Spiced Brown Butter Linzer Cookies Food
SPICED BROWN BUTTER LINZER COOKIES
Make any kind of shape you'd like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.
Provided by Claire Saffitz
Categories Bon Appétit Christmas Kid-Friendly Dessert Cookies Clove Cardamom Jam or Jelly Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24
Number Of Ingredients 16
Steps:
- Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Scrape into a large bowl; let cool.
- Whisk salt, baking powder, cardamom, cloves, pepper, and 3 3/4 cups flour in a medium bowl to combine.
- Add granulated sugar and lemon zest to butter; scrape in vanilla seeds and discard pod. Using an electric mixer on medium-high speed, beat until very light and fluffy, about 5 minutes. Beat in egg, then yolks. Reduce speed to low and add dry ingredients in 3 batches, incorporating after each addition.
- Turn out dough onto a surface and knead until no dry spots remain. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
- Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/8" thick. Cut into desired shapes with cutters; transfer to parchment-lined baking sheets, spacing 1/2" apart. Gather scraps, reroll, and cut out more shapes. Repeat with remaining disk of dough. (Make sure to cut out an even number.)
- Using smaller cutter, punch out cutouts in half of the cookies as desired. Chill 15 minutes, then bake, rotating sheets halfway through, until golden brown around edges, 10-12 minutes. Let cookies cool on baking sheets. Dust cutout cookies with powdered sugar. Stir jelly to smooth, turn remaining cookies over, and spread each with 3/4 tsp. jelly. Top with powdered cookies. Let sit until jam is set, 15-20 minutes.
- Do Ahead
- Dough can be made 1 month ahead; freeze. Cookies can be made 1 day ahead; cover and chill.
37 COOKIES WE CAN'T LIVE WITHOUT
If you're looking for the best cookie recipes, you've come to the right place! From peanut butter to chocolate chip to sugar and oatmeal, this list of cookies is one to keep on hand!
Provided by insanelygood
Categories Cookies Recipe Roundup
Number Of Ingredients 37
Steps:
- Select your favorite recipe.
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Nutrition Facts :
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SPICED BROWN BUTTER LINZER COOKIES RECIPE - BON APPéTIT
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4/5 (20)Estimated Reading Time 2 minsServings 24
- Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Scrape into a large bowl; let cool.
- Whisk salt, baking powder, cardamom, cloves, pepper, and 3¾ cups flour in a medium bowl to combine.
- Add granulated sugar and lemon zest to butter; scrape in vanilla seeds and discard pod. Using an electric mixer on medium-high speed, beat until very light and fluffy, about 5 minutes. Beat in egg, then yolks. Reduce speed to low and add dry ingredients in 3 batches, incorporating after each addition.
- Turn out dough onto a surface and knead until no dry spots remain. Divide in half and form into ¾"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
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- To make the cookies, place the butter in a medium heavy-bottomed saucepan and melt over medium heat. (Be sure to use a medium or large pan — the butter foams and boils up during the browning process and will creep over the edge of a pan that is too small.)
- Once melted, crank up the heat to medium high, stirring constantly. Small golden bits will start to settle on the bottom of the pan, and it will start to have a nutty aroma. This should take around 3 to 5 minutes. Once this happens, take the pan off of the heat and pour the butter into the bowl of an electric stand mixer fitted with the paddle attachment. Once cooled slightly, add the muscovado and granulated sugar and mix on medium until blended. The mixture will be thick. Add in the eggs, one at a time, making sure to blend completely before adding in the next. Add in the vanilla and mix for 1 minute more. Be sure to break up any large muscovado lumps.
- In a large bowl, whisk together the all-purpose flour, bread flour, cinnamon, allspice, cloves, ginger, sea salt and cardamom. Add this to the brown butter mixture and mix on low until the mixture comes together and is no longer crumbs. Separate into two equal halves and pat each mound of dough into a disc. Typically sugar cookie dough needs a light hand. Not this dough. You’ll need to almost knead it to get it to adhere together.
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- In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
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- Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
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