![]() After travelling to Germany and being treated to a linzer torte, I was inspired to try these linzer cookies. The cookies have the same taste as the torte, but are easier to make and to share. Toasted ground almonds are an important dry ingredient. As you can see, these are sandwich cookies. The bottom cookie is covered in raspberry jam and the top cookie has a cutout in the center. Typically, the cutout is round, but I have several miniature cookie cutters, so I thought it would be fun to use them. The results look almost look like ornaments, don't they? Yield: 18 cookies Total time 3+ hours
Directions (cont.)
6. Divide the dough in half, shape into disks, wrap securely in plastic wrap, and refrigerate to hours or until firm but not hard. 7. Preheat oven to 350 degrees and line 2 baking sheets with parchment. 8. On a lightly floured surface, roll out each piece of dough to 1/8 inch thickness. Cut out using cookies with a 3-inch cookie cutter. Place on baking sheet. 9. Using a smaller cookie cutter, cut out the centers of half of the cookies on one of the baking sheets. (You can re-roll the scraps to make more cookies) 10. Bake one sheet at at time, rotating the cookie sheet half way through until the edges of the cookies begin to brown, 8-10 minutes for the bottom cookies, and 6-8 minutes for the top cookies. Cool slightly, then transfer to a wire rack. 11. When the tops are cool, you may dust them generously with powdered sugar. 12. When about ready to serve, spread about a small amount of raspberry jam on the bottom cookies and add the tops, pressing gently. Keep in a sealed container at room temperature for up to five days. Note: These cookies can be crumbly, so handle with care. This recipe is adapted from Real Simple , November 2010 I hope you enjoy this recipe. Let me know if you've tried it and how it turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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![]() If you like almonds, raspberry jam, and coconut, and a shotrbread-like crust, you're bound to enjoy this bar cookie. This recipe was handed on down to me through my family and has been a favorite ever since, being a simple variation of linzer torte. Serves: 48 pieces Preparation time: 30 minutes Baking time: about 35 minutes total
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. ![]() Leckerli is the first cookie I make for the Christmas season because it takes three to four weeks to "ripen". I have fond memories of enjoying chewy leckerli with good coffee from the kitchens of my Swiss friends who keep these in their pantries all year long to enjoy at any time. Each Swiss canton has it's own variation. This recipe is a combination of one of my friends recipes and the ingredients from a box of leckerli I once bought in Bern. The fresh citrus and spices make these cookies smell heavenly as they bake. They are labor intensive, but oh so worth the time. Makes about 60, 2" x 2" cookies Preparation time: 2 hours Ripening time: 3-4 weeks
Tips: * Consider getting an adjustable rolling pin with measuring rings. * If the dough cools too much while you're rolling it out, reheat on low for a minute or two. Just be careful you don't get it so hot it burns your fingers while you are shaping it. * Keep gathering up scraps of dough and re-rolling until all of the dough is used up. * If you're eager to taste test a cookie before storing it, do so while it is still warm. Once cooled, it could break your teeth until it's been aged a while! I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments.
Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. |
AuthorLinda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
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