Linzer Cookies Ingredients

Linzer Cookies Recipe NYT Cooking

WEBTo assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles …

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MeltInYourMouth Linzer Cookies Pretty. Simple.

WEBFeb 2, 2022 · Transfer cookies gently using a thin spatula to the prepared baking sheets, placing them 1 inch apart. Bake for 9-11 minutes or until …

Rating: 4.4/5(7)
1. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and resembles coarse meal. Add egg yolk and vanilla, and keep pulsing until dough starts to clump together. The dough should be crumbly with large clumps. If dough is too dry, add a bit of water. Another way to check if the dough is done is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry. Avoid overworking the dough throughout the process.
2. Turn the dough to a floured surface and form into a disc. Wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
3. Preheat oven to 350°F/180°C. Line pans with parchment paper and set aside.
4. Roll out dough on a floured surface until it’s about 1/8 to 1/4 inch thick (for sandwich cookies I prefer thin cookies). Cut 60 rounds or hearts of dough using a 2 inch (5 cm) cookie cutter. Using a smaller round (or other shape) cutter, cut a hole into the center of 30 of the cookies.

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Linzer Cookies (Original Austrian Family Recipe)

WEBDec 6, 2018 · In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until …

1. Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
2. 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.
3. 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.
4. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to 3 months.

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