Thursday, December 1, 2011

LINZER COOKIES


Don't these just look like Christmas and delicious and coffee
all rolled together!!
Glistening red jelly peaking through the star cutout of the golden
pastry ... so festive.


Dust the parchment paper with powdered sugar before rolling out
the chilled dough.  I prefer working with smaller amounts of the
dough because it is easier to get it the correct thickness.


Use a metal spatula to transfer the cookies to the parchment-lined
baking sheet.  They keep their shape very well.
Before baking, they are brushed with beaten egg white and sprinkled
with ground almonds and sugar.


I bake them in pairs .. one plain .. one cut out.
I used a round cookie cutter and a very small star cookie cutter.


For those of you who don't have a star cookie cutter, use a thimble or
small bottle cap. It was fun to look around and see what I had in my kitchen.
I settled for a large pastry decorator tip and it worked perfectly.


I hope you try these traditional Austrian cookies.

LINZER COOKIES

1 cup butter, softened
2/3 cup sugar
1 egg yolk
2 ¼ cups all-purpose flour
¼ tsp. salt

In a mixing bowl, cream butter.  Gradually add sugar, beating until
light and fluffy.  Beat in egg yolk. Combine flour and salt; gradually all
to creamed mixture and mix well.
If you have a food processor, it works well to make this dough.
Wrap dough in plastic wrap and refrigerate until firm, about an hour.

Dust a sheet of parchment paper with powdered sugar, using a small
sieve.  Roll a portion of the dough to 1/8-inch thickness.  Cut with a 2 ½-inch
round cookie cutter.  Cut a decorative star or circle in the center of half
of the cookies.  Transfer to a parchment-lined baking sheet.

1 egg white
¼ cup ground almonds
2 tbsp. sugar

Beat egg white until frothy. Blend almonds and sugar. Brush the cut-out
cookies with egg white and sprinkle with almond mixture.
Bake in preheated 350° oven for 8 to 9 minutes or until lightly
browned.  Remove from oven; cool in pan for 1 to 2 minutes.
Remove to wire racks to cool completely.

3/4 cup quality jam or jelly

Spread a small amount or jam on the solid cookies.  Place a cut out
cookie on top, making a sandwich.
Note: I used a homemade mixed berry jam that I heated slightly then
strained through a course sieve to remove the seeds.
Yield: about 24 sandwich cookies

1 comment:

  1. Mother, these are the BEST!!! Even John has to eat a bit now and then. Served some to Luke and Amy last night..they loved them as well. Your Christmas baking is in a class all it's own!!

    ReplyDelete