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 TREES
These are a reworking of an old "Joy of Cooking" recipe I learned from my friend in Atlanta, Allison Dykes. They are the precious stars of her holiday cookie plate. The dough can be slightly finicky but can be re-rolled and re-chilled several times so all the scraps get used. The ideal thickness is somewhere between an eighth and a fourth of an inch. They need to be thin but not so thin that the delicate cookie breaks. The roasted almonds can be ground in a food processor.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 1h30m
Yield About 30 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line baking pans with parchment or silicone baking mats.
- In a bowl or stand mixer, mix butter and sugar on medium speed until smooth. In a separate bowl, whisk together flour, almond meal, cinnamon and salt. Slowly add dry ingredients, a half-cup at a time, to butter mixture.
- Divide dough into 3 balls. Place each ball between parchment paper (nonstick works best) and roll into a thin circle, about 11 inches in diameter and just over 1/8-inch thick. Refrigerate flat for at least 15 minutes.
- Working quickly with one sheet of dough, remove top layer of parchment, then flip onto a clean sheet and remove the bottom layer. Using a tree-shaped cookie cutter, cut 30 shapes for the bottoms of the cookies and place on prepared baking sheets. Reserve scraps to reuse for more cookies.
- Bake cookie bottoms for about 10 to 12 minutes, or until the edges just begin to brown. Rest for a couple of minutes on the tray, then carefully transfer to a cooking rack. Repeat the process to create the tops, using a pastry tip or a straw to cut out 5 to 7 holes on the trees to resemble ornaments. Open any holes that close during baking.
- Meanwhile, melt jam with 1 teaspoon of powdered sugar and boil lightly for about a minute. Cool slightly. Assemble cookies by flipping the bottoms, spreading them with a scant teaspoon of jam, dusting the tops lightly with powdered sugar and then gently pressing the tops onto the bottoms. Store airtight between layers of wax paper or parchment for 3 days. Freeze for up to a month.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 31 milligrams, Sugar 9 grams, TransFat 0 grams
LINZER COOKIES
Whip up a batch of these pretty linzer biscuits. Made with ground almonds and spices, they're hard to resist with their soft, jammy centres
Provided by Cate Dixon
Categories Dessert
Time 37m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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- Whisk together flour, baking powder, cinnamon, and salt in a large bowl; set aside. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add egg yolks, vanilla, and almond extract, beating until just combined, about 30 seconds (do not overbeat). Gradually add flour mixture, beating on low speed just until a dough forms, about 1 minute. Turn dough out onto a clean work surface, and divide in half. Flatten halves into 1-inch-thick disks. Wrap each disk in plastic wrap; chill 1 hour.
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- Arrange the cookies 1 inch apart on prepared baking sheets. Bake in 2 batches in preheated oven until cookie edges are lightly browned, 6 to 7 minutes per batch. Cool on baking sheets about 5 minutes. Transfer cookies to wire racks, and cool about 20 minutes. Repeat procedure with remaining dough disk, but do not poke any holes in cookies. You will end up with 18 cookies with holes and 18 whole cookies.
- Spread center of each whole cookie with about ½ teaspoon preserves, leaving a small edge around cookie without preserves. Sprinkle cookies with holes evenly with powdered sugar. Place 1 cookie with holes on top of each whole cookie.
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