American Kitchen Classic Linzer Sables Cookies Recipes

LINZER COOKIES (DORIE GREENSPAN)

Steps:

• Whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
• Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
• Divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute.
• Center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
• Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes, so that you can combine them with the other half's worth of scraps, and re-freeze to make more cookies.
• Place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread the jam on.

LINZER SABLéS

Steps:

• Whisk together the ground nuts, flour, cinnamon, and cloves. Set aside. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars and salt together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Meanwhile, using a fork, stir the egg and water together in a small bowl and add it to the butter/sugar mixture. Turn off the mixer, add the dry ingredients, then turn it on low and mix only until they disappear into the dough.
• Divide the dough in half. Working with one half at a time, put the dough between two large sheets of wax paper. Using your hands, flatten the dough into a disk, then grab a rolling pin and roll out the dough, turning it over frequently so that the paper doesn't cut into it, until it is about 1⁄4 inch thick. Leave the dough in the paper and repeat with the second piece of dough. Transfer the wrapped dough to a baking sheet (to keep it flat) and refrigerate or freeze it until it is very firm, about 2 hours in the refrigerator or about 45 minutes in the freezer. The rolled-out dough can be wrapped airtight and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just thaw the dough enough to cut out the cookies and proceed from there.
• Preheat oven to 375 degrees F. Working with one piece of dough at a time and using a cookie cutter, cut out rounds of dough. Place the circles of dough on a rimmed baking sheet lined with parchment paper, about 1½-inches apart. Gather the scraps so you can re-roll with the next batch. Bake, 11-13 minutes.
• Cookies are done when there's color around the edges and on the bottom. Let cool 5 minutes, then sandwich with a teaspoon of raspberry jam (thinned with a splash of water and heated in the microwave). Finish with a dusting of confectioners' sugar just before serving.

LINZER COOKIES

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.

AMERICAN KITCHEN CLASSIC LINZER SABLES (COOKIES)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
• Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
• Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
• Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
• While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
• Bake until lightly golden brown, 8 to 10 minutes.
• Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
• Sift confectioners' sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
• Store the cookies in an airtight container.