Linzer Cookie Tart Recipes

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LINZER COOKIE TARTS



Linzer Cookie Tarts image

Prize-Winning Recipe 2006! Sugar cookie mix jump-starts the making of a classic Austrian cookie layered with raspberry jam.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 32

Number Of Ingredients 8

Reynolds™ Parchment Paper
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup slivered almonds, toasted, finely chopped
1/3 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg
2/3 cup seedless raspberry jam
1/3 cup dark or semisweet chocolate chips

Steps:

  • Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix and almonds. Stir in melted butter, almond extract and egg until stiff dough forms.
  • On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. On lined cookie sheets, place cookies 2 inches apart.
  • Bake 7 to 9 minutes minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. Cut with linzer cutter with hole in center, OR cut with same 2-inch round or fluted cookie cutter and use small 1-inch cutter or bottle top to cut round hole out of center of each cookie. On lined cookie sheets, place cookies 2 inches apart.
  • Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • Spread 1 teaspoon jam on bottom of each whole cookie; top each with cutout cookie to make sandwich cookie. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until melted and stirred smooth. Using tip of fork or knife, drizzle chocolate in lines over cookies. Let stand until chocolate is set, about 45 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 12 g, TransFat 1/2 g

LINZER TARTS



Linzer Tarts image

This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie.

Provided by brokenburner

Categories     Dessert

Time 30m

Yield 1 cookies, 24 serving(s)

Number Of Ingredients 7

1 cup margarine
1/2 cup sugar
1 large egg
2 cups all-purpose flour
1 teaspoon vanilla
seedless raspberry preserves
powdered sugar

Steps:

  • Preheat oven to 350.
  • Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
  • Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
  • Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
  • Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
  • Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.

LINZER TARTS



Linzer Tarts image

With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make. -Mary Maddox, Bellmore, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1 cup confectioners' sugar
1 large egg
3 cups all-purpose flour
1/4 teaspoon salt
Additional confectioners' sugar
1/2 cup Nutella

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.

Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

MINI LINZER COOKIES



Mini Linzer Cookies image

This is a variation of Eli Zabar's delicious shortbread cookies.

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 7

3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
  • Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

LINZER TARTS



Linzer Tarts image

Cut out cookies with a jam filling.

Provided by Regina

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 12

Number Of Ingredients 7

1 ¼ cups unsalted butter, softened
⅔ cup white sugar
2 cups sifted all purpose flour, divided
1 ¾ cups ground almonds
⅛ teaspoon ground cinnamon
5 tablespoons raspberry jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
  • Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
  • Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
  • Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
  • Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
  • Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g

LINZER COOKIES



Linzer Cookies image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 11

3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar

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 COOKIE TART



Linzer Cookie Tart image

Two classic Austrian sweets inspired this showstopping centerpiece dessert. First, there was the Linzer torte, the lattice-topped pastry filled with fruit preserves and nuts. Then came Linzer cookies, a smaller and simpler version of the larger, more complex predecessor. Our spin blends one characteristic from each: the simplicity of the cookies and the larger format of the torte-and there you have the Linzer Cookie Tart! It starts with a base of Betty Crocker sugar cookie mix that's supplemented with some finely ground almonds for texture, plus lemon zest and a hint of cinnamon for flavor. The filling is done in two layers: a lemon-spiked cream cheese goes on first and, on top of that, raspberry jam. Pairing the two gives you a luscious, indulgent dessert that strikes the right balance between cookie and filling. Cut out a star from the top cookie layer of the tart so that everyone can get a view of the ruby-red raspberry jam ( psst ... the cream cheese layer helps to make the red of the jam stand out more, too!). Just before you bring it to the table to oohs and aahs, sprinkle with a snowy dusting of powdered sugar-your guests will be joyful and you'll feel triumphant.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 8

Number Of Ingredients 13

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1/3 cup finely ground almonds
4 oz (half of 8-oz package) cream cheese softened
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
1 egg
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup powdered sugar
1 teaspoon finely grated lemon zest
1/4 cup seedless raspberry jam
1 teaspoon powdered sugar

Steps:

  • In large bowl, stir Cookie ingredients until well blended. Divide dough in half. Shape each piece into flattened round; wrap in plastic wrap. Refrigerate at least 2 hours until dough is firm and cold.
  • Heat oven to 375°F. Line two large cookie sheets with cooking parchment paper; spray with cooking spray.
  • For top of cookie tart: Remove one piece of dough from refrigerator; place on center of cookie sheet. Using floured rolling pin, roll dough to 9-inch circle, 1/4 inch thick. Place 8-inch cake pan or bowl, top-side down, over dough, and lightly press into dough to mark an outline. Using small knife, cut around outline. Remove cake pan and any dough scraps from cookie sheet; set scraps aside. Bake 13 to 15 minutes or until cookie is light golden brown and edge is set. Immediately cut out star from center using 4-inch star cutter. Gently lift out cutout using small knife to help if needed; discard or save for another use. Cool on cookie sheet 10 minutes. Remove to cooling rack, leaving cookie on cooking parchment paper.
  • For bottom of cookie tart: Remove remaining piece of dough from refrigerator, and repeat rolling and cutting steps on second cookie sheet. Combine leftover pieces of dough into ball; wrap in plastic wrap and refrigerate (see tip for using up). Repeat baking and cooling for cookie-except do not cut out star from bottom cookie. Cool both cookies completely, about 30 minutes.
  • When ready to serve, in small bowl, mix 4 oz cream cheese, 1/4 cup powdered sugar and 1 teaspoon lemon zest until blended. Remove cooking parchment paper from bottom cookie, and place on serving platter bottom side up for base. Spread cream cheese mixture evenly over cookie, leaving 1/2-inch border. In small bowl, place jam. Stir with whisk until smooth. Spread jam over cream cheese layer. Remove cooking parchment paper from top of cookie, and place on top of filled cookie base. Sprinkle 1 teaspoon powdered sugar over top cookie. Cut into wedges. Store loosely covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 58 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 34 g, TransFat 1/2 g

LINZER TORTE COOKIES



Linzer Torte Cookies image

These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.

Provided by k. anderson

Categories     World Cuisine Recipes     European     Austrian

Yield 15

Number Of Ingredients 9

¾ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
¾ cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  • In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
  • Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
  • Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 71 mg, Sugar 27.2 g

LINZER TART



Linzer Tart image

This lovely versatile tart shows up regularly at family gatherings. I can customize it for any holiday occasion by using different-shaped cookie cutouts...or different fruit fillings. And even my picky children gobble it up!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10-12 servings.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon grated lemon zest
1/2 cup slivered almonds, toasted
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 jar (18 ounces) raspberry preserves

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon zest; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup of dough. Roll between two sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm., Press remaining dough evenly onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves., Bake at 375° for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan.

Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 132mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

LINZER COOKIES



Linzer Cookies image

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Raspberry     Hazelnut     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 dozen cookies

Number Of Ingredients 12

2/3 cup hazelnuts (3 oz)
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks (1 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 12-oz jar seedless raspberry jam
Special Equipment
a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters or aspic cutters

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
  • Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
  • Whisk together flour, baking powder, salt, and cinnamon in a small bowl.
  • Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
  • With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
  • Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

LINZER COOKIES (DORIE GREENSPAN)



Linzer Cookies (Dorie Greenspan) image

This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time.

Provided by blucoat

Categories     Dessert

Time 41m

Yield 25 cookies

Number Of Ingredients 10

1 1/2 cups hazelnuts or 1 1/2 cups walnuts
1 1/2 cups all-purpose flour
1 1/2 teaspoons freshly grated cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground clove
1 large egg
2 teaspoons water
1/2 cup unsalted butter, at room temp
1/2 cup sugar
1/2 cup raspberry jam

Steps:

  • Whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
  • Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
  • Divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute.
  • Center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
  • Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes, so that you can combine them with the other half's worth of scraps, and re-freeze to make more cookies.
  • Place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread the jam on.

Nutrition Facts : Calories 145.9, Fat 8.3, SaturatedFat 2.7, Cholesterol 18.2, Sodium 56.9, Carbohydrate 15.9, Fiber 1.3, Sugar 7.5, Protein 2.9

LINZER COOKIES



Linzer Cookies image

Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough. As with sugar cookies, which benefit from the addition of frosting, the dough for a linzer does not need to be too sweet: It's filled with a tangy raspberry jam and finished with plenty of powdered sugar. A hole in the top of the cookie gives the signature stained-glass-window effect, making it one of the most effortless and impressive treats you could make this holiday season.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 2h

Yield About 2 1/2 dozen cookies

Number Of Ingredients 11

3 cups/435 grams all-purpose flour
1 cup/155 grams raw, skin-on almonds (or 3/4 cup/75 grams almond flour)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/340 grams unsalted butter (3 sticks)
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup/290 grams raspberry jam
Powdered sugar, for dusting

Steps:

  • Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
  • Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
  • Add in dry ingredients all at once and mix on low speed, just until incorporated.
  • Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
  • Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
  • Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
  • To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 84 milligrams, Sugar 13 grams, TransFat 0 grams

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From prettysimplesweet.com


LINZER COOKIES - ONCE UPON A CHEF
2022-02-10 Step-by-Step Instructions. In the bowl of a food processor, combine the sugar and slivered almonds. Process until the almonds are finely ground and the mixture is powdery, about 1 minute. Add the flour, salt, and butter. Pulse until mixture resembles coarse meal, about twenty 1-second pulses, then add the egg yolks, vanilla, and almond extract.
From onceuponachef.com


HAZELNUT LINZER TART COOKIES – RANTS RAVES AND RECIPES
2016-12-18 Directions for Hazelnut Linzer Tart Cookies. If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool. In a bowl combine the flour, baking powder, cinnamon and salt and whisk to ...
From rantsravesandrecipes.com


LINZER COOKIES RECIPE
2022-02-14 Beat butter, sugar, and yolk mixture: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, egg yolks, lemon zest, and vanilla extract on medium-high speed until pale and fluffy, about 2 minutes. Simply Recipes / Cambrea Gordon.
From simplyrecipes.com


BUDDY VALASTRO'S LINZER TART COOKIES | RECIPE - RACHAEL RAY SHOW
With the motor running, add the water slowly. Add the eggs one at a time, paddling for 1 minute after each egg. Stop and scrape. Add the all-purpose and pastry flours. Restart the mixer slowly and blend just until the flours are absorbed and the mixture is free of lumps, 2 to 3 minutes. Chill in the refrigerator for 1-2 hours.
From rachaelrayshow.com


BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES
2021-10-18 Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Divide the dough into 2 portions and pat into 2 discs, about 1” thick. Wrap each tightly with plastic wrap and refrigerate for 1 hour until firm (or up to 2 days).
From thepioneerwoman.com


THE BEST LINZER COOKIES RECIPE | THE RECIPE CRITIC
2020-11-28 In a small mixing bowl, whisk together all-purpose flour, almond flour, salt, and cinnamon. Add flour mixture to the butter mixture and mix until just combined. Scrape the dough out of the bowl onto a piece of plastic wrap, pat into a flat disc or rectangle, wrap well and refrigerate for at least 1 hour until firm.
From therecipecritic.com


HOW TO MAKE CLASSIC LINZER COOKIES - KITCHN
2021-11-22 Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes. Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal.
From thekitchn.com


LINZER COOKIES WITH ALMOND FLOUR - STRIPED SPATULA
2019-12-16 Add 3/4 cup confectioner’s sugar and beat until fluffy. Scrape bowl and add egg yolk, vanilla, and orange zest. Mix until combined. In a large bowl, sift together cake flour, kosher salt, and cinnamon. Stir in almond flour. Add the dry ingredients to the butter mixture in 3 additions, mixing on medium low until just combined.
From stripedspatula.com


LINZER TART COOKIES | COOKING ON THE FRONT BURNER
2020-05-22 I bought special cookies cutters made especially for linzer tarts; you can find these in almost any stores or buy 2 cutters – a 2″ round or scalloped shape and a small one to cut the center out. When cookie are cool, spread about 1 teaspoon jam on cookie bottom then add a top; Sift powdered sugar over top
From cookingonthefrontburners.com


EASY ALMOND LINZER COOKIES RECIPE - COOKING LSL
2018-06-18 Cream together butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment. Scrape down the bottom and sides of the bowl. Add egg, vanilla and almond extract and beat to combine. In a separate bowl, whisk together flour, almond flour, salt and cinnamon. Add to the butter mixture.
From cookinglsl.com


BEST LINZER COOKIE - THERESCIPES.INFO
Linzer Cookies - King Arthur Baking tip www.kingarthurbaking.com. Instructions To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined. Meanwhile, whisk together the flour, almond flour, and salt. Add the flour ...
From therecipes.info


TRADITIONAL CHRISTMAS LINZER COOKIES - LORD BYRON'S KITCHEN
2018-12-14 Instructions. In a large mixing bowl, use a hand-held mixer to beat together the butter, sugar, 1 cup of the confectioner’s sugar, baking powder, salt, cinnamon, and vanilla until light and fluffy. Add the flour, ground almonds, and the egg. Beat just until the flour is incorporated into the wet ingredients.
From lordbyronskitchen.com


LINZER COOKIES - SUGAR SPUN RUN
2020-12-14 In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt. Gradually stir into butter mixture until combined (don’t over-mix, but make sure dough is completely combined). Form dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes.
From sugarspunrun.com


LINZER TART COOKIES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Linzer Tart Cookies Recipe are provided here for you to discover and enjoy. Healthy Menu. Sweet Potato Smoothie Healthy Is Perdue Chicken Healthy Is Canned Chicken Breast Healthy ...
From recipeshappy.com


CLASSIC AUSTRIAN LINZER COOKIES - GEMMA’S BIGGER BOLDER …
2020-11-26 Gradually beat the flour mixture into the butter mixture until just combined. Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days. When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper.
From biggerbolderbaking.com


LINZER TART COOKIES | CHRISTMAS LINZER COOKIES - CAMBREA BAKES
2020-12-06 In a medium bowl, combine the flour, salt, corn starch and baking powder and set aside. 3 cups all purpose flour, 2 tablespoon corn starch, ¼ teaspoon kosher salt, ¼ teaspoon baking powder. In a stand mixing bowl, add the room temperature butter and sugar. Mix with the paddle attachment on low until JUST combined.
From cambreabakes.com


LINZER COOKIES - LET THE BAKING BEGIN!
2019-12-20 How to make the Linzer Cookies. Preheat oven to 350 F with the rack in the middle. Combine baking soda with vinegar in a cup and stir until the foam subsides. Cream together 1/4 cup butter with 1/2 cup Crisco shortening …
From letthebakingbegin.com


LINZER COOKIE RECIPE - GRETCHEN'S VEGAN BAKERY
2022-01-12 Instructions. Preheat the oven to 350°F. Make sure your vegan butter is slightly softened. Combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken. Cream the vegan butter & sugar until light and fluffy approximately 3 minutes. Scrape the bottom and sides of the bowl.
From gretchensveganbakery.com


LINZER TART COOKIE RECIPE INA GARTEN - THERESCIPES.INFO
In a small bowl, combine flour, almonds, and cinnamon and set aside. 2 In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla extract then mix well. 3 Add the flour mixture to the butter mixture and mix only until incorporated. 4. …
From therecipes.info


LINZER TART BARS - THE MIDNIGHT BAKER - SAME GREAT TASTE
Instructions. Preheat oven to 350F/180C. Lightly spray bottom and sides of a 9-inch/23cm. In a large bowl, stir together all ingredients except preserves and almond extract until combined. Reserve 1/2 of the mixture for topping. Press mixture into prepared pan. Bake 20 minutes.
From bakeatmidnite.com


LINZER COOKIES – CZECH LINECKé CUKROVí - COOK LIKE CZECHS
2020-12-25 Makes about 30 Linzer cookies. In the case of Linzer tarts, it is a shortbread dough, so do not knead it for a long time, else the cookies will be stiff.; When rolling out the dough, try not to sprinkle too much flour on the work surface.The dough should be chilled so that the fat in the dough solidifies and you can roll out the dough well.
From cooklikeczechs.com


LINZER COOKIE TARTS RECIPE - LIFEMADEDELICIOUS.CA
2018-05-16 Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. Cut with linzer cutter with hole in centre, OR cut with same 2-inch round or fluted cookie cutter and use small 1-inch cutter or bottle top to cut round hole out of centre of each cookie. On lined baking sheets, place cookies 2 inches apart.
From lifemadedelicious.ca


LINZER COOKIES RECIPE | EGGLESS BAKED GOODIES | PLATE TO PALATE
2020-08-16 Instructions. Gather all the ingredients at room temperature. Pulse whole Almond to coarse powder and add to all purpose flour and salt and sift together and keep aside. Beat room temperature butter and caster sugar in an electric hand beater until light and fluffy.
From platetopalateblog.com


LINZER COOKIES | A CLASSIC CHRISTMAS COOKIE RECIPE!
2019-12-11 Preheat the oven to 350°F. When the oven is preheated, remove the baking sheet from the freezer and bake for 18-20 minutes, or until the edges are lightly golden. Transfer the cookie to a wire rack to cool completely. Once cooled, spread about 1 teaspoon of preserves on the bottoms of the solid cookies.
From cookiesandcups.com


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