Mini Linzer Cookies From Barefoot Conessa Ina Garten Recipes
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of 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 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
MINI LINZER COOKIES FROM BAREFOOT CONESSA (INA GARTEN)
This is a Barefoot Contessa recipe. I just love her recipes. Although it was the first time that I have made linzer cookies, I found the directions easy to follow and the cookie to taste wonderful and light! Thanks Ina!
Provided by cstahl
Categories Dessert
Time 55m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 7
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.
BAREFOOT CONTESSA PB CHOC CHUNK COOKIES
Make and share this Barefoot Contessa Pb Choc Chunk Cookies recipe from Food.com.
Provided by kellyltaylor
Categories Dessert
Time 47m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a large bowl.
- In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
- Stir in chocolate.
- Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.
Nutrition Facts : Calories 358, Fat 18.6, SaturatedFat 9.1, Cholesterol 38.5, Sodium 176.8, Carbohydrate 43.8, Fiber 2.3, Sugar 30.3, Protein 5.5
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