Recipes for "linzer cookies"

Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.

Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg and almond extract. Beat until well blended.

Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.

Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.

Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

Gather all ingredients.

Make cookies: Beat together butter and sugar in a large bowl with an electric mixer until creamy. Beat in egg until well combined.

Whisk together flour, cornmeal, baking powder, and salt in a medium bowl.

Gradually add flour mixture to butter mixture; stir until incorporated. Beat vanilla into butter mixture.

Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops.

Place cookie bottoms and tops 1-inch apart on the prepared baking sheets.

Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool completely.

Make filling: Stir together cranberries, brown sugar, and water in a small saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.

Spread a small amount of filling onto one side of the bottom half of a cookie.

Place the top half of the cookie on top of filling. Repeat assembly process with remaining cookies and filling.

Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours.

While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice.

Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar.

Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.

Cream sugar and butter together in a medium bowl with an electric mixer. Beat in egg and lemon zest.

Stir flour, ground almonds, cinnamon, and cloves together in a separate bowl. Gradually stir dry ingredients into wet ingredients. Dough will be stiff and may need to be kneaded by hand in order to come together.

Divide dough in half. Press one half into the bottom of the prepared pan. Place remaining half onto a lightly floured surface and roll it with your hands into a long, 1/2-inch diameter rope.

Spread jam over the dough in the pan. Cut dough rope into lengths and arrange them across the jam in a lattice pattern.

Bake in the preheated oven until top crust is golden, about 40 minutes.

Remove from the oven and set the pan on a wire rack to cool before cutting into 1x2-inch bars.

In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.

Simply Recipes / Cambrea Gordon

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, egg yolks, lemon zest, and vanilla extract on medium-high speed until pale and fluffy, about 2 minutes.

Simply Recipes / Cambrea Gordon

Add the flour mixture to the butter mixture and stir on low speed just until the dough comes together, and no streaks of dry flour remain. Try not to overmix or the dough will be difficult to work with and the baked cookies will shrink.

Simply Recipes / Cambrea Gordon

Divide the dough in half and press each half into a disk about an inch thick so it chills quickly. Wrap the dough in plastic wrap, and chill until firm, at least 1 hour and up to 3 days.

Simply Recipes / Cambrea Gordon

Preheat the oven to 350°F. Line 4 baking sheets with parchment paper and set aside until ready to use.

If you don’t have 4 baking sheets, you can bake them in extra batches, making sure to let the pans cool completely in between batches.

Prepare two additional pieces of parchment about 16 inches long to roll out cookies with and set aside until ready to use.

Remove one of the disks of dough from the refrigerator and let it warm up until it's soft enough to roll but still cold, about 5 minutes. Roll out the dough between the 2 pieces of parchment paper to about 1/8-inch thick, working from the center outward and rotating the dough as you go.

Simply Recipes / Cambrea Gordon

Carefully, peel off the top layer of parchment. Cut out the cookies using a 2 1/2-inch round cookie cutter and transfer to a parchment-lined baking sheet, spacing the cookies about 1 inch apart. If the dough is sticking to the bottom layer of parchment, use an offset spatula or other thin spatula to gently release the cut-out cookies.

The dough scraps can be gathered into a smooth ball, then flattened into a disk to reroll two more times. You should have about 18 to 24 cookies. If at any point the dough becomes too sticky and difficult to work with, chill it in the fridge for 20 minutes.

Place the cut-out cookies in the refrigerator to chill for 20 minutes.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

While the first round of cookies chills and the oven preheats, roll and cut out the second disk of dough. Again, you should have about 18 to 24 cookies, making sure there's the same number of tops and bottoms.

Use a 1-inch round or star-shaped cookie cutter, or the large end of a piping tip, to cut out the center of each cookie.

You should have 18 to 24 round cookies and 18 to 24 cookies with a cut out in the middle.

Place the cut-out cookies in the refrigerator to chill for 20 minutes.

Simply Recipes / Cambrea Gordon

Bake the cookies in batches, two trays at a time, rotating the sheets between oven racks halfway through baking, until the edges turn golden brown and the middle of the cookies look matte and have set, about 12 minutes.

Remove the pans from the oven and place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies onto the racks to cool completely before sandwiching.

Simply Recipes / Cambrea Gordon

Turn over the base cookies and spread with 1 teaspoon of jam, leaving a small border around the edges. Top with the cookies with holes cut out, pressing down lightly. Dust the tops with powdered sugar. Serve.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon