Pate Sucree Extra For Linzer Heart Cookies Recipes

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.

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.

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)

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.

Steps:

• Heat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
• Dust a clean work surface lightly with flour, and roll out one piece of dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out 8 hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut centers from half of the cookies.
• Transfer both the large and small hearts to a prepared baking sheet, and bake until golden brown, 12 to 14 minutes. Transfer to a wire rack until completely cooled. Repeat process with remaining dough rounds.
• Lightly sift confectioners' sugar over the large cookie tops. Spread about 1 tablespoon jam on each of the bottom halves, and sandwich halves together. Small hearts may be dusted with confectioners' sugar, if desired.

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.

Steps:

• In the bowl of a food processor, add flour, sugar, and salt. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.
• With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.
• Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic and chill for at least an hour.

Steps:

• Put the flour and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and pulse approximately 10 times, or just until the mixture resembles coarse meal.
• Combine ice water and egg yolks in a measuring cup and add, drop by drop, through the feed tube with the food processor running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water, a teaspoon at a time.
• Divide dough into thirds onto three large pieces of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. (You will have three dough rounds.) Wrap each dough in plastic and chill for at least an hour.