LINZER SANDWICH COOKIES
Steps:
- Combine butter, 1/2 cup powdered sugar, almond flavoring and salt in bowl; beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
- Heat oven to 350°F.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch cookie cutters. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Place cooled cookies with center cut-out onto waxed paper; sprinkle with powdered sugar. Decorate with small candies attached with decorator gel, if desired. Spread bottom-side of cookies without cut-out with 1/4 teaspoon jam. Top with center cut-out cookie, powdered sugar-side up.
Nutrition Facts : Calories 90 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 70 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
LINZER KIPFERL - AUSTRIAN CHOCOLATE DIPPED CRESCENT SANDWICH COOKIES
Linzer Kipferl. Buttery Austrian Chocolate Dipped Crescent Sandwich Cookies with apricot jam and dark chocolate. A classic Austrian cookie. Adapted from "The Art of Viennese Pastry".
Provided by Shanna
Time 2h23m
Number Of Ingredients 13
Steps:
- Prepare baking sheets with parchment paper. Heat over to 350 Deg F convection ( 375 non-convection). Prepare a piping bag with a large open star tip ( Wilton 1A) In a bowl of a stand mixer or a large bowl using a hand mixer, cream together the butter, powdered sugar and vanilla sugar until very pale and fluffy. This takes about 8 minutes on medium high speed. Scrape down sides of bowl as needed. Add in the egg yolks one at a time and mix well between each addition keeping the mixture light and fluffy. Add in the lemon zest and vanilla and mix well again Mix together the flour, cornstarch and salt then add this to the butter mixture and mix until well combined. Transfer some of the dough to the piping bags and hold the top about an inch above the prepared baking sheets. Pipe out about 3 inches of dough making a crescent shape as you pipe. Fill the baking sheet with piped crescents an inch apart. Try to get them as equally sized as you can. Bake for 8 minutes. They will still be pale in color but they will be baked. Cool on baking sheets for a few minutes then transfer to a wire cooling rack. Once they are all baked and cooled heat up the jam so it is very easy to spread On the smooth side of one crescent spoon about a half a teaspoon or so of the jam and sandwich together with a matching crescent cookie. Repeat for all the cookies. Set in the freezer to firm up the jam. About 20-30 minutes. Once they are set melt the chocolate in a double boiler on your stove. Bring a pan of water to a simmer then place a glass or non reactive metal bowl over the water but not touching. Add in the chopped chocolate and stir with a spatula until smooth. Once it is all melted turn off the heat and add in the butter. Stir until the butter is melted. Dip the ends of the sandwich cookies in the melted chocolate, let the excess drip off then place back onto the baking sheet. Dip all the cookies then place back in the freezer to set up the chocolate. These keep best in the freezer so the chocolate doesn't make a melty mess at room temperature. Thaw slightly before serving.
CLASSIC AUSTRIAN LINZER COOKIES RECIPE
Perfectly nutty and rich, super tender, and not-too-sweet, this Classic Austrian Linzer Cookies recipe might just make my favorite cookie.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 11
Steps:
- In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.
- In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.
- Add the egg and vanilla to the butter mixture and beat until well mixed.
- Gradually beat the flour mixture into the butter mixture until just combined.
- Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days.
- When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper. (I do a fan here because you will have to put 2 trays of cookies into the oven and you need the air to circulate)
- On a floured surface, roll out the dough until it is about an 1/8 inch (3mm) thick. (You can also roll this dough on a floured piece of parchment for even easier handling)
- Working quickly while the dough is still cold and firm, use a 2 ½ inch (6cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap, and chill until firm enough to reroll.
- Once the cut dough is on the cookie sheets, cut out one inch (2.5cm) hole out of the centers of half of the cookies. (See above video for step-by-step)
- Bake for roughly 15-18 minutes, or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- For the base of the cookie, spread about 1 teaspoon of strained raspberry jam onto ½ of the cookies, spreading the jam out a bit but not quite to the edge.
- Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam covered bottoms. Press to seal very gently so you don't break to the top half.
- These cookies are best enjoyed the day they are made. Store in an airtight container at room temperature. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.
LINZER STAR SANDWICH COOKIES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 2 1/2 to 3 dozen 1 1/2-inch cookies
Number Of Ingredients 8
Steps:
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
VANILLE KIPFERL II
The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.
Provided by Maya McNally
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 30
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
- Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
- Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
- Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
- While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.
Nutrition Facts : Calories 109 calories, Carbohydrate 12.2 g, Cholesterol 13.3 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 3.8 g
HOLIDAY KIPFERL COOKIE
My family has been making the classic kipferl cookie on December 1 every year since I can remember. During the last two weeks of December, we make them with the addition of dried cranberries and toasted pecans for Christmas time. -Brooke Maynard, Poughkeepsie, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Pulse almonds in a food processor until finely ground. Add flour, granulated sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks and water. Add to almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up wedges from the wide end; place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake until lightly browned, 12-15 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Store in an airtight container.
Nutrition Facts : Calories 85 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 52mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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- In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days.
- On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
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