1 year ago

#linzercookies #baking #bakingvideo #cookies

#linzercookie #jamcookies #easybaking #valentinesday

How to make Linzer Cookies
Makes approx. 20-22 cookies
Ingredients
1 cup unsalted butter 🧈 (room temperature)
1/2 cup sugar
1 large egg 🥚 (room temperature)
1 teaspoon almond extract

2 1/2 cups sifted all purpose flour
1/2 cup sifted almond flour
Pinch of salt 🧂

Filling: approx. 1/2 cup of raspberry jam (classic cookies have seedless jam) however, jam with seeds is just as good. Any choice of jam works well.

Powdered sugar for dusting

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Recipe: You can use a stand mixer or a hand mixer

1) In a bowl sift your all purpose flour, almond flour and a pinch of salt and blend the ingredients together well with a whisk and set it aside.

2) On low speed to medium speed, cream the butter with the sugar together, until it’s light and fluffy (2-3 minutes) and then add the egg 🥚 along with the almond extract and beat till all is well incorporated. Remember to scrape the sides of the bowl with a spatula.

3) On low speed, add the flour in increments of 3 times and making sure that the flour is well blended between increments.

4) Collect the dough, form it into a ball and divide the dough in half. Take one part of the divided dough and place it in between 2 sheets of parchment paper(wax paper or plastic wrap also works well). With a rolling pin, gently spread out the dough to about 1/8” to 1/4” thickness and place the rolled out dough on a cookie sheet and into the freezer for about 10 minutes. The dough needs to be chilled before using the cookie cutters. *** The dough can be keep in the freezer overnight. Remove from freezer about 1/2 hour before using.

NOTE: This dough can be kept in the freezer for up to 3 months in the form of a disc.

5) Cut out your shapes with the cookie cutters, keeping in mind that you need the same amount of bottom and top cookies.
Collect the dough scraps together and re-roll the dough in between 2 sheet of parchment paper and repeat the process.

6) Once completed cutting out your shapes, place the cookie sheets lined with parchment paper (or silicone liners) in the freezer for 10 minutes to ensure that the cookies hold their shapes. Then remove the cookie sheets from the freezer and place them into a preheated 350 degree Fahrenheit oven for 12-14 minutes or until the cookies are slightly darker/ or the outer part of the cookies are a golden colour.

7) Let the cookies cool directly on the cookie sheets for 15 minutes, before transferring them on wire racks.

8) Separate the bottoms and the tops of the cookies on the wire racks and generously powder the tops of the cookies and set them aside.

9) Turn over the bottom part of the cookie and with an off set spatula spread a thin layer of jam, leaving the edges of the cookies free.

10) When you have completed spreading the bottom part of the cookies with the jam, top them with the powdered covered tops and with a tiny spoon, drop a bit of jam in the centre of the cut out part of the top powdered cookie.

11) NOTE: The cookies (plain, with no jam filling) can be kept in an air tight container for up to 3 months in the freezer.