Monday, Jan. 21, 2013

Linzer Cookies

On a recent trip to PG, I finally gave in and bought these adorable cookie cutters.  I’ve been resisting the urge for so long!  However, I was so pleased that I did.  I love these sandwich-like cookies for their cute and elegant appearance.  What’s even better is that they taste great!  They do require some time and patience but all in all, I would say they are worth it.

I made these cookies thinking that they would be perfect for Valentine’s Day….I know it’s early but I will be spending Valentine’s Day in Costa Rica! So I thought I would give y’all some advance eye candy to add to your Valentine’s baking to-do lists! J

Linzer Cookies 
Makes 10-12 cookies

INGREDIENTS

3/4 c almond flour
1-1/2 c all-purpose flour
1-1/2 tsp ground cinnamon
1/4 tsp salt
Scant 1/4 tsp ground cloves

1 lg egg
2 tsp water
8 tbsp unsalted butter, at room temperature
1/2 c sugar

1/2 c raspberry preserves

Confectioner’s sugar, for dusting

DIRECTIONS

In a small bowl, whisk together the ground nuts, flour, cinnamon, salt & cloves. In another small bowl, stir the egg & water together. Set aside.

With a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth (medium speed), for approximately 3 minutes. Be sure to scrape the sides of the bowl as needed. Add the egg mixture, beat for 1 minute more. Lower the speed to low and slowly add in the dry ingredients, mixing until just incorporated.

Divide the dough in half. Working with one half of the dough at a time, place the dough between two large sheet of wax paper. Flatten the dough into a disk and with a rolling pin, roll the dough until it is ¼ inch thick, turning frequently. Repeat with the other half of the dough. Refrigerate on a flattened surface until firm, approximately 2 hours.

Adjust the rack in the oven to the center. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silpats.

Peel off the top sheet of the wax paper and cut out an even amount of cookies (half with the heart-shaped cutouts, half with no cutouts). Transfer to the prepared baking sheet, setting aside the scraps (you will use them later when you combine it with the second disk’s scraps).

Bake one sheet at a time for 10-12 minutes, until lightly golden. While these are baking, cut out the second disk’s cookies. Combine the scraps and shape into a disk; again, covering with wax paper and rolling into ¼ inch thick. Cut out again (if they are too soft by this time refrigerate until firm).  They should be dry and firm to touch. Bake the second sheet of cookies. Transfer the cookies to a rack and cool to room temperature.

Once all the cookies have cooled, dust the heart shaped cutouts with confectioners’ sugar.  Place a dollop of raspberry preserves in the middle of the solid cookies and sandwich with the heart-shaped cutouts. Repeat with remaining cookies.

Storing: They may be stored in an airtight container for up to two days.

Source: My Baking Heart-adapted from Baking–From My Home to Yours by Dorie Greenspan