LINZER COOKIES (DORIE GREENSPAN)
This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time.
Provided by blucoat
Categories Dessert
Time 41m
Yield 25 cookies
Number Of Ingredients 10
Steps:
- Whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
- Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
- Divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute.
- Center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
- Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes, so that you can combine them with the other half's worth of scraps, and re-freeze to make more cookies.
- Place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread the jam on.
Nutrition Facts : Calories 145.9, Fat 8.3, SaturatedFat 2.7, Cholesterol 18.2, Sodium 56.9, Carbohydrate 15.9, Fiber 1.3, Sugar 7.5, Protein 2.9
BUCKWHEAT LINZER COOKIES
These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.
Provided by Alice Medrich
Yield Makes about 1 1/2 dozen 2-inch sandwich cookies
Number Of Ingredients 15
Steps:
- To make the dough by hand, put the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar in a large bowl and whisk until thoroughly blended. Add the cream cheese, butter, and water. Use a fork or the back of a large spoon to mash and mix the ingredients together until all are blended into a smooth, soft dough.
- To make the dough in a food processor, combine the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar. Pulse to mix thoroughly. Add the cream cheese, butter, and water. Process just until the mixture forms a ball of smooth, soft dough. Scrape the bowl and blend in any stray flour at the bottom with your fingers.
- Scrape the dough onto a sheet of wax paper and form it into two 8-inch logs about 1 1/2 inches in diameter. Wrap tightly in the wax paper and refrigerate for at least 2 hours, but preferably longer or overnight.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
- Use a sharp knife to cut the cold logs of dough into 1/4-inch slices. Place the cookies at least 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time, until the cookies are slightly darker brown at the edges and well browned on the bottom.
- Set the pans or just the liners on racks to cool. Cool completely before stacking or storing. Cookies may be stored in an airtight container for at least 2 weeks.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
- Slice the chilled logs less than 1/4 inch thick and place the slices 1 1/2 inches apart on the prepared baking sheets, dividing the total number equally between them. Bake for about 12 minutes. Remove the upper sheet of cookies and place it on the counter or stovetop. Press the cookie cutter gently into each cookie. If the centers lift out, fine; otherwise you can remove them later. Switch and rotate sheets, placing the first on the lower rack in place of the second. Bake for 10 to 15 minutes, or until the cookies are slightly darker at the edges and well browned on the bottom.
- Set the pans or just the liners on racks to cool. Cool completely. Remove the cutouts. Unfilled cookies may be stored in an airtight container for at least 2 weeks.
- Shortly before serving, spread 1/2 teaspoon of preserves on the cookies without holes. Sieve a little powdered sugar over the cookies with holes and place one on top of each jam-topped cookie.
AMERICAN KITCHEN CLASSIC LINZER SABLES (COOKIES)
Linz, Austria is the home of the renowned Linzertorte (cake). A Linzertorte is a tart made of a nut flour dough accentuated by almonds, lemon zest, and cinnamon. The tart is traditionally filled with black currant preserves and topped with a lattice crust. Linzertortes are a traditional European Christmas pastry. The Linzertorte is one of the oldest known tarts dating from 1653. It was introduced to America around 1856. Linzer Sables employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves. The top cookie has a small cutout in its center (known as a Linzer eye), thus showing off the underlying jam. In America, raspberry has replaced black currant as the jam of choice though any fruit preserve, jam, jelly or conserve can be used to fill Linzer Sables.
Provided by Member 610488
Categories Dessert
Time 35m
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
- Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
- Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
- Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
- While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
- Bake until lightly golden brown, 8 to 10 minutes.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Sift confectioners' sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
- Store the cookies in an airtight container.
Nutrition Facts : Calories 2067, Fat 97.5, SaturatedFat 59.7, Cholesterol 368, Sodium 501.6, Carbohydrate 272.6, Fiber 6.3, Sugar 84.2, Protein 27.2
TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN
This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam.
Provided by Um Safia
Categories Dessert
Time 33m
Yield 25-35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C
- Cream the margarine & sugar(s) until light & fluffy.
- Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
- Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
- Roll out to about 4mm thick, be sure to flour the rolling pin well.
- Cut out 'tops & bottoms' for your sables.
- Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
- Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
- When the sables are fully cooled, heat the jam until bubbling.
- Place all the sables tops onto a tray & dust generously with the icing sugar.
- Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
- Then carefully place a 'top' over the blob of jam.
- Allow to set, then store in one layer in an airtight container for upto 10 days.
Nutrition Facts : Calories 142.5, Fat 4, SaturatedFat 0.8, Cholesterol 7.4, Sodium 64.5, Carbohydrate 25.1, Fiber 0.5, Sugar 12.8, Protein 1.6
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