LINZER HEART COOKIES
This specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. -Jane Pearcy, Verona, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool., Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
LINZER HEART COOKIES
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or cherry jam can be substituted for the seedless raspberry jam in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
- Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
- In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
- Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
- Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
- Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.
LINZER HEART SANDWICH COOKIES
Linzer heart sandwich cookies add a bit of pizazz to any dessert table and they're a breeze to make! The shortbread-like dough rolls so easily and doesn't require any chilling before baking. You can substitute a variety of jams for filling these cookies for a beautiful mix of colors and flavors.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 16 to 18 sandwich cookies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, add the butter, sugar, baking powder, salt and lemon zest. Mix on low to combine, then raise to medium speed and cream until smooth, 1 to 2 minutes. Add the egg yolk and vanilla and mix on medium speed until combined, about 30 seconds.
- Scrape the bowl and mix another few seconds. Add the all-purpose flour and almond flour and blend on low until combined. The dough will be very stiff. Once mixed, use your hand to incorporate any remaining flour by pressing and turning the dough around in the bowl.
- Take about half of the dough and roll out between two pieces of parchment to about 1/8 inch thick. Use a light sprinkling of all-purpose flour if the dough sticks to the parchment.
- For the cookie tops, cut out 16 to 18 cookies with a floured 2 3/4-inch heart-shaped cutter and arrange on one of the prepared baking sheets. Cut out the center of each solid heart with a smaller (such as 1 3/4-inch) heart-shaped cutter.
- For the cookie bottoms, gather the scraps and the other half of the dough and reroll. Cut out 16 to 18 more 2 3/4-inch hearts. Leave them solid and arrange on the second prepared baking sheet (see Cook's Note).
- Bake the cookie tops, rotating the baking sheet halfway through baking, until golden, 7 to 8 minutes. Bake the solid heart cookie bottoms, rotating the baking sheet halfway through baking, until golden, 12 to 14 minutes. Allow the cookies to cool completely on the trays before filling.
- Lightly dust the cookie tops with confectioners' sugar and set aside.
- Use a butter knife or small offset spatula to spread 1/2 to 1 teaspoon of jam over each cookie bottom. Carefully add the cookie tops. Place the remaining jam into a resealable plastic bag, snip off the end and pipe a bit into the center of each heart to fill in the space. The sandwich cookies can be store in a single layer in an airtight container at room temperature for up to 3 days.
LINZER COOKIES
Whip up a batch of these pretty linzer biscuits. Made with ground almonds and spices, they're hard to resist with their soft, jammy centres
Provided by Cate Dixon
Categories Dessert
Time 37m
Number Of Ingredients 9
Steps:
- Mix the flour, 1 tsp cinnamon and the allspice in a large bowl until combined. Using your fingertips, rub in the butter until the mix resembles fine breadcrumbs. Add the almonds and caster sugar. Drizzle in the egg and mix with a cutlery knife until the dough comes together in large clumps. Using your hands, knead the dough in the bowl until it forms a tight, compact disc. If the dough is still very soft, chill for 15 mins.
- Roll the dough out on a lightly dusted work surface to 5mm thickness. Stamp out 20 x 7cm rounds using a crinkle-edged cookie cutter and place on a baking tray lined with baking parchment. Re-roll the off-cuts and cut out as many more biscuits as you can (you need to end up with an even number). Use a small round or other festive cutter to stamp a circle from the centre of half the biscuits. Chill all the biscuits in the freezer for 20 mins or the fridge for 30 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for about 10-12 mins, or until lightly golden and sandy to the touch. Leave to cool for 5 mins on the tray, then transfer to a wire rack to cool completely.
- Mix the icing sugar with the rest of the cinnamon and dust this over the cut-out biscuits. Spoon the jam over the whole biscuits and smooth with the back of a spoon. Sandwich these with the icing-sugar-dusted biscuits. Will keep in an airtight container for six days. Best eaten within three days.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
LINZER HEART COOKIES
I received a flyer in the mail today for a new Taste of Home Cookbook called "The Ultimate Cookie Collection" and this recipe was included! Excellent for Valentine's Day!
Provided by senseicheryl
Categories Dessert
Time 25m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter, sugar and salt. Add eggs, one at a time, beating well after each addition. Add the almonds, cocoa, cinnamon, nutmeg and cloves; mix well. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a floured 3-inch heart-shaped cookie cutter. Cut a 1 1/2-inch heart from the center of half of the cookies.
- Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
- Spread 1/2 teaspoon jam over the bottom of the solid cookies; place cutout cookies over jam. Sprinkle with confectioners' sugar.
LINZER SANDWICH COOKIES
With a lovely raspberry filling, stunning linzer cookies add festive flair to Christmas dessert tables.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 26
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spread hazelnuts in ungreased shallow baking pan. Bake uncovered about 6 minutes, stirring occasionally. Rub nuts in a kitchen towel to remove loose skins (some skins may not come off); cool 5 to 10 minutes. Turn off oven.
- In food processor bowl with metal blade, place nuts and 1/4 cup of the brown sugar . Cover; process with about 10 on-and-off pulses, 2 to 3 seconds each, until nuts are finely ground but not oily.
- In small bowl, mix flour, cream of tartar, baking soda, salt and cinnamon; set aside.
- In large bowl, beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed about 3 minutes or until smooth. Add nut mixture; beat about 1 minute or until mixed. Beat in egg and vanilla. With spoon, stir in flour mixture about 1 minute or just until blended. Shape dough into 2 balls; flatten each ball into a disk. Wrap separately in plastic wrap; refrigerate at least 2 hours until firm.
- Heat oven to 425°F. Remove 1 dough disk from refrigerator. On well floured surface, roll dough with floured rolling pin until about 1/8 inch thick. Cut with 2 1/2-inch cookie cutter in desired shape. On ungreased cookie sheets, place cutouts about 1 inch apart.
- Roll and cut other half of dough. Using a 1-inch square or round cutter, cut out the center of half of the cookies. Reroll dough centers and cut out more cookies.
- Bake 4 to 5 minutes or until edges are light golden brown. Remove from cookie sheets to cooling rack. Cool about 10 minutes.
- Lightly sprinkle powdered sugar over cookies with center cutouts. Or drizzle with powdered sugar icing, and sprinkle with colored sugars or decors. Spread about 1 teaspoon raspberry jam over bottom side of each whole cookie. Top with a cutout cookie. Cool completely, about 1 hour.
Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 150 mg, Sugar 7 g, TransFat 0 g
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- Combine butter, 1/2 cup powdered sugar, almond flavoring and salt in bowl; beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch cookie cutters. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
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