Raspberry Linzer Heart Cookies Food

LINZER HEART COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool., Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

LINZER HEART COOKIES

Steps:

• Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
• Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
• In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
• Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
• Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
• Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

LINZER HEART SANDWICH COOKIES

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
• Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.
• Preheat the oven to 350 degrees F.
• Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.
• Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
• Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.
• Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.
• Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.

LINZER HEART COOKIES

Steps:

• In a mixing bowl, cream the butter, sugar and salt. Add eggs, one at a time, beating well after each addition. Add the almonds, cocoa, cinnamon, nutmeg and cloves; mix well. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
• On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a floured 3-inch heart-shaped cookie cutter. Cut a 1 1/2-inch heart from the center of half of the cookies.
• Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
• Spread 1/2 teaspoon jam over the bottom of the solid cookies; place cutout cookies over jam. Sprinkle with confectioners' sugar.

RASPBERRY LINZER HEART COOKIES

Steps:

• Heat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
• Dust a clean work surface lightly with flour, and roll out one piece of dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out 8 hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut centers from half of the cookies.
• Transfer both the large and small hearts to a prepared baking sheet, and bake until golden brown, 12 to 14 minutes. Transfer to a wire rack until completely cooled. Repeat process with remaining dough rounds.
• Lightly sift confectioners' sugar over the large cookie tops. Spread about 1 tablespoon jam on each of the bottom halves, and sandwich halves together. Small hearts may be dusted with confectioners' sugar, if desired.

RASPBERRY LINZER COOKIES

Steps:

• Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies., Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely. , Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up., Editor's Note: For variety, substitute your favorite preserves in place of raspberry or apricot.

RASPBERRY LINZER COOKIES

Steps:

• Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
• Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
• Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
• Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
• Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

RASPBERRY FIG LINZER COOKIES (DIABETIC)

Steps:

• In a large bowl beat together the butter, oil, sugar substitute until combined. Add in the egg/egg substitute, salt, baking powder and vanilla. Using your mixer, beat in the corn meal and as much of the flour as you can. If the dough becomes too stiff, mix in the rest of the flour by hand.
• Divide the dough in half, wrap in plastic and chill for two hours.
• While the dough is chilling, prepare your filling by adding all ingredients to a small saucepan. Bring the mix to a boil and reduce to a lower simmer. Cook for 5 minutes, stirring regularly, until the filling is thickened. Transfer to a mini-chopper or use an immersion blender to puree the mix until smooth. Allow to cool completely.
• Preheat oven to 375 degrees. (Note you are using untreated cookie sheets here.)
• Roll out the first disc of dough until it is 1/8 inch thick. Using the larger cookie cutter, cut out cookies and transfer to the baking sheet about 1 inch apart. Bake for 5 minutes until the edges of the cookie are firm but not browned. Remove from oven and transfer to a wire rack.
• With the second disc of dough, repeat as above except that you will be using the smaller cutter to create a window in the cookies for the tops. In doing so, carefully place the smaller cookie cutters on the shapes made by the larger cutters in a manner so that the sides around the center hole are even.
• To assemble the linzer cookies, first apply a light dusting of powdered sugar on the top cookies (those with the cutouts). Spread a small amount of the raspberry-fig filling on the bottom cookie. Gently take the top cookies by the edges and line the top cookie over the filling pressing down ever so slightly.

RASPBERRY POPPYSEED LINZER COOKIES RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
• Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
• In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
• Add the poppy seeds and beat for 1 minute to distribute evenly.
• Add the egg and beat for 1-2 minutes, until well incorporated.
• Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
• Using a 2½-inch (6 ⅓ cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
• Use a ½-inch (1 ¼ cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
• Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
• To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
• Enjoy!

LINZER HEART SANDWICH COOKIES

Steps:

• Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
• In the bowl of your stand mixer fitted with the paddle attachment, add the butter, sugar, baking powder, salt and lemon zest. Mix on low to combine, then raise to medium speed and cream until smooth, 1 to 2 minutes. Add the egg yolk and vanilla and mix on medium speed until combined, about 30 seconds.
• Scrape the bowl and mix another few seconds. Add the all-purpose flour and almond flour and blend on low until combined. The dough will be very stiff. Once mixed, use your hand to incorporate any remaining flour by pressing and turning the dough around in the bowl.
• Take about half of the dough and roll out between two pieces of parchment to about 1/8 inch thick. Use a light sprinkling of all-purpose flour if the dough sticks to the parchment.
• For the cookie tops, cut out 16 to 18 cookies with a floured 2 3/4-inch heart-shaped cutter and arrange on one of the prepared baking sheets. Cut out the center of each solid heart with a smaller (such as 1 3/4-inch) heart-shaped cutter.
• For the cookie bottoms, gather the scraps and the other half of the dough and reroll. Cut out 16 to 18 more 2 3/4-inch hearts. Leave them solid and arrange on the second prepared baking sheet (see Cook's Note).
• Bake the cookie tops, rotating the baking sheet halfway through baking, until golden, 7 to 8 minutes. Bake the solid heart cookie bottoms, rotating the baking sheet halfway through baking, until golden, 12 to 14 minutes. Allow the cookies to cool completely on the trays before filling.
• Lightly dust the cookie tops with confectioners' sugar and set aside.
• Use a butter knife or small offset spatula to spread 1/2 to 1 teaspoon of jam over each cookie bottom. Carefully add the cookie tops. Place the remaining jam into a resealable plastic bag, snip off the end and pipe a bit into the center of each heart to fill in the space. The sandwich cookies can be store in a single layer in an airtight container at room temperature for up to 3 days.