LINZER COOKIES
This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.
Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
LINZERTORTE
My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 tortes (8 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LINZER TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
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 TORTE COOKIES
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
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 DOUGH
This dough uses toasted whole, blanched almonds, finely ground.
Provided by Martha Stewart
Yield Makes enough for one 9-inch tart shell or eight 3-inch tarts
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Spread almonds on a baking sheet and toast 8 to 10 minutes, shaking pan occasionally; do not brown. Let cool. Finely grind in a spice grinder. You will have about a cup.
- Combine almonds, flour, sugar, salt, spices, and zest in a food processor. Add butter and process with short pulses until mixture resembles coarse meal.
- In a small bowl, combine egg yolks, ice water, and extract. With machine running, add yolk mixture to processor. Process for no longer than 30 seconds. If mixture does not hold together when squeezed, add additional water, a few teaspoons at a time, until it does.
- Wrap in plastic and chill about 1 hour.
LINZER DOILY WREATHS
Rolling a woven doily over cookie dough leaves an impression which, after baking and glazing with a simple green frosting, looks like the fluffy pine needles of a holiday wreath. A paper doily doesn't provide enough of an indentation, so using a woven doily is a must-plus it can be washed and used year after year! Tart raspberry jam pairs well with the almond Linzer cookie, but feel free to mix it up with your favorite flavor.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 20 to 24 cookies
Number Of Ingredients 14
Steps:
- Whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt in a medium bowl. Set aside.
- Beat the butter, granulated sugar and orange zest together in on medium-high speed in a stand mixer fitted with a paddle attachment until light and fluffy. Add the egg and vanilla and mix on low until just combined. Add the dry ingredients and mix on low until fully combined. Divide the dough in half and wrap each piece in plastic and refrigerate for at least 2 hours and up to a day ahead.
- Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper or silicone baking mats.
- Lightly flour a clean work surface and roll out one half of the dough until it is roughly 1/4-inch thick. Place a clean woven cloth doily over top of the dough (or multiple doilies, if they are smaller) and gently press down with the rolling pin to adhere the doily to the dough. Roll out the dough with the doily until it is closer to 1/8-inch thick. Carefully peel off the doily, leaving behind an impression. If the dough sticks to the counter, use a bench scraper or large offset spatula to gently release it, keeping the impression of the doily intact.
- Cut out circles from the dough with a 2 1/2-inch fluted round cutter. Cut out the center of the circles with a 1-inch fluted round cutter to create wreath shapes. Use an offset spatula to transfer the wreaths to the prepared sheet pans, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Bake until golden brown around the very edges, 10 to 12 minutes.
- Gather the scraps and roll them out again and repeat imprinting the dough with the doily, refrigerating the dough if it gets too soft.
- Roll out the second half of the dough but do not imprint with the doily (this will be the bottom half of the cookie); punch out wreaths with the fluted cutters and continue to freeze and bake, rolling out the scraps again.
- Cool the cookies on the tray for 10 minutes before transferring to a rack to cool completely.
- Transfer the raspberry jam to a small piping bag and snip off the end. Pipe a ring of jam around each of the flat cookies, and then sandwich them with the textured cookies on top. Whisk together the confectioners' sugar, 3 tablespoons of water and 1 drop green gel food coloring. Adjust the color as desired. Use a pastry brush to spread the glaze over the tops of the cookies, then immediately place a red candy bow on each cookie. Let dry, about 30 minutes.
LINZER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 4 dozen 2-inch cookies, depend
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 325 degrees F.
- Spread the hazelnuts and almonds on a baking sheet and toast in the oven until lightly browned, about 10 to 12 minutes. Shake the pan halfway through baking to ensure that the nuts toast evenly. Allow the nuts to cool. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins.
- In the bowl of a food processor fitted with the steel blade, combine the hazelnuts and almonds with 1/4 cup of the sugar and the cinnamon, and process until it's the consistency of a fine meal. Add the flour and pulse a few times to combine.
- Separate and discard the whites of the eggs. Push the egg yolks through a fine-mesh sieve, scraping the yolks off the bottom of the sieve and into the flour mixture. Pulse on and off a few times to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and lemon zest on low 2 to 3 minutes, until softened. Add the remaining sugar and mix on medium, 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the almond extract and mix to combine. Turn the mixer off, add the nut mixture, and mix on low until just incorporated.
- Turn the dough out onto a lightly floured work surface and flatten into a rectangle, about 1-inch thick. Wrap in plastic and chill until firm, 1 to 2 hours or overnight.
- Divide the dough in 1/2 and return one 1/2 to the refrigerator. On a lightly floured surface, roll the dough out to 1/8-inch thickness, flouring the surface of the dough as necessary. Using the shaped cutter, cutting as closely together as possible, cut out the cookies. Place them 1-inch apart on 1 to 2 parchment-lined baking sheets to chill until firm, 30 to 45 minutes. Set the scraps aside.
- Roll and cut out the remaining dough in the same manner. Gather all the scraps together, chill, roll, and cut to make the tops. Using the small cutter, cut out the center s of 1/2 of the cookies and chill until firm, 30 to 45 minutes.
- Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees F. Bake for 15 to 20 minutes, until firm to the touch and lightly browned, rotating the baking sheets halfway through to ensure even baking. The cookies with the holes may bake more quickly than the others. Allow to cool and dust the perforated cookies with powdered sugar.
- Flip over the cookies without holes, placing the darker side of the cookie underneath. Spoon about 1 1/2 to 2 teaspoons of the raspberry jam into the center. Place the perforated cookies, powdered sugar side up, on top of the jam, matching up the edges and pressing gently to spread the jam.
LINZER COOKIES (DORIE GREENSPAN)
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
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 SANDWICHES
This cookie is a sublime combination of nut-laden pastry and preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Place hazelnuts on a baking sheet, and toast in the oven for 10 minutes. Remove from oven, and immediately transfer nuts to a clean towel. Vigorously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla.
- Whisk together reserved hazelnuts, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into 2 flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 350 degrees. Have ready 2 baking sheets lined with Silpats (French baking mats; see sources) or parchment paper. Also have ready one 2 1/2-inch round fluted cookie cutter and one 3/4-inch cookie cutter. On a lightly floured work surface, roll out half the dough to a scant 1/4-inch thickness. Using the 3-inch fluted cutter, cut out cookies. With a wide spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half of the cookies. Repeat rolling and cutting with the other half of the dough. Combine the scraps from both batches, reroll and cut.
- Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from oven; place on wire racks until completely cool.
- Lightly sift confectioners' sugar over the decorative tops; set aside. Spread a scant tablespoon of jam on the bottoms of each cookie, and sandwich with the sugar-dusted tops.
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