"These tasty Linzer cookies are inspired by Linzer torte, an Austrian dessert featuring a nutty, jam-filled pastry with a lattice-designed top. Depending on the region and country you're in, you'll find these cookies under a variety of names. This version uses lingonberry jam for the filling, a drizzle of white chocolate and a dusting of crushed dried raspberries."
"Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until just combined, about 2 minutes. Add vanilla; mix, scraping the sides, until combined, about 30 seconds. Reduce mixer speed to low; add the flour mixture, 1/2 cup at a time, mixing just until the dough starts to come together. Spoon the dough onto a sheet of parchment paper and flatten into a circle about 1 inch thick. Wrap and refrigerate for 1 hour."
"Roll the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, use a 1-inch cookie cutter to cut a circle (or other shape) from the middle of each round. Place the cookies on the prepared baking sheets and refrigerate for 15 minutes. Reroll the dough up to 2 times. Discard any remaining dough."
Linzer cookies are made from a blend of all-purpose, whole-wheat pastry, and almond flours with butter, sugar, and vanilla for a nutty, tender dough. The dough is mixed, chilled, rolled to 1/4-inch thickness, and cut into 2-inch rounds, with half the rounds featuring a 1-inch cutout to form a window. Cookies are refrigerated before baking at 350°F until edges brown, then cooled on the pan. Sandwich the solid rounds with lingonberry jam and top with the cutout rounds, then finish with melted white chocolate and crushed freeze-dried raspberries for garnish. The result is a butter-forward, jam-filled shortbread cookie with a decorative, fruity finish.
Read at Alternative Medicine Magazine
Unable to calculate read time
Collection
[
|
...
]