CHOCOLATE LINZER COOKIES
Living in the town of North Pole, it's no surprise that I enjoy Christmas baking! My mom and I used to make these cookies together. Now that I am married and living in Alaska, I love to bake them for my own family. They remind me of home. -Heather Peters, North Pole, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE LINZER COOKIES
A recipe I'm saving for Christmas cookies this year. Apricot jam can be substituted for raspberry jam.
Provided by Barb in WNY
Categories Dessert
Time 28m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine flour, cocoa, cinnamon, sugar and almonds.
- Toss lightly with a fork, add butter pieces.
- Gather into a ball.
- Wrap securely in plastic wrap and chill 4 to 5 hours.
- Preheat oven to 350°F.
- On lightly floured surface roll out half of dough.
- Cut put rounds using a 3-inch round biscuit cutter.
- With the remaining half of dough cut out rounds with the same cutter, but also cut a smaller circle(about3/4-inch) in the center, using a bottle cap.
- Place both batches on an ungreased cookie sheet and bake for 8 to 10 minutes.
- Remove from cookie sheet and cool completely.
- Spread plain cookies with jam and cover with a cookie with a whole in the center.
- Sprinkle tops with confectioners' sugar.
Nutrition Facts : Calories 126.4, Fat 5.7, SaturatedFat 2.6, Cholesterol 19, Sodium 42.2, Carbohydrate 17.6, Fiber 0.7, Sugar 9.7, Protein 1.8
HAZELNUT-CHOCOLATE LINZER COOKIES
Provided by Aida Mollenkamp
Categories dessert
Time 12h40m
Yield 50 cookies, 25 sandwiches
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, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
- Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
- Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. 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 rounds to make rings. Transfer 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 parchment-lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.
- To assemble cookies, spread 1 teaspoon of the chocolate spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
- For Blackberry-Pecan Linzer Cookies variation, follow the same instructions except spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
DOUBLE-CHOCOLATE LINZER TART COOKIES
I am asked to make these for baby showers, bridal showers, church socials, tea parties-you name it. You can use different cookie cutter shapes to make them fit any occasion.-Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-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 ungreased baking sheets., Bake 6-8 minutes or until set. Remove from pans to wire racks to cool completely., Spread 1/2 teaspoon melted chocolate on bottoms of solid cookies; refrigerate until firm. Spread 1/2 teaspoon jam on top of chocolate; top with window cookies. Drizzle with remaining chocolate; let stand until set. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Proceed as directed.
Nutrition Facts : Calories 178 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE LINZER COOKIES
Beautiful sandwich cookies filled with raspberry jam and topped with chocolate - perfect dessert for any party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 11
Steps:
- Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
- Heat oven to 375°F. Roll 1/4 of dough at a time to 1/8-inch thickness between sheets of waxed paper. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch cookie cutter (dip cutter into baking cocoa if desired). Cut small shape from center of some of the cookies if desired. Place on ungreased cookie sheet.
- Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
- Spread about 1/2 teaspoon jam on bottom of whole cookies; top with cutout cookie or another whole cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. 3 dozen sandwich cookies
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 20 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 85 mg
More about "chocolate linzer cookies recipes"
CHOCOLATE LINZER COOKIES RECIPE - TARTISTRY.COM
From tartistry.com
Cuisine AustrianCategory Brunch, DessertServings 24
- Add unsweetened cocoa powder, all-purpose flour, almond flour, baking powder, and kosher salt to small mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and mint extract to stand mixer. Beat on medium speed for 4 minutes.
- Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and orange extract to stand mixer. Beat on medium speed for 4 minutes.
- Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and strawberry extract to stand mixer. Beat on medium speed for 4 minutes.
CHOCOLATE LINZER COOKIE RECIPE - THE EFFORTLESS CHIC
From theeffortlesschic.com
CHOCOLATE LINZER COOKIES - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHOCOLATE RASPBERRY LINZER COOKIES - PINEAPPLE AND COCONUT
From pineappleandcoconut.com
HOW TO BUILD THE PERFECT HOLIDAY COOKIE BOX, PLUS 5 RECIPES TO GET …
From msn.com
LEMON WHITE CHOCOLATE CHIP COOKIES RECIPE - TODAY.COM
From today.com
NUTELLA LINZER COOKIES - EATS DELIGHTFUL
From eatsdelightful.com
CHOCOLATE LINZER COOKIES | GREEN SMOOTHIE GOURMET
From greensmoothiegourmet.com
CHOCOLATE LINZER COOKIES RECIPE - BAKEOMANIAC
From bakeomaniac.com
CHOCOLATE LINZER COOKIES - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE LINZER COOKIES RECIPE - REAL SIMPLE
From realsimple.com
CHOCOLATE-TAHINI LINZER COOKIES RECIPE | BON APPéTIT
From bonappetit.com
LINZER COOKIES – A COUPLE COOKS
From acouplecooks.com
THE 24 BEST COOKIES FOR A HOLIDAY COOKIE SWAP
From simplyrecipes.com
CHOCOLATE RASPBERRY LINZER COOKIES RECIPE - LOS ANGELES TIMES
From latimes.com
LINZER COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
LINZER COOKIES - RECIPES FROM EUROPE
From recipesfromeurope.com
CHOCOLATE LINZER COOKIES - THE GOURMANDISE SCHOOL
From thegourmandiseschool.com
12 COOKIE RECIPES TO SWEETEN YOUR HOLIDAYS - INQUIRER.COM
From inquirer.com
GET THE RECIPE FOR PREPPY KITCHEN’S FESTIVE WREATH COOKIES
From parade.com
CHOCOLATE GANACHE LINZER COOKIES - WILD WILD WHISK
From wildwildwhisk.com
CHOCOLATE HAZELNUT LINZER COOKIES RECIPE — SALT & WIND TRAVEL
From saltandwind.com
CHOCOLATE LINZER COOKIES RECIPE (VEGAN) | ALINE MADE
From aline-made.com
You'll also love