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- 1 1/2 cups all-purpose flour
- 1 1/3 cups slivered almonds
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- Powdered sugar (for dusting)
- A 2-inch star cookie cutter; a 1/2-inch star cookie cutter
Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy seeds).
Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy, about 3 minutes. Add egg; beat until well blended, about 1 minute. Beat in rum and vanilla. Reduce speed to low; add dry ingredients. Beat dough just to blend; gently knead if necessary to form a ball.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8 inches thick. Chill dough in paper until very firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover; keep chilled.
Arrange a rack in middle of oven and preheat to 375°. Line 2 baking sheets with parchment paper or silicone baking mats.
Working with 1 dough disk at a time, remove top sheet of paper and, using 2-inch star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2 inch apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.
Using 1/2-inch star cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, 11-13 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Bring jam and 1 teaspoon water to a boil in a small saucepan; let cool slightly.
Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up star points and allowing jam to push up slightly through center. DO AHEAD: Linzer Stars can be assembled 8 hours ahead. Store airtight at room temperature.
Nutritional Content20 servings, 1 sandwich cookie per serving, 1 serving contains:Calories (kcal) 150Fat (g) 8Saturated Fat (g) 3Cholesterol (mg) 25Carbohydrates (g) 18Dietary Fiber (g) 1Total Sugars (g) 10Protein (g) 3Sodium (mg) 50Reviews Section
Ina Garten's Linzer Cookies
¾ lb. unsalted butter at room temperature
1 cup granulated sugar
1 tsp. pure vanilla extract
3½ cups all-purpose flour
¼ tsp. salt
¾ cup good raspberry preserves
Confectioners’ sugar, for dusting
1. Preheat oven to 350 degrees Fahrenheit.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough to ¼-in. thick and make 2¾-in. cutouts with a plain or fluted cutter. With half of the cutouts, use a 1-in. cutter to remove the middle. Place all cookies on an ungreased baking sheet and chill for 15 minutes.
4. Bake the cookies for 20 to 25 minutes until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cutout cookies with confectioners’ sugar, and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.
Reprinted from The Barefoot Contessa Cookbook Copyright © 1999 by Ina Garten
How to Make Linzer Cookies – Step by Step
If you want to make this Linzer cookie recipe, you can check out the recipe card at the bottom of this post.
Those that want to see what the recipe looks like each step of the way can follow the process photos right below.
This way, you’ll have an idea of whether or not you’re the right track with your Linzer Cookies!
First, cut up the cold butter into smaller pieces. That will make it easier to knead the dough.
Then add the flour, ground almonds, butter, sugar, salt, vanilla extract, and egg into a large bowl.
The Linzer cookie dough is very similar to our German butter cookie dough – with the addition of ground almonds.
Use the spiral dough hooks of your electric mixer or your hands to knead the dough until you can easily form a ball without it crumbling apart again.
Wrap the ball of dough in cling film and place it in the fridge for 30 minutes. This will make it easier to roll out the dough later.
When the 30 minutes are almost over, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
Remove the ball of dough from the fridge and unwrap it.
Sprinkle some flour onto your countertop, then roll out the dough using a rolling pin. Make sure it is equally thick everywhere so the cookies will be done at the same time.
Use your cookie cutters to cut out the cookies. Remember that for each Linzer cookie you’ll need a set of two cookies (one bottom cookie and one top cookie).
So cut two of the same cookies, then cut out the middle of one of them using a smaller cookie cutter.
Place the cookies on the parchment paper with a little bit of space between them.
When you’ve used up all of the rolled up dough, gather the leftovers and form another ball. Then roll the dough out again, and cut more cookies.
Repeat these steps until you have used up all of the dough.
Bake your cookies on the middle rack of your oven for around 10-12 minutes until the cookies are lightly golden brown around the edges.
Depending on your oven and how thick your cookies are, the baking time might vary slightly.
When the cookies are done baking, remove them from the oven and place them on a cooling rack. Let them cool fully.
Once the cookies are fully cooled, spread the bottom cookie of each set with jam. This works well with a butter knife.
Popular choices for jam are raspberry, apricot, and black or red currant. We like using a few different flavors when making our Linzer cookies.
Keep going until all the bottom cookies (those without holes) have jam on them.
Then gather all the top cookies (those with the hole) and dust them with powdered sugar.
Then it’s time to match up the sets of cookies by placing a powdered sugar dusted top cookie on top of a matching bottom cookie.
Press down slightly. Make sure to only touch the cookie on the sides and not the part that is covered in powdered sugar to avoid fingerprints.
Keep going until you have matched up all the cookies. Let them sit for a bit to allow the jam to harden slighty.
These cookies probably won’t last long.
However, we would still recommend storing them in an airtight container with a lid in a cool and dry place (such as your basement or garage).
Enjoy these Linzer cookies! Be sure to check out other German holiday cookies if you’re feeling like baking up a storm!
- 1 ⅓ cups butter (no substitutes)
- 2 cups packed brown sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground allspice
- ¼ teaspoon salt
- 3 eggs
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour
- 2 cups whole wheat flour
- ¾ cup seedless raspberry jam
- Powdered sugar (optional)
Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking powder, cinnamon, allspice, and salt. Beat until combined. Add eggs and vanilla beat until well combined. Beat in as much of both kinds of flour as you can stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 1 hour or until firm enough to handle.
Preheat oven to 375 degrees F. Roll each portion of dough on a lightly floured surface until 1/8 inch thick. Cut into shapes using 2- to 2-1/2-inch star-shape cutters. Transfer to ungreased cookie sheets. Using a 1-inch star-shape cutter, cut out centers from half of the unbaked cookies remove centers and reroll dough to make more cookies.
Bake in preheated oven for 7 to 9 minutes or until edges are firm and bottoms are very light brown. Transfer cookies to a wire rack cool.
Spread the bottom of each solid cookie with about 1/2 teaspoon jam. If desired, sift powdered sugar over the cookies with cutout centers. Place cookie with cutout center atop preserves, sugar side up. Store in covered container at room temperature up to 1 week. Makes about 60.
Gluten-Free Raspberry Linzer Stars
This recipe was originally published in 2012.
For colorful new flavor, vary the jam or jelly in these gluten free Linzer tarts. Store cookies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 5 days. They freeze well.
For Cut-Out Cookies, omit jam and follow instructions, using holiday-shaped cookie cutters. Decorate cooled cookies with icing of choice and sprinkles.
TIP: Cookie cutters for traditional Linzer Cookies are available at coppergifts.com.
Food editor Beth Hillson is author of Gluten-Free Makeovers. See more of her fabulous gluten-free holiday cookie recipes here.
1 Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2 Between 2 sheets of plastic wrap or parchment paper, roll out dough to ¼-inch thickness. Cut out 2-inch stars or circles with cookie cutters. Gently gather extra dough and reroll it. (Refrigerate dough briefly if it becomes too soft to handle.)
3 With a small star or circle cookie cutter or with the point of a paring knife, cut centers out of half the cookies. Combine centers (dough scraps) and re-roll for more cookies. Chill cookies for 15 minutes.
4 When cookies are chilled, carefully transfer them to prepared cookie sheets with a spatula, setting them 1 inch apart. Place in preheated oven and bake 12 minutes or just until edges are slightly brown. Cool completely.
5 Heat jam in microwave for 45 seconds or until softened.
6 To assemble Linzers, set whole cookies on a sheet of parchment. Brush with warm jam and top each one with a center-cut cookie. Spoon remaining jam into the center of each cookie sandwich. Let cool until set.
Linzer Stars with homemade raspberry jam
This post is also available in german/deutschMMMh the smell of fresh cookies is in the house. I love this cosy season and I love to bake x mas cookies. Every year I`m in the kitchen to prepare different cookies. Few new recipes and few favorite old recipes.
This Linzer Star Cookie recipe is one of my fav recipe, they taste so good to a cup of tea or to a coffee.
They have a nutty flavor through almond flour and I have used yellow wheat flour . If you do not get the flour you can use all-purpose flour. Yellow wheat is an old grain variety. Carotene and lutein contained in the grain (vitamin A). Yellow wheat flour has a yellow color and is firm. Already during the production of dough, a high quality of the flour is established.
The flour and grain come from my immediate surroundings from a farmer. I love something like that.
To the flour I add, almond flour, coconut sugar. Approx. 3-4 tbsp. I do not take so much sugar, the jam is still between the cookies. Cold vegan butter, a yolk, salt and 1 tbsp cold water.
I use only organic eggs!!
Knead the dough, cool for 40 minutes and roll out on a floured surface.
Cut out, all uniform and then take a small shape ( I use a star ) for the hole. Bake and spread with jam. I use my home made raspberry jam with a pinch of baked apple spice. ahh so good and not only to the cookies. On bread or into porridge, yum.
If you try these linger stars or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
- ½ cup peanuts
- 1 16.5 ounce tube refrigerated sugar cookie dough
- ⅓ cup all-purpose flour
- ¼ cup smooth peanut butter
- ½ cup apricot preserves
- 3 tablespoons confectioners' sugar
Heat oven to 350 degrees F.
Place peanuts in a food processor. Pulse until finely chopped. Add cookie dough, flour and peanut butter. Pulse until dough is well combined, and cleans the inside of the bowl.
Divide dough into 2 equal parts. Wrap one part in plastic wrap and refrigerate until ready to use. Roll the other half between two sheets of parchment or waxed paper to a thickness of 1/4 inch. Place on ungreased baking sheet freeze for 5 minutes.
Remove from freezer and peel off paper. Cut out star shapes with a 3 inch star cutter and place back on the baking sheet. Re-roll scraps and cut out more stars for a total of 18. If dough becomes too soft, place back in freezer for a few minutes. Bake for 11 minutes at 350 degrees F. Allow to cool on baking sheet for 2 minutes. Remove to a wire rack to cool completely.
Roll out the remaining dough and cut out 18 stars as in steps 3 and 4. After placing on baking sheet, cut out center with a 1-inch star cutter. Bake and cool.
Microwave the apricot preserves for 30 seconds. Stir until smooth. Spread 1 teaspoon of the preserves onto one side of each of the uncut cookies. Dust the cut-out cookies with the confectioners' sugar and place on preserve-topped cookies to form a sandwich. Press gently.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
Tip: If the dough looks too wet: place it in the fridge for an hour to help it firm up. If it looks too dry: add a splash of any type of plant-based milk.
- Lay out a sheet of greaseproof baking paper on a counter.
- Use a rolling pin to roll out some of the dough until a little less than ½ cm (¼ inch) thick.
- Use a circular cookie cutter to cut 12 circular-shaped cookies out of the dough – you probably have to roll the dough out a few times.
- Transfer the cookies onto a rectangular baking tray.
Tip: Line the baking tray with greased baking paper to make sure the cookies don't stick.
- Roll out the remaining dough to the same thickness and use the same circular cookie cutter to cut circular shapes out of the dough, and use a smaller circular or any other shape of cookie cutter to cut little holes of dough from the centre of each.
- You will be able to make 12 of these - keep re-rolling the dough until you use it all up.
- Transfer these onto a rectangular baking tray lined with greased baking paper.
- Bake in the oven for around 12 minutes until golden brown and firm to the touch - they will firm up more once cooled and out of the oven.
- Leave them to cool completely and firm up before sandwiching them together.
- To sandwich together, turn the circular base cookies upside down and use a knife to spread 1 teaspoon of raspberry jam in the centre.
- Place the cookies with the cut-out holes on top and sandwich together.
- 1 ½ cups all-purpose flour, plus more for work surface
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons fruit preserves or jam
- 2 teaspoons powdered sugar
- Plastic or metal drinking straw
Whisk together flour, baking powder, cinnamon, and salt in a large bowl set aside. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add egg yolks, vanilla, and almond extract, beating until just combined, about 30 seconds (do not overbeat). Gradually add flour mixture, beating on low speed just until a dough forms, about 1 minute. Turn dough out onto a clean work surface, and divide in half. Flatten halves into 1-inch-thick disks. Wrap each disk in plastic wrap chill 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove 1 dough disk from refrigerator, and unwrap. Roll to ⅛-inch thickness on a lightly floured work surface. Using a 3 ½-inch tree-shaped cookie cutter, cut out 18 cookies. Using a straw, poke 4 to 8 holes in each cookie, poking all the way through bottoms.
Arrange the cookies 1 inch apart on prepared baking sheets. Bake in 2 batches in preheated oven until cookie edges are lightly browned, 6 to 7 minutes per batch. Cool on baking sheets about 5 minutes. Transfer cookies to wire racks, and cool about 20 minutes. Repeat procedure with remaining dough disk, but do not poke any holes in cookies. You will end up with 18 cookies with holes and 18 whole cookies.
Spread center of each whole cookie with about ½ teaspoon preserves, leaving a small edge around cookie without preserves. Sprinkle cookies with holes evenly with powdered sugar. Place 1 cookie with holes on top of each whole cookie.