Linzer Sables Recipes

Steps:

• Preheat oven to 170°C
• Cream the margarine & sugar(s) until light & fluffy.
• Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
• Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
• Roll out to about 4mm thick, be sure to flour the rolling pin well.
• Cut out 'tops & bottoms' for your sables.
• Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
• Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
• When the sables are fully cooled, heat the jam until bubbling.
• Place all the sables tops onto a tray & dust generously with the icing sugar.
• Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
• Then carefully place a 'top' over the blob of jam.
• Allow to set, then store in one layer in an airtight container for upto 10 days.

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
• Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
• Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
• Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
• While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
• Bake until lightly golden brown, 8 to 10 minutes.
• Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
• Sift confectioners' sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
• Store the cookies in an airtight container.

Steps:

• Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.

Steps:

• To make the dough by hand, put the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar in a large bowl and whisk until thoroughly blended. Add the cream cheese, butter, and water. Use a fork or the back of a large spoon to mash and mix the ingredients together until all are blended into a smooth, soft dough.
• To make the dough in a food processor, combine the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar. Pulse to mix thoroughly. Add the cream cheese, butter, and water. Process just until the mixture forms a ball of smooth, soft dough. Scrape the bowl and blend in any stray flour at the bottom with your fingers.
• Scrape the dough onto a sheet of wax paper and form it into two 8-inch logs about 1 1/2 inches in diameter. Wrap tightly in the wax paper and refrigerate for at least 2 hours, but preferably longer or overnight.
• Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
• Use a sharp knife to cut the cold logs of dough into 1/4-inch slices. Place the cookies at least 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time, until the cookies are slightly darker brown at the edges and well browned on the bottom.
• Set the pans or just the liners on racks to cool. Cool completely before stacking or storing. Cookies may be stored in an airtight container for at least 2 weeks.
• Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
• Slice the chilled logs less than 1/4 inch thick and place the slices 1 1/2 inches apart on the prepared baking sheets, dividing the total number equally between them. Bake for about 12 minutes. Remove the upper sheet of cookies and place it on the counter or stovetop. Press the cookie cutter gently into each cookie. If the centers lift out, fine; otherwise you can remove them later. Switch and rotate sheets, placing the first on the lower rack in place of the second. Bake for 10 to 15 minutes, or until the cookies are slightly darker at the edges and well browned on the bottom.
• Set the pans or just the liners on racks to cool. Cool completely. Remove the cutouts. Unfilled cookies may be stored in an airtight container for at least 2 weeks.
• Shortly before serving, spread 1/2 teaspoon of preserves on the cookies without holes. Sieve a little powdered sugar over the cookies with holes and place one on top of each jam-topped cookie.

Steps:

• Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
• Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
• Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
• Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
• Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.