Yuletide Linzer Bars Recipes

RASPBERRY LINZER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

LINZER TORTE BARS

Steps:

• Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.

YULETIDE LINZER BARS

Steps:

• Preheat oven to 350°. Grease 13 x 9 inch baking pan.
• Beat butter and sugar in large bowl with electric mixer until creamy.
• Beat in egg and lemon peel until blended.
• Mix in flour, almonds, and cinnamon until well blended.
• Press 2 cups dough into bottom or prepared pan.
• Spread preserves over dough.
• Press remaining dough, a small amount at a time, evenly over preserves.
• Bake 35-40 minutes until golden brown.
• Cool and sprinkle with powdered sugar; cut into bars.

LINZER BARS

Steps:

• Preheat oven to 400 degrees F. Position the rack in the middle of the oven.
• Spread hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, about 10 minutes. Turn oven off since you will not need it on again for at least 45 minutes. Empty nuts onto a folded towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a strainer and carefully discard the skins. Allow nuts to cool to room temperature.
• Put the hazelnuts in a food processor fitted with the stainless-steel blade and pulse a few times. Add cake flour and process until the nuts are finely ground. Set aside.
• In a mixer fitted with the paddle attachment, beat butter, sugar, cinnamon, cloves, and lemon zest on medium speed until light and creamy. Turn the mixer off and scrape down the sides of the bowl. Over medium speed, add the egg and continue mixing for 1 more minute. Reduce the speed to low, add the hazelnut-flour mixture, and continue mixing until well blended into a smooth dough.
• Divide the dough into 2 portions, with 1 portion about 8 ounces or 1/3 of the dough. Transfer to a medium pastry bag fitted with a number 1 plain tip and set aside. With the remaining 2/3 of the dough (about 20 ounces), form into a 1-inch flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees F.
• With a marking pen, trace a 16 by 13-inch rectangle shape on parchment paper. Place paper, marked side down, onto a baking sheet. With the reserved dough in the pastry bag, pipe straight parallel lines, about 1-inch apart, inside the marked rectangle. Then pipe a second set of parallel lines at a 45 degree angle to the first set of lines to make a trellis shape. Refrigerate until needed (dough should be well chilled before using).
• With more cake flour, lightly dust a pastry board or work surface with flour. With a rolling pin, roll out the dough to a rectangular shape, about 15 by 12 inches by 1/4-inch thick. Transfer dough to a parchment lined baking sheet and trim any excess dough to make an even rectangle. Bake for 20 minutes, or until dough starts to color. Remove baking sheet from the oven and transfer to a rack. Leave oven on. Allow dough to cool for at least 10 minutes.
• Spread raspberry jam over the entire surface of the cooled dough. Carefully place the refrigerated trellis-shaped dough over the jam. Return to the oven and bake for 20 minutes, or until crust is golden in color. Allow to cool completely before cutting. Trim edges and then cut into 3 by 1-inch bars. Lightly dust bars with powdered sugar.

YULETIDE LAYER BARS

Steps:

• Preheat oven to 350*.
• Melt butter in 13x9x2 inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Sprinkle with nuts, coconut and Shapes & Morsels. Pour sweetened condensed milk evenly over top.
• Bake for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack.

LINZER BAR

Steps:

• In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
• With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
• With a fork stir in corn syrup and egg just until mixed.
• Reserve 1/2 cup batter.
• Press remaining batter into a 9x9x2-inch baking pan.
• spread with jam.
• Stir 2 tablespoons flour into the reserved batter.
• If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
• On a floured surface roll out to 1/4-inch thickness.
• Cut into 1/4-inch wide strips.
• Lattice strips over jam.
• Bake in 375-degree oven 30 minutes, or until set. Cool.
• Cut into bars. Serving size is really up to you - cut into as many bars as you want.

LINZER TORTE BARS

Steps:

• Preheat oven to 375F.
• Mix together flour, sugar, walnuts, cinnamon, and butter in a bowl until crumbly.
• Press 2/3 of mixture into an ungreased 9x9-inch baking pan.
• Spread preserves over crust.
• Sprinkle remaining crumb mixture over the top of preserves, patting mixture down lightly.
• Bake at 375F for 20-25 minutes or until light golden brown.
• Cool completely before cutting into bars.

YULETIDE LAYER BARS RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 350 degrees 2. Melt butter in 13 x 9 inch baking pan in oven 3. Sprinkle graham cracker crumbs over butter 4. Stir well; 5. Carefully press onto bottom of pan. 6. Sprinkle with coconut and nuts. 7. Pour sweetened condensed milk evenly over top. 8. sprinkle with morsels; press down lightly 9. Bake for 25 to 30 minutes or until light golden brown. 10. Cool completely in pan on wire rack. 11. Cut into bars. TIP: For easier cutting of bars, line pan with foil, extending over edges of pan. Coat lightly with nonstick cooking spray. Bake and cool as directed above. Lift from pan; remove foil. Cut into bars. Store in a covered container. Makes 2 to 3 dozen bars

YULETIDE RASPBERRY ALMOND LINZER BARS

Steps:

• Preheat oven to 350. Grease metal 13x9 pan. Or line pan with foil and grease foil for easy removal and cutting. In mixer bowl, beat butter and sugar til creamy. Beat in egg and grated lemon zest til blended. Mix in flour, almonds and cinnamon til well blended.
• Press 2 cups prepared dough onto bottom of pan. Spread preserves over crust. I dollop it and then spread with my offset knife. Press remaining dough, little amounts at a time, evenly over top. Bake 35-40 minutes til golden brown. Don't overbake, though, or it will be dry. Cool in pan on wire rack. Sprinkle with powdered sugar. Cut into bars or small squares.

LINZER BARS

Steps:

• Preheat oven to 325°F Grease a 9x9" square pan.
• Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl.
• Mix in flour and walnuts.
• Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side.
• Spread chosen jam flavor in a layer over top of the dough.
• Flour a flat surface.
• Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface.
• Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan.
• Bake 45 mintures, or until lightly browned.
• Cool in the pan on a wire rack before cutting into bars.