Linzer Cookies
Linzer Cookies
(6)
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| Yield: | about 5 dozen filled cookies |
Ingredients
Cookies
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 cup confectioners' or glazing sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract or 2 drops creamy hazelnut, bitter almond oil, or vanilla butternut flavor
- 1 cup almond flour or 1 cup hazelnut flour, toasted or plain; or 1 cup pecan meal
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 large egg
- 1 cup seedless raspberry jam or apricot jam; or chocolate praline filling (below)
- confectioners' or glazing sugar, for dusting
Chocolate Praline Filling
- 1/2 cup hazelnut praline paste
- 1 cup chopped bittersweet chocolate or 1 cup bittersweet chips
Directions
1) To make the cookies: Beat together the butter, sugars, baking powder, salt, cinnamon, and flavor.
2) Mix in the nut flour, flour, and egg.
3) Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375°F.
4) Roll the dough 1/8" thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies.
5) Transfer the cookies to an ungreased or parchment-lined baking sheet.
6) Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool on a rack. While the cookies are cooling, make the filling.
7) To make the filling: Melt the praline paste and chocolate in a double boiler or in a microwave on low power, stirring until smooth. Cool to lukewarm.
8) Lightly dust the cookies with cutout centers with confectioners' sugar. Spread the solid cookies with 3/4 teaspoon praline filling or jam. Place a cutout cookie on top of each filled cookie. Let stand for several hours, until the filling is set.
Yield: about 5 dozen filled cookies.
Reviews
- 02/19/2012
- Oh My!!! Wonderful taste, texture....just absoutely delicious! My whole family could not get enough of them!! Thank you!
- 12/24/2011
- This recipe is very, very good. I doubled the recipe and refrigerated it overnight to make it in the morning, I divided it into 4 batches. I kept all batches in the fridge until I was ready to roll it out and I worked very quickly. I rolled and cut once, gathered it up, pressed it into a flat disk and put it into the freezer to stiffen up while I worked on one of the other of the 4 sections. This kept it cold enough to work with easily. I used a round shape found at a kitchen store that had cute cutouts in winter scenes. For a double batch, it made 105 cookies which have a diameter of about 2 inches and I rolled these thin. They cook really fast too as they are so thin, so be warned. Also, ideally these cookies should sit a day or two before being eaten so they can soften up a bit as the absorb the moisture from the jam. A few hours is barely enough. A day or two is better.
- 12/28/2010
- These turned out so well for me I posted a picture of them on my facebook! Trick is to keep dough really cold or it will crack or split, and I pressed dough out to thickness with my hand, then used rolling pin lightly. They tasted just like the ones in Germany I used to buy.
12/11/2009- This recipe is easy to do and fun for the kids.
- 12/06/2009
- I live in Central Europe and had to make my own almond meal (having never seen any before). I didn't want to overwhelm any almond flavor, so I cut the cinnamon to a scant 1/2 tsp. I thought that nutmeg suited almond better, and grated in about 1/8 tsp. fresh nutmeg. I was distracted after getting the dough out to soften up before rolling, and let it soften too much. As I started to roll it out, I could see the cutouts might tear and would be hard to handle, so I went to the blog and did the 'thumbprints' alternative. Worked fine. Probably my dough was too soft/too wet (no KA flour in Central Europe where I am), and the thumbprint holes 'filled in.' I just pushed down on the warm cookies when they came out of the oven or dabbed the jam on top. Despite having to wing it a bit with the recipe, they look great and taste wonderful. That's what I love about KA recipes: so often they work even when you have no KA flour or have to adapt the recipe somehow. Definitely worth a try even if you don't have a knack for cut-out cookies.
- 11/06/2009
- I substituted whole wheat pastry flour for the all purpose flour. Wow! They came out really delicious and delecate.
