I tried to do an egg wash to brush on them but that didn't work so well either. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. My oven can run really hot so I cooked them for 6 minutes. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. When the dough got too sticky I returned that chunk to the fridge and used another. I chilled the dough for an hour and took out chunks at a time to work with. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. I used salted butter instead of margarine and whole wheat flour. I adjusted the ingredients based on what I had available in my kitchen. Sprinkle with confectioner’s sugar before serving.This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. Spread half of the cookies with about 1/2 tsp of jam and sandwich together with another cookie. While cookies are cooling, combine the jam and teaspoon of water in a small saucepan and bring to a boil over low heat. Repeat with the second sheet of dough, and also roll the scraps out between two sheets of wax paper and repeat. Bake for 11-13 minutes or until lightly golden. Place cutout cookies on the cookie sheet, leaving space in between cookies. Set the scraps aside, you can combine them with the scraps from the second sheet of dough. If you want a hole in the top cookie so you can see the jam inside, use a small cookie cutter to cut a small shape out of the center of half of the cookies. Using a 2-inch round (or scalloped) cookie cutter, cut out, cut out as many cookies as possible. Line two cookie sheets with parchment paper or silpats. If you don’t want to bake right away, you can keep the dough refrigerated for up to 3 days, or frozen for up to 2 months.Īfter dough is firm, preheat oven to 375✯ and place rack in center of oven. Place both pieces of wrapped dough on a cookie sheet and refrigerate for about 2 hours, or freeze for about 45 minutes, or until firm. Place each disk between two sheets of wax paper or plastic wrap, and with a rolling pin roll out until the dough is 1/4 inch thick. On low speed, add the nut and flour mixture and beat only until just combined.ĭivide the dough into two halves, and shape each half into a disk. Add the egg mixture and beat until combined. In an electric mixer, beat together the butter and sugar until light and fluffy. In a small bowl, lightly beat together the egg and water. ![]() In a medium bowl, whisk together the ground nuts, flour, cinnamon, salt, and cloves. ![]() ½ Cup Raspberry Jam plus 1 Teaspoon Water My suggestion, if you’re going to deviate from the recipe-go a smidge thinner and reduce the baking time.ĭid I care much? Nah…when a cookie is this tasty, very little matters.Īnd as I wipe the cookie crumbs away from my mouth, I wonder….How many other Holiday treats can this gal cram in before the holidays end? The recipe called for me to roll the dough to a ¼ inch thickness and I may have gone a smidge thicker.īut still, the cookie sammy was too thick once all was said and done. What could have I done better? Well, I won’t lie. The richness from the cookies were “cut” by the tart raspberry jam I used to sandwich these goodies. ![]() The ending results yielded a rich and buttery cookie that had a lovely “nutty” flavor profile due to the almond meal I used. But I was inspired by the recent wave of Linzer Cookies postings in the blogosphere and decided to try my hand at the wonderful Dorie Greenspan’s take on these delectable bites. How did these buttery delights converge as a holiday cookie staple? The world may never know. These buttery cookies first originated in Austria and were derived from the Linzertorte-which is essentially a tart filled with preserves. Gingerbreads, a smattering of butter cookies, an array of sugar cookies, perhaps a few “American” macaroons….and of course, Linzer Cookies. ![]() I have a very specific picture in my head when I think of a Holiday Cookie Platter.
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