LINZER COOKIES RECIPE | ALLRECIPES
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 European Austrian
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 16 bars
Number Of Ingredients 16
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, CarbohydrateContent 24.5 g, CholesterolContent 30.7 mg, FatContent 13.4 g, FiberContent 2 g, ProteinContent 4.5 g, SaturatedFatContent 5.1 g, SodiumContent 154.3 mg, SugarContent 11.3 g
RASPBERRY-ALMOND LINZER COOKIES RECIPE | REAL SIMPLE
A bakery descendant of a torte developed in Linz, Austria, linzer cookies are a holiday favorite. Our raspberry-almond treats are an homage to that classic cookie, and while baking the sweets requires quite a few steps, the end result is absolutely worth the work (and the wait). You’ll make a shortbread-like dough, half of which you’ll cut into the base cookie, and half of which receive an interior cut-out. After baking, you’ll connect the two halves with a dot of raspberry jam and dusty the top with a bit of confectioners’ sugar. The finished sandwiches are as delicious as they are gorgeous.
Provided by Gina Marie Miraglia Eriquez
Total Time 5 hours 0 minutes
Yield Makes 36 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
- In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
- Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
- Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ?-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
- Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 130 calories, CarbohydrateContent 17 g, CholesterolContent 19 mg, FatContent 7 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 g, SodiumContent 38 mg, SugarContent 9 g
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