LINZER STAR SANDWICH COOKIES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 2 1/2 to 3 dozen 1 1/2-inch cookies
Number Of Ingredients 8
Steps:
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
LINZER SANDWICH COOKIES
With a lovely raspberry filling, stunning linzer cookies add festive flair to Christmas dessert tables.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 26
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 6 minutes, stirring occasionally. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off); cool 5 to 10 minutes. Turn off oven.
- In food processor bowl with metal blade, place nuts and 1/4 cup of the brown sugar . Cover; process with about 10 on-and-off pulses, 2 to 3 seconds each, until nuts are finely ground but not oily.
- In small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.
- In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed about 3 minutes or until smooth. Add nut mixture; beat about 1 minute or until mixed. Beat in egg and vanilla. With spoon, stir in flour mixture about 1 minute or just until blended. Shape dough into 2 balls; flatten each ball into a disk. Wrap separately in plastic wrap; refrigerate at least 2 hours until firm.
- Heat oven to 425°F. Remove 1 dough disk from refrigerator. On well floured surface, roll dough with floured rolling pin until about 1/8 inch thick. Cut with 2 1/2-inch cookie cutter in desired shape. On ungreased cookie sheets, place cutouts about 1 inch apart.
- Roll and cut other half of dough. Using a 1-inch square or round cutter, cut out the center of half of the cookies. Reroll dough centers and cut out more cookies.
- Bake 4 to 5 minutes or until edges are light golden brown. Remove from cookie sheets to cooling rack. Cool about 10 minutes.
- Lightly sprinkle powdered sugar over cookies with center cutouts. Or drizzle with powdered sugar icing, and sprinkle with colored sugars or decors. Spread about 1 teaspoon raspberry jam over bottom side of each whole cookie. Top with a cutout cookie. Cool completely, about 1 hour.
Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 150 mg, Sugar 7 g, TransFat 0 g
LINZER SANDWICH COOKIES
Steps:
- Combine butter, 1/2 cup powdered sugar, almond flavoring and salt in bowl; beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
- Heat oven to 350°F.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch cookie cutters. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Place cooled cookies with center cut-out onto waxed paper; sprinkle with powdered sugar. Decorate with small candies attached with decorator gel, if desired. Spread bottom-side of cookies without cut-out with 1/4 teaspoon jam. Top with center cut-out cookie, powdered sugar-side up.
Nutrition Facts : Calories 90 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 70 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
LINZER HEART SANDWICH COOKIES
Provided by Alex Guarnaschelli
Categories dessert
Time 55m
Yield 2 1/2 to 3 dozen cookies, about 1 1/2 inches
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
- Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.
- Preheat the oven to 350 degrees F.
- Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.
- Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.
- Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.
MARMALADE LINZER SANDWICHES
Provided by Martha Stewart
Categories Cookie Recipes
Time 1h15m
Yield Makes 24 sandwich cookies
Number Of Ingredients 12
Steps:
- Whisk together flour and baking powder in a bowl. Pulse pecans, confectioners' sugar, salt, nutmeg, and cardamom in a food processor until finely ground. With a mixer on medium speed, beat pecan mixture, butter, and granulated sugar until fluffy, about 6 minutes. Beat in vanilla and egg. Reduce speed to low and beat in flour mixture. Divide dough in half; shape into disks. Wrap in plastic and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 375 degrees. Let dough stand at room temperature until pliable. Working with one disk at a time, roll out dough between 2 pieces of lightly floured parchment to 1/8 inch thick. Refrigerate 20 minutes. Cut out rounds with a 2-inch cutter. Cut out centers of half of rounds with 1-inch cutters in different shapes, rerolling scraps once.
- Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 6 to 8 minutes. Transfer cookies to wire racks; let cool completely.
- Meanwhile, heat marmalade in a saucepan over medium heat until reduced to about 2/3 cup, about 10 minutes; let cool.
- Sift confectioners' sugar over rounds with cutout centers and shapes. Spread about 3/4 teaspoon jam on flat side of remaining rounds, then sandwich together. Cookies can be stored in an airtight container up to 1 week.
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.
LINZER MACAROON SANDWICHES
Steps:
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).
- Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.
- Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.
- Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
- Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.
LINZER HEART SANDWICH COOKIES
I tried a couple Linzer recipes, and this dough was my favorite. It produces a delicate and tender cookie with lots of room for imagination when it comes to fillings. Prep time includes 2 hours of chilling time for the dough. Note: As you rework leftover dough, it will need to be chilled again before cutting out new cookies. I suggest working in batches and placing re-worked dough in the freezer as you bake your cookies. I typically manage to get 15 complete sandwich cookies from this recipe. Adapted from Wilton.
Provided by Barbell Bunny
Categories Dessert
Time 2h25m
Yield 15 cookies
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour, ground almonds, and cinnamon. Set aside.
- In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add egg, vanilla, and almond extract. Mix well.
- Add flour mixture to butter mixture, mixing only until incorporated.
- Divide dough into 2 pieces. Press each piece into a small disk (about 1-inch thick) between two sheets of parchment paper. Wrap each piece in plastic wrap and refrigerate for 2 hours or until firm enough to roll (the dough is very sticky to work with otherwise).
- Preheat oven to 350 degrees.
- Work with one piece of dough at a time while the remainder stays in the fridge. On a floured surface, roll out one disk of dough 1/8-inch thick.
- Using cookie cutters of your choosing (I love hearts), cut out pieces of dough. For half of your cookies, punch out the center of the cookies with a smaller cookie cutter for that classic Linzer sandwich presentation.
- Any remaining dough scraps can be reused, but they must be chilled for at least 30 minutes before they are rerolled.
- Bake cookies 10-12 minutes or until lightly golden.
- Cool on cookie sheet for 2 minutes, then transfer to cooling rack to cool completely.
- Once cool, spread the whole/bottom cookies with about a teaspoon of jam (or filling of your choosing).
- Dust the top of the top cookies with confectioners' sugar.
- Gently sandwich jam'ed bottom and top cookies together.
Nutrition Facts : Calories 233.3, Fat 14.8, SaturatedFat 8.1, Cholesterol 44.9, Sodium 113.3, Carbohydrate 22.6, Fiber 1, Sugar 9.1, Protein 3.2
More about "linzer sandwiches recipes"
LINZER JAM SANDWICHES RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 14Total Time 1 hr 30 minsCategory DessertCalories 237 per serving
- Heat oven to 350°F. In food processor, place almonds. Cover; process until almonds are finely ground. In medium bowl, mix almonds, cookie mix, cinnamon and nutmeg. Add butter and egg; stir until stiff dough forms. Divide dough in half (refrigerate half until ready to use). On floured surface, roll out other half of dough to 1/4-inch thickness. Cut with 2 1/2-inch round fluted cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
- Bake 10 to 12 minutes. Cool 5 minutes; remove from cookie sheet. Cool on cooling rack. On floured surface, roll out remaining dough to 1/4-inch thickness. Cut with the same fluted cookie cutter. With 1-inch round fluted cookie cutter, cut out center of each cookie. On cookie sheet, place cutouts 2 inches apart. Bake 12 to 15 minutes. Cool 5 minutes; remove from cookie sheet. Cool on cooling rack. Spread about 1 1/2 teaspoons jam on bottom of each whole cookie; top each with cutout cookie.
LINZER BARS RECIPE - PILLSBURY.COM
From pillsbury.com
BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES
From delish.com
LINZER SANDWICH COOKIES | CALGARY CO-OP
From calgarycoop.com
RECIPE: LINZER BAR COOKIES | KITCHN
From thekitchn.com
ECLECTIC RECIPES FAST AND EASY FAMILY DINNER RECIPES
From eclecticrecipes.com
LINZER SANDWICH COOKIES
From bigoven.com
HEALTHIER LINZER JAM SANDWICH BISCUITS OR COOKIES RECIPE!
From liliscakes.com
LINZER COOKIES (CLASSIC RECIPE) - THE FLAVOR BENDER
From theflavorbender.com
TRADITIONAL GERMAN LINZER TORTE RECIPE - EDELWEISSBAKERY BLOG
From edelweissbakeryfl.com
LEMON CURD LINZER SANDWICH COOKIES - THE PRETTY LIFE GIRLS
From prettylifegirls.com
LINZER SANDWICHES - MEALPLANNERPRO.COM
From mealplannerpro.com
LINZER CUT OUT COOKIES RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
ROBINHOOD | CLASSIC LINZER COOKIES
From robinhood.ca
LINZER SANDWICH COOKIES | AMERICA'S TEST KITCHEN
From americastestkitchen.com
LINZER COOKIES - ONCE UPON A CHEF
From onceuponachef.com
NIGHT AT THE OPERA LINZER COOKIES | CBC LIFE
From cbc.ca
LINZER SANDWICHES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARAMEL HAZELNUT LINZER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CLASSIC LINZER SANDWICH COOKIES - NATALIE PARAMORE
From natalieparamore.com
TRADITIONAL CHRISTMAS LINZER COOKIES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
MELT IN YOUR MOUTH LINZER COOKIES - PRETTY. SIMPLE. SWEET
From prettysimplesweet.com
LINZER COOKIES RECIPE - FOOD CHANNEL
From foodchannel.com
TRADITIONAL LINZER COOKIES - PLATED CRAVINGS
From platedcravings.com
6 LINZER COOKIES RECIPES - BEST VARIATIONS ON LINZER COOKIES
From countryliving.com
LINZER COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LINZER COOKIES - DINNER, THEN DESSERT
From dinnerthendessert.com
RASPBERRY LINZER SANDWICH COOKIES RECIPE - FLOUR ON MY FACE
From flouronmyface.com
SHORTBREAD LINZER COOKIES {WITH JAM} - CAKEWHIZ
From cakewhiz.com
LINZER SANDWICHES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LINZER COOKIES: AUTHENTIC AUSTRIAN RECIPE FOR CHRISTMAS | TASTY CORNER
From blog.giallozafferano.com
LINZER COOKIES - LIFE'S LITTLE SWEETS
From lifeslittlesweets.com
LINZER COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
LINZER COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
LINZER COOKIES RECIPE | WILTON
From wilton.com
LINZER COOKIES RECIPE - VEENA AZMANOV
From staging.veenaazmanov.com
LINZER SANDWICHES RECIPE | RECIPE | HOLIDAY COOKIES CHRISTMAS ...
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
Related Search