Happy New Year folks! hope you had a wonderful holiday season with your family. After a long gap of two months, I am here to share a new recipe. The last couple of months I was busy as my parents came to visit us for the first time. We spent quality time together and created lots of nice memories that will bring smiles for a long while. As my culinary journey started from US, I never got an opportunity to cook for them in my own kitchen. This time I fulfilled my long-cherished wish to serve my father, who is a big time foodie and he always appreciates whatever I cook for him. Anyway, once they have returned back to India, slowly I am getting back to the blog. Like every year, during Christmas time, I made some cookies and Fruit Cakes. This year we baked Linzer cookies for Santa, who came on time, ate and left the gift for my 9-years old :-) Good to see that he still believes in Santa.
The name of Linzer cookies seems to have come from the city of Linz, Austria. Any flavor of jam or preserves can be used to sandwich the cookies together, though traditionally black currant preserves were used as a filling. Here I used raspberry jam, bought from the store. The baked cookies are quite crisp, but once they are filled with the jam they start to soften. If you want to keep the cookies crisp, fill them with the jam only on the day of serving. So turn on your oven and make some cookies. Whether it’s Christmas or not, winter is the best time for baking, a lovely way to make your home warm.
Almond Flour: 1 cup
All Purpose Flour: 2 cup
Ground Cinnamon: 1/2 teaspoon
Unsalted Butter: 2 sticks, at room temperature
Granulated white sugar: 3/4 cup
Egg yolks: 2 large
Vanilla extract: 1 teaspoon
Salt: a pinch
Raspberry jam: 1/2 cup
1. Preheat the oven to 350 degrees F or 180 degrees C.
2. whisk all-purpose flour, cinnamon, and salt. Set it aside.
3. In the bowl of the electric mixture or with a hand mixture beat the butter and sugar, until it is light and fluffy. Add vanilla extract and egg yolks. Beat it well. Beat in the ground almond and finally add the flour mixture.
4. Make a dough. Divide the dough in half, cover with plastic wrap and refrigerate it until it is chill.
5. Line two baking sheets with parchment paper. Remove one of half dough from the refrigerator and roll out on a lightly floured surface to the thickness of 1/4 inch. Cut out desired shapes using a lightly floured 3-inch cookie cutter. Place the cookies 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter and cut out the centers of the half of the cookies. If you want, you can buy a Linzer cookie cutter set. I have used those.
6. Chill, reroll the scraps and cut out the cookies until you are done. Repeat it with the second half of dough. The dough will make 24 to 26 3-inch cookies. If it makes 24 cookies, you have to make 12 full cookies and 12 cutout cookies.
7. Put the unbaked cookies in the refrigerator for 15 minutes to chill it. Bake cookies for about 10 minutes to 12 minutes or until the edges are brown. Remove from the oven and let cookies cool.
8. Lightly dust the tops of the cutout cookies with powdered sugar. Spread a teaspoon of jam on the bottom surface of the full cookie. Now place the cut-out cookie on top and gently sandwich them together,