Baking, DIY, In the Kitchen!, Uncategorized
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Linzer Cookies

<img src="linzer-cookies.jpg" alt="linzer Cookies" />

Linzer Holiday Cookies

I absolutely love Linzer cookies, they have that perfect hint of lemon and nutty flavor all rolled into one cookie. They are slightly time consuming but they’re definitely worth it, not only are they pretty, but they make a fabulous holiday gift. Follow the recipe below to make these delicious cookies.

Makes approximately 36 cookies
Ingredients
2/3 cup almonds
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1cup (2 sticks) unsalted butter, at room temperature
1 large egg
zest from one lemon
1teaspoon pure vanilla extract
1tablespoon confectioners’ sugar
1 12-ounce jar raspberry jam
<img src="linzer-cookies.jpg" alt="linzer Cookies" />

Linzer Holiday Cookies

Directions

  1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
  2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
  4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg, add lemon zest and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
  5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
  6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
  7. Place cookie trays in fridge for about 10 minutes, this helps them to keep their shape, bake in oven for 10-12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  8. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.
<img src="linzer-cookies.jpg" alt="linzer Cookies" />

Linzer Holiday Cookies

 

<img src="linzer-cookies.jpg" alt="linzer Cookies" />

Linzer Holiday Cookies

 

This entry was posted in: Baking, DIY, In the Kitchen!, Uncategorized

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Nikki is the owner/director of Seasons Family Centre. She completed a diploma in photography at Fanshawe College, followed by a degree in psychology at the University of Western Ontario. Shortly after she finished a post-graduate diploma at the Toronto Art Therapy Institute. She is a Registered Canadian Art Therapist. Over the next few years she extended her education through various courses in psychology, counselling and play therapy at George Brown College, Hincks Delcrest and Cross Country Education. For the past several years Nikki has been running art programs all across the city of Toronto at various schools, community centres, libraries and private homes. She also runs play therapy groups at Thorncliffe Neighbourhood Offices as well as private art therapy sessions. Nikki has taken several courses in baking and cake decorating through the Wilton certification program.

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