Martha Stewart Linzer Cookie Recipe

Linzer Flower Cookies Recipe Martha Stewart

WEBMay 19, 2020 · Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough 1/4 …

1. Pulse hazelnuts in a food processor until finely ground.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg and beat until smooth. Beat in vanilla.
3. Whisk together ground hazelnuts, flour, baking powder, cinnamon, salt, and nutmeg. Add to butter mixture; beat on low speed until just combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, at least 1 hour or up to overnight.
4. Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough 1/4 inch thick. Using a 3 1/2-inch flower-shaped cutter, cut out cookies. (If dough becomes too soft, freeze 10 minutes.) Using a large spatula, transfer to prepared baking sheets. Using a 3/4-inch petal-shaped cutter, cut out centers of petals from half the cookies. Repeat process with remaining disk of dough. Gather scraps from both disks, reroll, and cut.

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Best Linzer Cookies (Original Austrian Family Recipe)

WEBDec 6, 2018 · How to Make Linzer Cookies. Making the dough is as easy as making regular sugar cookie dough. Step 1: Mix the butter 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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Linzer Stars Recipe Martha Stewart

WEBJun 12, 2017 · Directions. In a medium bowl, whisk together hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 teaspoon salt. Pulse pecans and remaining 1/2 …

Rating: 3.7/5(30)
1. In a medium bowl, whisk together hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 teaspoon salt.
2. Pulse pecans and remaining 1/2 cup cake flour in a food processor until finely ground (but not wet); add to bowl with flour mixture.
3. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Beat in egg. Reduce speed to low and beat in flour mixture until combined. Divide dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
4. Preheat oven to 325 degrees. Roll out each disk of dough to a 1/8-inch thickness on a lightly floured surface. Refrigerate on a baking sheet for 20 minutes.

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