With a sick child and crazy work deadlines, it seemed ages before I could upload a new post. Not to worry, I am back and this time I have a sweet recipe to share. This Christmas I baked some Linzer cookies to share at my office.The original cookie recipe that came along with the cookie cutter set included an egg in the mixture. Since we have few people at work with allergies, I made my cookies without any eggs and they turned out great.
A Linzer cookie cutter set looks like this. But you can use couple small bowls/lids in different diameters to cut out the shapes.
2 1/2 cups unsifted all-purpose flour
1/2 cup unblanched almonds, finely ground
2/3 cup granulated sugar
2 1/2 sticks of softened butter (unsalted)
1/2 tsp cinnamon powder
1/2 tsp cardamon powder
pinch of salt
parchment/wax paper
To decorate the cookies:
1/2 cup of powdered sugar
1 cup seedless raspberry jam.
Method:
1) Cream butter and sugar for 5 minutes with an electric beater.
2) Add flour, almond flour, cinnamon, cardamon and salt to the butter mixture to form a dough ball.
3) Divide the dough into four equal parts. Sandwich the dough between two parchment/wax paper sheets. Roll it out to 1/8-inch thickness. You will end up with four rolled dough sheets.Refrigerate for an hour.
4) Preheat your oven to 375 degrees.5) Peel away top layer of the parchment paper. Using a cookie cutter, cut out small rounds for the bottom part of the cookie. For the top part of the cookie, cut out round cookies with center shapes cut out i.e dainty hearts, stars or little teddy bears. Make sure you have even number of bottom cookie and top cookie with a cut out to form a sandwich.
6) Bake for about 10-12 minutes. Cool
To assemble the cookies:
1) Dust the top part of the cookie with powdered sugar.
2) Put a dollop of jam on the bottom part of the cookie and now placed the sugar-dusted top part of the cookie to form a perfect sandwich.
Enjoy !
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