German Linzer Christmas Cookies Recipes

BERLINER BROT (GERMAN CHRISTMAS COOKIE)

Berliner Brot (German Christmas Cookie) image

3 generations of Omas have passed down this recipe to me. We make and look forward to it every Christmas. Hazelnut chocolate bars with a lemony icing. They never last long.

Provided by Jason Wilkins

Categories Bar Cookies

Time 35m

Yield 24

Number Of Ingredients 11

Ingredients

1 ¼ cups sugar
10 ½ tablespoons unsalted butter, at room temperature
2 large eggs
2 ⅓ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 pinch ground cloves
1 ⅓ cups ground hazelnuts
1 cup powdered sugar
1 medium lemon, juiced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 27.5 g, Cholesterol 28.9 mg, Fat 8.5 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 27.9 mg

LINZER COOKIES

Linzer Cookies image

In December of 1979, Family Circle magazine published an article on White House cookies. There was a German chef at one time who made a variety of German/Austrian cookies. My pages are falling apart, so I thought I better start to record them here! This recipe is similar to others, but has lots more nuts.

Provided by Linky

Categories Dessert

Time 1h12m

Yield 4 dozen

Number Of Ingredients 12

Ingredients

1 1/2 cups butter, softened (3 sticks)
1 cup sugar
1 egg
1 egg yolk
1 teaspoon lemon rind, grated
1/2 teaspoon vanilla
3 1/3 cups almonds, very finely grated (or hazelnuts)
3 1/3 cups cake flour, unsifted (I use all purpose flour)
1 teaspoon baking powder
1 3/4 teaspoons cinnamon
12 ounces raspberry jam (I use raspberry jelly, hate those seeds)
confectioners' sugar

Steps:

Beat butter and sugar until light and fluffy;.
Beat in egg, egg yolk, lemon rind and vanilla.
Stir in nuts.
Stir in flour, baking powder and cinnamon, blend well.
Wrap in wax paper, chill several hours or overnight.
Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness. (Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.)
Remove top sheet of wax paper, cut out circles or hearts.
Carefully, place shapes on ungreased cookie sheet lined with parchment.
Save scraps for second rolling.
Repeat with other half of dough, making an equal number of cookies.
With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes) cut out the centers of half the cookies.
Use scraps to make equal numbers of solid and cut-out cookies.
Bake at 350 degree oven for 12 minutes or until edges of cookies are golden.
Remove cookie sheets from oven. Remove with wide spatula to wire racks.
Cool.
Heat raspberry jam/jelly.
Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich".
Sprinkle tops of cookies with confectioners sugar.
Add dab of jam into opening of each cookie, let set slightly.
Store in layers with wax paper between each layer.

Nutrition Facts : Calories 2186.5, Fat 132.2, SaturatedFat 49.3, Cholesterol 271, Sodium 1139.7, Carbohydrate 227, Fiber 16.1, Sugar 99.8, Protein 36.9

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