SWEET REPEAT BLACK RASPBERRY RECIPES

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BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES



Best Linzer Cookies Recipe - How to Make Linzer Cookies image

These easy linzer cookies are buttery, delicate and decidedly not sweet. It's the jam and sprinkle of sugar that makes them perfectly balanced.

Provided by THEPIONEERWOMAN.COM

Categories     Christmas    baking    dessert    snack

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 10

1 c.

almond flour

2 1/2 c.

all-purpose flour, plus more for flouring the surface

1 tsp.

ground cinnamon

2

sticks salted butter, softened

1 c.

granulated sugar

1

egg

1 tsp.

vanilla extract

1/2 tsp.

lemon zest

Raspberry jam, for filling

Powdered sugar, for dusting

Steps:

  • In a medium bowl, whisk to combine the almond flour, all-purpose flour, and ground cinnamon. Place the softened butter and sugar in a medium bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment), beat until creamy and light, 2-3 minutes. Add the egg, vanilla extract and lemon zest and mix well to combine. Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.  Divide the dough into 2 portions and pat into 2 discs, about 1” thick.  Wrap each tightly with plastic wrap and refrigerate for 1 hour until firm (or up to 2 days). Remove the dough from the refrigerator and let sit at room temperature for about 30 minutes. The dough should still feel cold and slightly firm but soft enough to leave the imprint of your fingers. Preheat the oven to 350 degrees.  Flour a surface very well and place one disc of dough on top (leave the other disc wrapped in plastic wrap). Roll into a large, thin sheet (between 1/16 - 1/8-inch thick.) Using a circle or shaped cutter (about 2 ½” wide), cut shapes from the dough. Place the cookies on large baking sheets lined with parchment paper, about 1-inch apart. Gather up any remaining scraps, wrap with plastic wrap and place in the refrigerator for 15 minutes. Repeat with the remaining sheet of dough and any remaining, chilled dough scraps. Cut small shapes from the centers of one-half of the cookies. (You can add this dough to the re-roll pile, or bake off little mini cookies). Bake for 9-11 minutes, just until the edges of the cookies are lightly golden. Let cool for 5 minutes on the sheet pans before transferring to a cooling rack to cool completely. Top the whole cookies with 1-2 teaspoons of jam and spread all over the center of the cookies. Place the cookies with cut-outs on a sheet tray and sift powdered sugar over top. Carefully place the sugared cookies over top of the cookies with jam. Serve immediately or store in a single layer in an air-tight container, between sheets of parchment paper, in the refrigerator, for up to 3 days. 

RUGELACH RECIPE - NYT COOKING



Rugelach Recipe - NYT Cooking image

These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized – about one-inch long – but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)

Provided by Emily Weinstein

Total Time 4 hours

Yield 36 cookies

Number Of Ingredients 13

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

Steps:

  • To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.
  • Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don’t work it so long that it forms a ball on the blade.
  • Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
  • To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
  • Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
  • To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
  • Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
  • Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of extra minutes to the baking time.)
  • Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
  • To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
  • Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 2 grams, CarbohydrateContent 11 grams, FatContent 5 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 32 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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