LINZER COOKIES (SANDWICH COOKIES)
Nutty Linzer sandwich cookies filled with jam. Usually they are filled with apricot or strawberry jam. I used orange marmalade once and they were delicious.
Provided by veronika
Categories World Cuisine Recipes European Austrian
Time 9h35m
Yield 30
Number Of Ingredients 9
Steps:
- Mix together flour, ground hazelnuts, 3/4 cup confectioners' sugar, lemon zest, and vanilla sugar in a large bowl. Add butter and egg yolk and knead until everything is well combined. Divide dough in 1/2, pat into discs, wrap in plastic wrap, and place in the refrigerator until firm, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator and roll on a lightly floured surface to 1/4-inch thick. Cut out cookies using desired cookie cutter shape. Place on ungreased cookie sheets. On 1/2 of the cookies, remove a "peekaboo" cutout using a smaller cookie cutter.
- Bake in the preheated oven just until edges are beginning to turn golden, about 5 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack. Spread jam on the warm whole cookies and top with the cutout cookies.
- Let cookies rest until softened a bit, 8 hours to overnight. Dust with remaining confectioners' sugar just before serving.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 14.5 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 4.1 g, Sodium 45.8 mg, Sugar 6.3 g
LINZER HEART COOKIES
I received a flyer in the mail today for a new Taste of Home Cookbook called "The Ultimate Cookie Collection" and this recipe was included! Excellent for Valentine's Day!
Provided by senseicheryl
Categories Dessert
Time 25m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter, sugar and salt. Add eggs, one at a time, beating well after each addition. Add the almonds, cocoa, cinnamon, nutmeg and cloves; mix well. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a floured 3-inch heart-shaped cookie cutter. Cut a 1 1/2-inch heart from the center of half of the cookies.
- Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
- Spread 1/2 teaspoon jam over the bottom of the solid cookies; place cutout cookies over jam. Sprinkle with confectioners' sugar.
LINZER HEART COOKIES
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or cherry jam can be substituted for the seedless raspberry jam in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
- Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
- In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
- Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
- Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
- Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.
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