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Monday, December 14th, 2015
Today's Cookies: Linzer Cookies
Monday, December 14th, 2015 04:26 pm.
This were fussy to make, but very nice once done. You'll need cookie cutters, and among them one that cuts out a tiny star. Wilton makes a nested set of star-shaped cutters ostensibly for fondant, which also work very well for these cookies.
I didn't bother with making the jam. Trader Joe's has great jams, so I used some I bought there - raspberry, and blackberry.
Linzer Cookies with Ginger Cardamom Jam
6 oz frozen raspberries
¼ cup sugar
½ tsp cornstarch
¼ tsp powdered ginger
¼ tsp ground cardamom
12 tbsps unsalted butter, softened
½ cup granulated sugar
½ tsp vanilla extract
1½ cups + 2 tbsps all-purpose flour
Pinch of salt
Powdered sugar
Add the frozen raspberries, sugar and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined. Once the raspberries have thawed, add the ginger and the cardamom. Cook until the fruit is completely broken down and the jam thickened (about 10 minutes). Let cool.
Beat the butter and granulated sugar until well combined and creamy. Beat in the vanilla extract. Add the flour and the salt and beat until the dough comes together. Gather the dough into a ball, then flatten into a disc, wrap in plastic wrap and put in the fridge for 30 minutes.
Preheat the oven to 350 F. Line a baking sheet with parchment.
Roll out the dough to ¼" thickness. Cut out the cookies, then cut a tiny star out of the center of half of them. Bake on the prepared sheet until they start to brown (12 to 15 minutes). Let the cookies cool completely.
Sift powdered sugar onto the cookies with the cut-out centers. Spoon a little bit of jam onto the whole cookies and top with a cut-out center cookie. Press the cookies together, wiggling them a bit if the jam doesn't spread out fully. Let uncovered for a day or so, to let the jam set and firm up, then store covered as usual.
Makes at least 14 cookies, depending on thickness and shape of the cutter.
Note: This dough is a bitch to work with. It's quite dry, and constantly wants to split or crumble. The chilling time, in my opinion, is too long. This dough should be chilled no more than 15 minutes, or else you'll just have to let it warm up once you get it out of the fridge. I found myself having to massage the dough with my hands just to get it to hang together because the cold made it so fragile. But with patience it works, and the results really are good. :)
This were fussy to make, but very nice once done. You'll need cookie cutters, and among them one that cuts out a tiny star. Wilton makes a nested set of star-shaped cutters ostensibly for fondant, which also work very well for these cookies.
I didn't bother with making the jam. Trader Joe's has great jams, so I used some I bought there - raspberry, and blackberry.
Linzer Cookies with Ginger Cardamom Jam
6 oz frozen raspberries
¼ cup sugar
½ tsp cornstarch
¼ tsp powdered ginger
¼ tsp ground cardamom
12 tbsps unsalted butter, softened
½ cup granulated sugar
½ tsp vanilla extract
1½ cups + 2 tbsps all-purpose flour
Pinch of salt
Powdered sugar
Add the frozen raspberries, sugar and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined. Once the raspberries have thawed, add the ginger and the cardamom. Cook until the fruit is completely broken down and the jam thickened (about 10 minutes). Let cool.
Beat the butter and granulated sugar until well combined and creamy. Beat in the vanilla extract. Add the flour and the salt and beat until the dough comes together. Gather the dough into a ball, then flatten into a disc, wrap in plastic wrap and put in the fridge for 30 minutes.
Preheat the oven to 350 F. Line a baking sheet with parchment.
Roll out the dough to ¼" thickness. Cut out the cookies, then cut a tiny star out of the center of half of them. Bake on the prepared sheet until they start to brown (12 to 15 minutes). Let the cookies cool completely.
Sift powdered sugar onto the cookies with the cut-out centers. Spoon a little bit of jam onto the whole cookies and top with a cut-out center cookie. Press the cookies together, wiggling them a bit if the jam doesn't spread out fully. Let uncovered for a day or so, to let the jam set and firm up, then store covered as usual.
Makes at least 14 cookies, depending on thickness and shape of the cutter.
Note: This dough is a bitch to work with. It's quite dry, and constantly wants to split or crumble. The chilling time, in my opinion, is too long. This dough should be chilled no more than 15 minutes, or else you'll just have to let it warm up once you get it out of the fridge. I found myself having to massage the dough with my hands just to get it to hang together because the cold made it so fragile. But with patience it works, and the results really are good. :)