EASY CHRISTMAS COOKIE! Raspberry Linzer Cookies! - The Scran Line
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RECIPE
Cookies
415g - 2 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt
225g - 1 cup unsalted butter, at room temperature
160g - 3/4 cup granulated sugar
1 large egg
1 egg yolk
2 tsp finely grated orange zest
Powdred sugar, for dusting
1 1/2 cup raspberry jam or Nutella.
Instructions:
Cookies
Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine.
In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest. Mix until all combined.
Add half of the flour mixture and use a wooden spoon or spatula to mix until well combined. Add the remaining flour mixture an repeat until a dough forms.
Split the mixture into two and place each dough piece on top of a large piece of baking paper. Cover with another sheet of baking paper and use a rolling pin to roll out to 1/8 inch thick. Chill in the fridge for 30 minutes to firm up. Alternatively you can place it in the freezer in a flat spot for 15 minutes.
Preheat your oven to 175°C / 350°F. Line two baking sheet with baking paper or silicone baking mats. Use a 2-3 inch round fluted cookie cutter to cut out as many cookies as you can. Tranfer to the baking trays as soon as you cut them. You can re-roll the dough scraps and cut out more cookies. Use a small, shaped cookie cutter to cut out windows in half the cookie discs. I used hearts and stars.
Bake for 10-12 minutes or until sides of cookies begin going golden. Let them cool on the baking trays for 5 minutes before transferring to wire racks to cool completely.
Place the cooled cookies with the cut outs on a separate cooling rack over a baking tray and dust with powdered sugar. Add just less than a tsp of raspberry jam or Nutella on the remaining cookies and spread around using a spoon. Sandwich with the dusted cookies to finish.
Notes
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.
Raspberry Pistachio Linzer Cookies | Sally's Baking Recipes
These soft, stunning raspberry pistachio linzer cookies are a little salty and a little sweet, and they always leave a lasting impression. They’re surprisingly easy to make!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #cookies
• More of Sally's baking recipes:
Linzer Cookies Recipe - Raspberry Linzer Cookies - Christmas Cookies
Linzer Cookies are rich and have an intense fruity flavor that comes from raspberry jam. These super-soft, buttery, and melt-in-mouth, sugar-dusted peekaboo shortbread cookies would brighten up any holiday dinner party season. Goes perfectly well with a cup of tea, hot chocolate, or a glass of milk.
The combination of the delicious flavors, classic and buttery taste, and soft texture of these linzer cookies goes to the next level when they are combined with sweet and tart fruit jam.
#cookies #christmascookies #baking
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Click here for the full recipe:
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Servings: 15 medium or 30 small sandwich cookies
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Ingredients For Linzer Cookies
☛ 1 1/4 cups almond flour
☛ 1 1/2 cups all-purpose flour
☛ 1/2 cup + 2 tablespoons sugar
☛ 1 large egg
☛ 1/4 teaspoon of fine sea salt or kosher salt
☛ 1 teaspoon ground cinnamon
☛ 1/2 teaspoon baking powder
☛ 1 teaspoon of vanilla paste or extract
☛ 3/4 cup (12 tablespoons) unsalted butter, softened
☛ 3/4 cup (5oz/142g) butter softened
☛ 1/2 cup granulated sugar
☛ 1/2 cup raspberry jam or any other jam, strained or whisked
☛ 2-3 tablespoons Confectioners' sugar for dusting
How to make Dry Linzer Cookies
1. In a medium bowl, whisk together all-purpose flour, almond flour, cinnamon, baking powder, and salt. Set it aside.
2. To make cookie dough; in a stand mixer or with a hand mixer, beat the butter and sugar together until it is light and fluffy, scraping the bowl as needed, for about 3 to 4 minutes. Add the egg and vanilla to the butter mixture and beat until well combined.
3. Add dry flour mixture in 2 batches and mix to incorporate, or until just combined. Don't overbeat. You can also stir the mixture with a spatula.
4. Divide the cookie dough into 2 portions, pat each half on a plastic wrap, and press into small disks. Refrigerate the discs for at least 1-2 hours or until firm. If you are in a hurry, then you can also freeze them for 30 minutes to 1 hour. We need the chilled dough for easier rolling.
5. When you are ready to bake the cookies, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. To make cookies, remove the dough from the refrigerator and uncover it. At this point, the dough should be chilled, yet soft enough to roll. If it feels rock hard, then let it soften for 5-10 minutes at room temperature.
6. Dust the flour on the surface and roll the disk of dough 1/8 inch thick. For easier rolling, you can also roll the dough on floured parchment paper.
7. Using the desired cookie cutter (I am using round), cut out as many rounds of dough as you can. Then using a smaller round cookie cutter or round piping tip to cut to make a window cutout in the center of half the cookies.
8. Remove the cookies, and gather the dough. Re-roll the scraps, and repeat. If the dough becomes sticky while rolling then place it back in the refrigerator to chill for about 20-30 minutes or until it is chilled and firm.
9. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat until all the dough is used up. You should have about 30 cookies, I have made 2 batches, so I have about 60 cookies.
10. To bake: Place the baking sheet in the oven and bake for 7 to 9 minutes, or until cookies are lightly golden on the edges. Remove the cookies, and let them cool for 5 minutes on the pan, and then place them on a wire rack to cool completely.
11. Place all cookies with the holes in them on a wire rack and dust generously powdered or confectioners' sugar over the top.
12. For the base of the cookie, spread about 1/2 teaspoon of raspberry jam into the center, spreading it slightly. You can use either side of the cookie for placing the filling. To make sandwich cookies, top each jam-filled cookie with sugar-dusted cookies.
13. Linzer cookies are ready to enjoy. They taste best when enjoyed the same day when they are baked. To store, place them in an airtight container and store them at room temperature for up to 4-5 days days or up to 8-10 days in the refrigerator. Or freezer them for up to 3 months.
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Beth's Chocolate Hazelnut Linzer Cookies (KIN COOKIE COLLAB!)
Learn how to make my chocolate hazelnut linzer cookies! A wonderful Christmas Cookie Idea for holiday entertaining. This video is part of a Kin Community's 3rd Annual Cookie Collab, where every day a different YT Creator will post their favorite Christmas Cookie recipes. This one is mine! Hope you enjoy! xx
#ChristmasRecipes #ChristmasCookies #EntertainingwithBeth
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BETH'S CHOCOLATE HAZELNUT LINZER COOKIES RECIPE
Makes (24) Sandwiched Cookies
INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) vanilla extract
1 ½ cups (180g) all-purpose flour
2 cups (240g) of Hazelnut Flour or Hazelnut meal (same thing)
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder
1/3 cup (80 ml) chocolate hazelnut spread (Nutella or other brand)
2-3 tbsp (26-39g) powdered sugar for dusting
METHOD:
Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolk one at a time until well combined.
Then add vanilla extract.
In a smaller bowl combine all-purpose flour, hazelnut flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.
The dough will be very sticky. Remove the dough and form into 2 equal-sized mounds, place on parchment paper or wax paper. Flatten into disks (by folding the paper over it. It will be easier this way than handling it since it is so sticky!) and wrap in paper well. Refrigerate at least 4 hours or over night.
Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.
Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to “bake” this way sitting on the hot tray and firm up.
Then add the star attachment to the Linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
Once the cookies are cooled, dust the tops with powdered sugar.
Then dollop a small amount (about the size of a marble) of Nutella on the bottom cookie, in the center. Top with star tops.
NOTE: Cookies could be baked the day before and assembled the day of.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Linzer Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Linzer Cookies. Linzer Cookies take two almond flavored cookies and sandwiches them together with a layer of jam. They are so pretty, with their top cookie dusted with a thin white coating of powdered sugar and a cutout so you can see the color of the jam.
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Beth's Linzer Cookie Recipe for Valentine's Day | ENTERTAINING WITH BETH
Learn how to make my Linzer Cookie Recipe. This is an easy recipe for Valentines Day! Delicious and perfect for a DIY Food Gift.
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VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
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NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she'll show you a great easy way to make it yourself!
MORE GREAT DESSERT RECIPES FOR VALENTINES DAY!
Chocolate Lava Cake
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
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S'More Pie
Creme Brulee
Tiramisu
Profiteroles
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S'More Pie
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BETH'S LINZER COOKIE RECIPE
Makes 24 2 sandwiched cookies
INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) almond extract
2 cups (240g) all purpose flour
1 ½ cups (180g) of Almond Flour or Almond meal
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder
1/3 cup (80 ml) raspberry jam
2-3 tbsp (26-39g) powdered sugar for dusting
METHOD:
Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolks one at a time until well combined.
Then add almond extract.
In a smaller bowl combine all purpose flour, almond flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.
The dough will be sticky. With floured hands remove the dough and form into 2 equal-sized balls, place on wax paper. Flatten into disks and wrap in paper well. Refrigerate at least 2 hours or over night.
Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.
Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to bake this way and firm up.
Then add the heart attachment to the linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
Then dust both the tops and the bottoms with powdered sugar right on the tray.
Then transfer the raspberry jam to a pastry bag fitted with a small rounded tip. Pipe about ½ tsp (2.5 ml) of raspberry jam to the bottom centers. Spread lightly with a spoon. Top with heart tops.
NOTE: Cookies could be baked the day before and assembled the day of.
HAPPY VALENTINES DAY!