CARDAMOM-BLACKBERRY LINZER COOKIES
Deeply spiced cardamom is the perfect match for the jam of your choice in this family-favorite sweet treat. - Christianna Gozzi, Astoria, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets., Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 188 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BLACKBERRY-PECAN LINZER COOKIES
Aida Mollenkamp puts an American spin on her version of this Austrian sandwich cookie: Toasted pecans and brown sugar flavor the dough, and blackberry jam, a West Coast staple, makes a dark, earthy filling.
Provided by Aida Mollenkamp
Time 15m
Yield about 24 sandwich cookies
Number Of Ingredients 12
Steps:
- Add the nuts to the bowl of a food processor fitted with a blade and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, cinnamon, baking powder and salt in a large bowl until evenly combined. Set aside.
- Put the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until creamy and light, 2 to 3 minutes. Turn off the mixer, scrape down the sides of the bowl and add the vanilla and egg yolk. Mix until well incorporated.
- Mix in the orange zest, ground pecan powder and the flour mixture until just incorporated. Divide the dough into two even pieces, pat each into a thin disk, enclose in plastic wrap and let rest in the refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange the racks in the upper and lower third of the oven. Line baking sheets with parchment paper. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of the rounds to make rings. Transfer the rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
- Transfer the chilled cookies to the prepared baking sheets, leaving at least 1 inch between each cookie. Bake two sheets of cookies at a time until the undersides are golden, rotating the sheets halfway through, 12 to 15 minutes total. Cool 5 minutes on the sheets, and then remove to a wire rack to cool completely.
- Repeat until all the dough is used. To assemble the cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, and then top with a ring-shaped cookie.
BLACKBERRY LINZER COOKIES
Sprinkle lemon-thyme sugar on the hot cookies to complement the blackberry fruit. MAKE AHEAD: Freeze dough for up to 1 month. The cookies can be stored in an airtight tin at room temperature for 3 to 5 days. Leftover lemon-thyme sugar can be kept at room temperature for several weeks. Based on a recipe by Erica Skolnick of Frenchie's Handmade Pastries & Desserts in Washington, D.C.
Provided by treehuggingmom
Categories Dessert
Time 2h10m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Combine butter, sugar, egg, cream and vanilla.
- Then add salt, baking powder and flour, and beat until just combined, forming a soft dough. Form into flattened disk, cover, and refrigerate 1 hour.
- Place dough between two large pieces of parchment paper, and roll out to 1/8 inch thickness.
- Cut out as many 2-inch round cookies as you can, placing on a lined baking sheet. Use a linzer cookie cutter or a 1-inch round cookie cutter to create center holes in half of the rounds.
- Chill all dough you aren't working with, including all the cutting scraps, in the refrigerator before rolling them out again to make more rounds.
- Chill cut-out dough 10-15 minutes, if possible, before assembling cookies, so cookies won't lose their shape when handling. Preheat oven to 350 degrees F when ready to assemble and bake.
- To assemble, fill a small piping bag (or a quart-size resealable plastic food storage bag with the tip of one of its bottom corners snipped off) with the jam.
- Squeeze 1/2 teaspoon of the jam onto the center of each bottom round of dough. Top with the second rounds that have a hole in them, pressing gently to create a sandwich.
- Space cookies 1 inch apart and bake one sheet at a time for 10 to 12 minutes or until the edges are barely golden brown.
- To make lemon-thyme sugar: Whisk together zest, sugar and thyme leaves.
- While cookies are still hot on the baking sheet, immediately sprinkle them with lemon-thyme sugar, then transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 125.6, Fat 4.4, SaturatedFat 2.7, Cholesterol 18.8, Sodium 69, Carbohydrate 20.6, Fiber 0.3, Sugar 12.7, Protein 1.3
BLACKBERRY LINZER TARTS
Steps:
- Place the sugar and pistachios in a food processor. Process until the pistachios are finely chopped.
- Add the egg yolks, butter and cinnamon and process until smooth. Add a fifth of the flour and process with short pulses until mixed. Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
- Gather up the dough into a compact ball. Place on a piece of plastic wrap and flatten into a disk shape. Wrap in the plastic wrap and chill for 1 hour.
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface until it is 1/4-inch thick. (This dough is very fragile. It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.) Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles. Transfer the circles to the baking sheet. Bake for 12 minutes or until browned. Allow to cool before removing from the baking sheet.
- Place the figs in a food processor and process until chopped. With the processor running, add the water and process until smooth. Spread the fig puree over the baked circles.
- Arrange the blackberries, standing up, over the fig puree. Sprinkle with powdered sugar and transfer to dessert plates.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 14 grams, Carbohydrate 70 grams, Fat 37 grams, Fiber 19 grams, Protein 10 grams, SaturatedFat 21 grams, Sodium 13 milligrams, Sugar 36 grams, TransFat 1 gram
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