Mini Linzer Cookies Recipes

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LINZER COOKIES



Linzer Cookies image

I know these are bars and not cutouts, but they taste just as good! The Linzer Cookie is a family of cookies that are varied enough to include cocoa in some recipes. The constant is a cookie base made of finely chopped nuts, and a fruit-jam center; a crispy, buttery delicacy no matter what type!

Provided by Dana Campbell

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 16

Number Of Ingredients 16

1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
⅝ cup butter
½ cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon zest
1 egg
1 teaspoon vanilla extract
1 cup finely chopped almonds
¼ cup chopped dried apricots
½ cup apricot preserves
2 teaspoons lemon juice
1 egg white
2 tablespoons finely chopped almonds
1 tablespoon coarse granulated sugar

Steps:

  • Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours.
  • While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice.
  • Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar.
  • Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 24.5 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 154.3 mg, Sugar 11.3 g

LINZER COOKIES



Linzer Cookies image

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

1-1/4 cups butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
6 tablespoons seedless raspberry jam
3 tablespoons confectioners' sugar

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.

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

MINI LINZER COOKIES FROM BAREFOOT CONESSA (INA GARTEN)



Mini Linzer Cookies from Barefoot Conessa (Ina Garten) image

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

3/4 lb 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 COOKIES



Linzer Cookies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 40 cookies

Number Of Ingredients 14

1 1/2 cups whole almonds
1 cup pecans
11/2 cups granulated sugar
5 cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon salt
5 sticks unsalted butter, at room temperature
1 tablespoon vanilla extract
6 large egg yolks
Grated zest of 1 lemon
Grated zest of 1 orange
1/4 cup confectioners' sugar
1 cup seedless raspberry preserves

Steps:

  • Position racks in the lower and upper third of the oven and preheat to 350. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven.
  • Whisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside.
  • Using a mixer, beat the butter and the remaining 11/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not overmix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.
  • Preheat the oven to 350. Cut the dough into hearts with a 21/4- to 21/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 11/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks.
  • Sift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.

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