Dust sifted powdered sugar thickly over the tops.
- Place the bottoms on another sheet of waxed paper.
- Spread 2 teaspoons preserves very carefully on each bottom cookie.
- Spread evenly leaving 1/4 inch rim without preserves around the edge.
- Spread the preserves without picking up the cookie; use a flat knife and work right on the waxed paper covered surface.
- Top each preserve covered bottom cookie with a sugared top cookie, lightly holding it at the edges.
- Carefully transfer to a serving plate.
- Do not try to stack or store these very long.
- The basic cookies could be packed and frozen, but the assembled cookies should be made the day they are to be served.
- PS the original recipe gave the above warning about stacking and storing, but I have made them at Christmas and stacked them between sheets of waxed paper in a tin with no problem.
Nutrition Facts : Calories 476.4, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 177.9, Carbohydrate 63.6, Fiber 1.1, Sugar 28.2, Protein 3.2
More about "linzer augen linzer eyes aka linzer tarts or linzer cookies food"
LINZER COOKIES - RECIPES FROM EUROPE
From recipesfromeurope.com
4.5/5 (2)Total Time 1 hr 20 minsCategory DessertsCalories 113 per serving
- Cut the cold butter into small pieces. Then add the flour, ground almonds, butter, sugar, salt, vanilla extract, and egg into a large bowl. Use the spiral dough hooks of your electric mixer or your hands to knead the dough until it easily forms a ball.
- After 30 minutes, preheat the oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
- Remove the dough from the fridge. Sprinkle flour onto a smooth surface and roll out the dough with a rolling pin. Make sure it is equally thin/thick everywhere. Use your cookie cutters to cut out the cookies. Remember that you have to make a set of two cookies for each whole Linzer cookie (one bottom piece and one top piece). Cut out the middle of the top piece using a small cookie cutter. Place the cookies on the parchment paper leaving a little bit of space between them.
LINZER COOKIES - HUNGRY HAPPENINGS
From hungryhappenings.com
Ratings 10Category DessertCuisine AustrianEstimated Reading Time 10 mins
LINZER COOKIES - EVERYDAY DELICIOUS
From everyday-delicious.com
Ratings 1Category DessertCuisine American, AustrianTotal Time 1 hr 26 mins
- Take one part of the dough from the fridge and roll it out on a lightly floured surface until between 1/4-1/6-inch (4-6 mm) thick. Sprinkle the dough with flour as you're rolling it out.
- Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Spread raspberry jam over whole cookies then place the cookies with cut-out centers over them. Dust the cookies with powdered sugar.
LINZER COOKIES RECIPE {EGGLESS} | LINZER AUGEN RECIPE
From aromaticessence.co
BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES - DELISH
From delish.com
LINZER COOKIES RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
TRADITIONAL LINZER COOKIES - PLATED CRAVINGS
From platedcravings.com
LINZER COOKIES RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
LINZER AUGEN (LINZER COOKIES) — TASTE OF AUSTRIA
From tasteofaustria.org
Author Embassy of Austria
VEGAN LINZER COOKIES - VEGAN ON BOARD
From veganonboard.com
HELLE LINZER PLAETZCHEN (AUSTRIAN LINZER COOKIE) RECIPE - THE …
From thespruceeats.com
LINZER | HISTORY & FACTS | SWEETOOTH DESIGN COMPANY
From sweetoothdesign.com
LINZER AUGEN (LINZER EYES OR LINZER TARTS OR LINZER COOKIES)
From bakespace.com
LINZER AUGEN | TRADITIONAL COOKIE FROM LINZ, AUSTRIA
From tasteatlas.com
LINZER AUGEN (LINZER EYES AKA LINZER TARTS OR LINZER COOKIES) …
From pinterest.com
AUSTRIAN LINZER AUGEN (LINZER EYES) COOKIES. BAKE WITH 3
From youtube.com
RECIPE FOR LINZER EYE BISCUITS HOW TO MAKE THEM?
From austria.info
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