Haniela's: Linzer Cookies

Thursday, December 13, 2012

Linzer Cookies



One of my very favorites are Linzer Cookies.
They remind me of home, my mom and my mom's kitchen.
Christmas.
They melt in your mouth with a perfect blend of flavors.
They are sweet with a little tartness from the jam; and that little touch of chocolate makes them divine.



Basic Linzer Cookies (about 20-22 sandwiched cookies)

3cups (450grams)all purpose flour
1cup powdered sugar(about 130grams)

2tsp vanilla bean paste or vanilla extract
2sticks(226grams) room temperature butter
medium large fluted round cutter
small star cutter
11 Piece Round Flutted Cutters  Set  from  Chef's Resource

  •  In the mixer fitted with  a petal attachment beat butter and sugar until smooth, add egg yolks and vanilla bean paste, beat until combined.
  • Add flour and stir until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form  the dough into  a disk, wrap it in the foil and chill for an hour or so.
  • Preheat oven to 350F.
  • Line 2 baking sheets with parchment paper.
  • Very very lightly flour your work surface, place the dough on top and then layer a piece of parchment on top of the dough and  roll it out thinly, into about 0.15"( 3mm). Using a large spatula, run the spatula underneath the dough.
  • Cut out as many rounds as you can, transfer rounds on the baking sheet. cut out centers from half of the cookie rounds.
  • Bake for 7-9 minutes, just until bottom edges start to get slightly golden.
  • Let cookie cool completely.
  • Fill the cookies with raspberry jam. I like to use too  butter knife for this. It really works very well. Spread the jam on the bottom portion of the cookie "sandwich", don't spread jam all the way to the edge, leave about 1/6inch or  without jam. Once you put the top cookie with the star cut out on the top, press slightly and jam will be pushed to the edge without overflowing.
  • It is best to let the cookies rest overnight, so they can mature, jam will soften the cookies a bit making them really tender.
  • If you'd like to make them little extra fancy you can dip sandwiched and rested cookies in dark chocolate. I recommend that you leave sandwiched cookies rest over night before dipping in chocolate. They are easier to work with when rested.
  • Melt about 1 cup dipping chocolate, dip ends of the cookie sandwich into the chocolate, lightly tap the cookie to remove excess chocolate, then  layer cookies onto a wax paper, while chocolate is still wet sprinkle with white non-pareils. Transfer freshly dipped cookies into the fridge and let the chocolate harden. Once chocolate has harden, simple lift the cookie off the wax paper.
  • Store these between layers of wax paper in an airtight container in a cool place. I had these for 2 weeks with no problems.




Leave the sandwiched cookies rest in a cool place in the airtight container before serving or dipping in chocolate. With time  cookies  absorb the moisture from the jam and get really tender. Jam also holds 2 cookies together, letting them rest before dipping just assures that cookies don't separate while you are trying to dip them in chocolate.





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