Linzer Tart With Lingonberry Jam Food

LINZER TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.

LINZER TARTS

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.

LINZER TARTS

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 TART WITH LINGONBERRY JAM

Steps:

• Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food processor, combine chocolate, sugar, and almonds, and pulse until finely ground, about 45 seconds.
• Add flour, cinnamon, and salt, pulsing three or four times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
• In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
• Place an 8-inch springform pan or bottomless tart ring on a parchment-lined baking sheet. Press about two-thirds of the dough into the ring, forming a 1/2-inch-thick crust. Crust should be thicker on the edges, coming to a height of 1 inch on the ring.
• Using a rubber spatula, spread jam evenly over bottom of crust.
• Divide remaining dough into quarters. Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. Arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
• Bake tart until slightly golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill, and dust lightly with confectioners' sugar before serving.

MARTHA STEWART'S LINZER TART WITH LINGONBERRY (OR RASPBERRY) JAM

Steps:

• Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food procesor, combine chocolate, sugar and almonds and pulse until finely ground, about 45 seconds.
• Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
• In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
• Place an 8-inch springform pan or bottomless tart ring on a parchment lined baking sheet. Press about two-thirds of the dough into the ring, forming a 1/2 inch thick crust. Crust should be thicker on the edges, coming to a height of 1 inch on the ring.
• Using a rubber spatula, spread jam evenly over bottom of crust.
• Divide remaining dough into quarters. Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. Arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
• Bake tart until golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill and dust lightly with confectioner's sugar before serving.

LINZER TARTS

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.

LINZER TARTS

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 TART WITH LINGONBERRY JAM

Steps:

• Preheat oven to 350°F. Make the crust: Break chocolate into pieces. In a food processor, combine chocolate, granulated sugar, and almonds; pulse until finely ground, about 45 seconds.
• Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
• In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
• Place a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet. Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell. Shell should be thicker on the edge, reaching a height of 1 inch on the ring.
• Using a flexible spatula, spread jam evenly over bottom of shell.
• Divide remaining dough into quarters. Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter. Flatten slightly. Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.
• Bake tart until slightly golden brown around edges, about 50 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners' sugar before serving.

STUNNING SHORTBREAD LINZER COOKIES WITH CRANBERRY FILLING

Steps:

• Combine the all-purpose flour, whole wheat pastry flour, almond flour, and salt in a bowl. Set aside.
• In another medium-sized bowl add the butter and sugar. Blend with a hand mixer or stand mixer until they are well combined and lighter in color.
• Add in the egg, vanilla, and almond extract. Mix only to combine. Scrape down the sides of the bowl.
• Pour in the dry ingredient and mix only to combine again. Scrape the sides of the bowl and mix again briefly.
• The dough will need to chill at this point. I like to turn it out onto a piece of plastic wrap. Wrap it tightly and place it in the fridge for at least 1 hour. It will hold well for about 3 days. So make ahead if you want.
• On a generously floured surface, roll out your dough to about 1/8- inch thick. If the dough is really hard, if it has been chilled for longer than an hour, let it sit at room temp for while to soften it slightlly.
• While you are rolling it, just make sure to add more flour as needed. If it cracks a little on the edges, don't stress. Press it back together and continue to roll.
• Cut your tops and bottoms and gently move to a parchment-lined baking sheet. I do this with a thin metal spatula.
• Bake for about 8-11 minutes. You will want the very bottoms to be BARELY browned.
• Remove from the oven and let them sit for a few minutes on the pan, then gently transfer to a coolling rack. O
• Once they are cooled, sprinkle the tops with powdered sugar and fill the bottoms. Gently top the cookies.
• That is it! You are done. Now, sit back and enjoy. You deserve it!

RASPBERRY LINZER TART

Steps:

• For crust:
• Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
• Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature.
• Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool. Maintain oven temperature.
• For Filling:
• Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth. Spoon jam over raspberries.
• Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream.