Granted, these cookies have nothing to do with Linzer tarts, but a few days ago I made Linzer cookies and thought they were so good I'd like to make a variation and this is what I came up with. The Linzer cookie recipe follows.
8 oz. butter at room temperature
½ cup granulated sugar
2 ½ cups flour
½ cup cocoa
8 oz. white chocolate
2 small candy canes, finely crushed
Preheat oven to 325°
- Sift together flour and cocoa.
- Combine butter and sugar in mixer and beat until well blended.
- Gradually add flour mixture and beat until combined.
- Turn mixture out onto counter and knead lightly.
- Divide mixture in half.
- Place on a sheet of waxed paper, pat out slightly, cover with a second sheet of waxed paper and roll out until about ¼" thick.
- Cut out into 1½" circles and place on parchment lined cookie sheet.
- Repeat with second half of dough, cutting out a circle or star in center of circles.
- Gather scraps together and reroll.
- Bake for about 12 minutes or until just set.
- Remove to cooling racks and cool completely.
- Melt chocolate, add crushed candy canes and mix well.
- Spread a small teaspoon of chocolate mixture on bottom cookie, top with cutout cookie and allow to set.
These will keep for a few days or may be frozen.
To make Linzer cookies
Follow the same recipe, substituting ½ cup of ground hazelnuts in place of the cocoa powder and spread the cookies with seedless raspberry jam.
Watch the video demonstration:
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