CARDAMOM-BLACKBERRY LINZER COOKIES
Deeply spiced cardamom is the perfect match for the jam of your choice in this family-favorite sweet treat. - Christianna Gozzi, Astoria, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets., Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 188 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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.
BLACKBERRY-PECAN LINZER COOKIES
Aida Mollenkamp puts an American spin on her version of this Austrian sandwich cookie: Toasted pecans and brown sugar flavor the dough, and blackberry jam, a West Coast staple, makes a dark, earthy filling.
Provided by Aida Mollenkamp
Time 15m
Yield about 24 sandwich cookies
Number Of Ingredients 12
Steps:
- Add the nuts to the bowl of a food processor fitted with a blade and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, cinnamon, baking powder and salt in a large bowl until evenly combined. Set aside.
- Put the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until creamy and light, 2 to 3 minutes. Turn off the mixer, scrape down the sides of the bowl and add the vanilla and egg yolk. Mix until well incorporated.
- Mix in the orange zest, ground pecan powder and the flour mixture until just incorporated. Divide the dough into two even pieces, pat each into a thin disk, enclose in plastic wrap and let rest in the refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange the racks in the upper and lower third of the oven. Line baking sheets with parchment paper. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of the rounds to make rings. Transfer the rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
- Transfer the chilled cookies to the prepared baking sheets, leaving at least 1 inch between each cookie. Bake two sheets of cookies at a time until the undersides are golden, rotating the sheets halfway through, 12 to 15 minutes total. Cool 5 minutes on the sheets, and then remove to a wire rack to cool completely.
- Repeat until all the dough is used. To assemble the cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, and then top with a ring-shaped cookie.
HAZELNUT LINZER COOKIES WITH BLACKBERRY JAM
Provided by Karen DeMasco
Categories Cookies Food Processor Berry Citrus Fruit Nut Bake Christmas Blackberry Shower Hazelnut Jam or Jelly Bon Appétit
Yield Makes about 36 sandwiches
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
- Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
- Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. Do ahead Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
- Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. Do ahead Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.
LINZER COOKIE BARS
If you're looking to really "wow" your friends and family this holiday season, these Linzer Cookie Bars are it. Tangy raspberry jam and sweet cookie mix come together to create a delightful flavor profile. These linzer squares are a dessert that's as festive as the season. Our linzer bars are the perfect holiday gift, too. That is, if you don't eat them all first. If you do, hey, it's the holiday season, treat yourself!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, place sugar cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Press mixture firmly in bottom of pan.
- Bake 15 minutes. Spoon and spread jam evenly over partially baked crust.
- Meanwhile, in another large bowl, place oatmeal cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Stir in water and chopped almonds. Sprinkle oatmeal cookie mixture over jam layer; press lightly into jam layer.
- Bake 20 to 24 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 25 g, TransFat 0 g
RASPBERRY LINZER COOKIES
These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!
Provided by Sarah
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 61.9 mg, Sugar 6.6 g
BLUEBERRY LINZER COOKIES
These are a lot of work, but you'll get a big 'wow' when you serve them. The filling is delicious, and the buttery cookies just melt in your mouth! The cookie dough recipe comes from TOH magazine, and I made the filling recipe up myself. I think it'd would be great if you had a heart shaped cookie cutter, and used strawberries and strawberry jelly instead, for valentines day. For 1/2 quart of blueberries, I poured in half of a quart sized bag of homegrown.
Provided by Random Rachel
Categories Dessert
Time 2h
Yield 12 assembled cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- For the cookies: Cream butter and sugar. Add eggs and vanilla- beat well. Add flour, baking powder, and salt, mix well. Cover and refrigerate until firm enough to roll- 45 minutes or so.
- Divide the dough in half, and roll out to 1/4 inch thickness. Cut one batch of bottoms, then follow with an equal number of tops until you run out of dough, rolling the cut out centers back into the rest of the dough. (I used a large glass for my cookies, and a baby bottle cap to cut out the centers of the tops.).
- Bake at 375 for 6-8 minutes 'til lightly browned. (I normally like chewy cookies, and under cook my dough- these are best if they aren't overly chewy for structural reasons.).
- Cool cookies on a rack when they come out, placing the bottoms upside down once they are cool enough to handle. Sprinkle the tops with powdered sugar if desired.
- Meanwhile, combine the berries, sugar, and jelly in a small saucepan over medium-high heat. Bring the mixture to a boil, reduce heat to low and simmer for 3-5 minutes. (I used my hand blender to smooth out the berries.) Remove from heat, allow to cool a little- the goal is to have it warm enough to spread on the cookies, but not too hot to handle.
- OK, the assembly: spread a thin layer of filling onto the bottom cookie, keeping away from the very edge. Top off with a top, being careful not to disturb the powdered sugar.
- After all of the cookies are 'glued' together, evenly distribute the remaining filling between the cookies, spooning it into the centers. Allow the centers to cool completely before moving (aprox. 30 minutes.) I placed a layer of wax paper in between when I stacked the cookies, because while the filling firms and isn't at all sticky, I didn't want to test it out.
- EDIT: After making these with a tough batch of berries I discovered that you will need to add about 1/3 cup of flour to thicken the sauce if you strain the berries out - just bring it to a boil after straining.
Nutrition Facts : Calories 384.5, Fat 12.7, SaturatedFat 7.6, Cholesterol 65.8, Sodium 225.7, Carbohydrate 65.3, Fiber 1.8, Sugar 39.9, Protein 4.3
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
More about "blackberry linzer cookies recipes"
BLACKBERRY LINZER COOKIES RECIPE ~ ITSYUMMI.COM
From itsyummi.com
Reviews 32Estimated Reading Time 5 minsServings 24Total Time 33 mins
BLACKBERRY LINZER COOKIES – HONESTLYYUM
From honestlyyum.com
Estimated Reading Time 3 mins
LINZER COOKIES WITH BLACKBERRY JAM - RECIPE BY …
From blackberrybabe.com
10 BEST BLACKBERRY COOKIES RECIPES | YUMMLY
From yummly.com
LINZER COOKIES (JAM-FILLED COOKIES!) - GONNA WANT SECONDS
From gonnawantseconds.com
ALMOND LINZER COOKIE HEARTS WITH BLACKBERRY JAM
From gastronomersguide.com
LINZER COOKIES - DINNER, THEN DESSERT
From dinnerthendessert.com
LINZER COOKIES WITH BERRY FILLING - RECIPE - SWEET LOREN'S
From sweetlorens.com
RASPBERRY LINZER COOKIES - AVERIE COOKS
From averiecooks.com
BLACKBERRY-PECAN LINZER COOKIES – RECIPES NETWORK
From recipenet.org
LINZER COOKIES - ONCE UPON A CHEF
From onceuponachef.com
HAZELNUT LINZER COOKIES WITH BLACKBERRY JAM RECIPE | BON APPéTIT
From bonappetit.com
FIVE SPICE + BLACKBERRY LINZER COOKIES - EARTHLY PROVISIONS
From earthly-provisions.com
BLACKBERRY GINGERBREAD LINZER COOKIES | DRISCOLLS
From driscolls.com
BLACKBERRY LINZER COOKIES: HOLIDAY INSPIRATION - HOOSIER HOMEMADE
From hoosierhomemade.com
BLACKBERRY VANILLA BEAN LINZER COOKIES – THE TRAVELING MEZE
From thetravelingmeze.com
CRANBERRY LINZER COOKIES - BURNBRAE FARMS
From burnbraefarms.com
BLUEBERRY LINZER COOKIES | BC BLUEBERRY COUNCIL
From bcblueberry.com
BLACKBERRY GINGER CARDAMOM LINZER COOKIES
From ritzymom.com
LINZER ACAI COOKIES WITH BLACKBERRY JAM RECIPE (VEGAN)
From wonderlifeofsara.com
MORAVIAN SPICED LINZER COOKIE RECIPE | KITCHN
From thekitchn.com
LINZER COOKIES • LOVE FROM THE OVEN
From lovefromtheoven.com
BLUEBERRY & BLACKBERRY CONSERVE + LINZER COOKIES
From homegrown-kitchen.co.nz
BLACKBERRY-PECAN LINZER COOKIES | RECIPE | LINZER COOKIES, COOKIE …
From pinterest.ca
CLASSIC AUSTRIAN LINZER COOKIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
BLACKBERRY LINZER COOKIES - PLAIN.RECIPES
From plain.recipes
LINZER COOKIES - AMANDA'S COOKIN' - COOKIES, BROWNIES, & BARS
From amandascookin.com
LINZER COOKIES - BAKE FROM SCRATCH
From bakefromscratch.com
BLACKBERRY RECIPES: 42 DELICIOUS BLACKBERRY RECIPES TO PRINT AND TRY
From amandascookin.com
LINZER COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE LINZER COOKIES - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CLASSIC LINZER COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
SHORTBREAD LINZER COOKIES {WITH JAM} - CAKEWHIZ
From cakewhiz.com
25 EASY BLACKBERRY DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BLACKBERRY ALMOND PINWHEEL COOKIES RECIPE | DRISCOLL'S
From driscolls.com
BLACKBERRY LINZER COOKIES RECIPE ~ ITSYUMMI.COM | COOKIES …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love