Mini Linzer Cookies From Barefoot Conessa Ina Garten Recipes
MINI LINZER COOKIES FROM BAREFOOT CONESSA (INA GARTEN)
This is a Barefoot Contessa recipe. I just love her recipes. Although it was the first time that I have made linzer cookies, I found the directions easy to follow and the cookie to taste wonderful and light! Thanks Ina!
Provided by cstahl
Categories Dessert
Time 55m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
MINI LINZER COOKIES
This is a variation of Eli Zabar's delicious shortbread cookies.
Provided by Ina Garten
Categories dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
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- Pecan Sandies are ‘Foolproof’ From Garten’s 2012 cookbook Foolproof comes her recipe for Pecan Sandies. To make this scrumptious cookie, you’ll want a meals processor fitted with a metal blade, an electrical mixer fitted with a paddle attachment, a cookie sheet, an ice cream scoop, a bowl, and a wire rack.
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- Pecan Sandies are ‘Foolproof’ From Garten’s 2012 cookbook Foolproof comes her recipe for Pecan Sandies. To make this scrumptious cookie, you’ll want a meals processor fitted with a metal blade, an electrical mixer fitted with a paddle attachment, a cookie sheet, an ice cream scoop, a bowl, and a wire rack.
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- Ina Garten’s Shortbread Cookies are well worth the wait. It does take an hour and quarter-hour — from begin to end — to make Garten’s Shortbread Cookies, featured on The Barefoot Contessa episode titled “Impromptu Dinner.”
- The Barefoot Contessa’ shared her Black and White Cookies recipe on Instagram. Garten’s Black and White Cookies come from her 2020 cookbook Modern Comfort Food.
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