Linzer Flower Cookies Food

LINZER FLOWER COOKIES

Steps:

• Pulse hazelnuts in a food processor until finely ground.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg and beat until smooth. Beat in vanilla.
• Whisk together ground hazelnuts, flour, baking powder, cinnamon, salt, and nutmeg. Add to butter mixture; beat on low speed until just combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, at least 1 hour or up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough 1/4 inch thick. Using a 3 1/2-inch flower-shaped cutter, cut out cookies. (If dough becomes too soft, freeze 10 minutes.) Using a large spatula, transfer to prepared baking sheets. Using a 3/4-inch petal-shaped cutter, cut out centers of petals from half the cookies. Repeat process with remaining disk of dough. Gather scraps from both disks, reroll, and cut.
• Bake, rotating halfway through, until edges are slightly golden, 12 to 14 minutes. Transfer sheets to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cookies with cutout petals. Spread a heaping teaspoon of jam on each solid cookie; carefully sandwich with sugared cookies.

LINZER COOKIES

Steps:

• Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours.
• While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice.
• Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar.
• Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.

LINZER COOKIES

Steps:

• Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.

LINZER COOKIES

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.

LINZER COOKIES

Steps:

• In a large bowl, beat the butter with the confectioners' sugar at medium speed just until blended. Add the ground almonds, cinnamon and salt and beat just until combined. Beat in the egg yolks and the rum, then add the 3 cups of flour and the baking soda and beat at low speed just until evenly combined. Divide the dough in half and scrape it onto 2 sheets of plastic wrap. Wrap the dough, flatten into disks and refrigerate until firm, at least 3 hours.
• Meanwhile, puree the raspberries in a blender for 5 minutes. Transfer the puree to a medium saucepan. Add the granulated sugar and bring to a boil, stirring until the sugar dissolves. Simmer over moderate heat for 5 minutes. Stir in the lemon juice. Strain the jam into a bowl through a fine sieve and refrigerate until chilled, about 4 hours.
• Line 2 large baking sheets with parchment paper. Liberally flour a work surface. Roll out 1 disk of the dough 1/4 inch thick, flouring the dough and the rolling pin as necessary. Using a 2-inch round cookie cutter dipped in flour, stamp out as many rounds as possible (to be used as the bottoms of the cookies). Using a small spatula, arrange the rounds about 1/2 inch apart on the prepared baking sheets. Gather the scraps and pat into a disk. Roll out and stamp out as many more rounds as possible. Refrigerate until firm, at least 30 minutes.
• On a large sheet of floured wax paper, roll out half of the second disk of dough, flouring the dough and rolling pin as necessary. Stamp out as many rounds as possible. Using a 1/8-inch round cutter, stamp out the centers of the rounds on the wax paper; remove and reserve the centers. (These rings will be used as the tops of the cookies.) Slide the wax paper onto a baking sheet and chill the rings for 30 minutes. Repeat with the last piece of dough. Gather the scraps and pat into a disk; chill if necessary. Roll out and stamp out more tops and bottoms, then refrigerate.
• Remove 1 sheet of the cookie bottoms from the refrigerator and brush lightly with water. Using a spatula, set the tops on the bottoms; press lightly to help them adhere. Prick the centers of the cookies with a fork to keep them flat during baking. Refrigerate until chilled. Assemble the remaining cookies.
• Preheat the oven to 350°. Brush the cookies with the beaten egg and bake in the middle and lower racks of the oven for 18 to 20 minutes, or until browned and the glaze is lightly crackled; shift the pans from top to bottom and front to back halfway through. Transfer the baking sheets to racks to cool.
• Spoon the jam into the cookies and let stand at room temperature for at least 2 hours, or until set.

LINZER COOKIES

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.

LINZER TORTE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour,nut flour, 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.
• 3. Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes. Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.

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.