How To make Linzer Squares& Thumbprints
1 c Hazelnuts, whole unblanched
-(filberts) 1 c Butter, unsalted
chilled
2 c Flour
2/3 c Sugar
1 t Baking powder
1 t Cinnamon, ground
1/4 ts Salt
2 lg Egg :
separated
1 t Vanilla extract
1 tb Lemon zest finely grated
1 c Raspberry jam :
seedless
Nut coating -- for thumb- -prints (opt) 2/3 c Hazelnuts, unblanched
-chopped finely
Preheat oven to 350 degrees. For Squares, line the bottom and 2 sides of an 8"x8"x2" metal baking pan, with an 8"x16" strip of
heavy duty aluminum foil, well buttered or greased. For Cookies, butter or grease 2 nonstick cookie sheets. Place the hazelnuts on a cookie sheet and bake them, stirring occasion- ally, for 10 to 12 minutes or until they turn golden where the skins crack. Cool to room temperature. Food processor method: Cut the butter into 1-inch cubes, wrap in plastic, and refrigerate. In a food processor with the metal blade, process the nuts with 1/2 c of the flour until the nuts are fine but not powder fine. Add the rest of the flour, the sugar, baking powder, cinnamon, and salt and process for a few seconds until evenly mixed. Pulse in the butter until mixture has the consistency of fine crumbs. Add the egg yolks, vanilla extract, and lemon zest and pulse just until the dough begins to hold together (do not allow it to form a ball.) Electric mixer method: Finely grate the nuts. Soften the butter. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and lemon szest. In a mixing bowl, cream the butter and sugar about 3 mintues or until light and fluffy. Beat in the egg yolks, then the vanilla extract. At low speed, gradually beat in the flour mixture, just until the dough begins to hold together. For the Squares: Remove one cup of the dough and press it into the prepared pan. Spread 2/3 cup of the jam to within 1/4" of the edges. Set aside. Add three tablespoons of the egg whites to the dough remaining in the food processor or mixer and pulse or beat until it is incorporated. Set aside the remining egg whites for the the cookies. Scrape 1 cup of the dough into the pastry bag and close it securely. Pipe the mixture to form a lattice on top of the raspberry filling. Pipe the first line down the center, dividing the square in half. Now pipe 2 more lines, dividing the sqaure into quarters. Then
pipe 4 more lines, each between the existing lines, dividing the squares into eighths. There will be 7 lines. Turn the pan and repeat the process, adding 7 more lines. Next pipe a border line around the 4 edges of the pan. Bake for 30 to 35 minutes or until the dough is golden brown and the jam bubbling. Cook completely in the pan on a wire rack. To unmold, run a small metal spatula between the sides of the pan and the pastry on the 2 siddes without the aluminum foil. Use the foil to lift out the whole square and lide it off the foil onto a cutting surgace. Use a long, serrated knife to cut 2-inch squares. For the most attractive squares, first
cut the square in half in the middle of the center lattice line (not on either side.) Turn the square 1 turn and cut it into quarters following the same directions, forming 16 2-inch quares. For the cookies: Measure the remaining dough into a 1 1/4 inch scoop or 2 level teaspoons and roll it
between the palms of your hands to for 1-inch balls. If you are using the optional nut coating, roll each ball in the reserved egg whites. Lightly flour your hands, if necessary, to prevent sticking. Roll each ball in the chopped nuts. Place the balls 1 1/2 inches apart on the cookie sheets. Use your floured index finger to create depressions in the center of each ball. Fill each depression with 1/4 teaspoon of the remaining jam. Bake for 20 minutes or until the cookies begin to brown lightly. Store in airtight containers at room temperature or in the refrigerator. Keeps 1 week at room temperature, 2 weeks refrigerated. The squares will keep for several weeks refrigerated. The thumbprints become dry. Makes 16 squares and 3 dozen cookies. Original from Rose's Christmas Cookies by Rose Levy Berenbaum This recipe makes both Linzer Squares and Thumbprints, although you need a pastry bag to pipe the dough to make the Linzer Squares. I used the whole recipe to make thumbprints. I made just the thumbprints, not the linzer squares. If you do this as well (it's EASIER), be sure to add the 3 tablespoons of egg white into the dough. The instructions to do this are in the section labeled "for the Squares" and you might miss it if you're not making the squares.
How To make Linzer Squares& Thumbprints's Videos
Vegan Cardamom Thumbprint Cookies | Nutritious Vida
These simple, delicious cookies are the perfect holiday treat!
Vegan Cardamom Thumbprint Cookies_Recipe: nutritiousvida.com/blog/vegan-cardamom-thumbprint-cookies
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Thumbprint Jam Cookies | Jam Drop Cookies | SREE'S BLISSFULLY YUM
Hey friends.
Today I am making Thumbprint Jam Cookies also called Jam Drop Cookies. These are my variation on the traditional Butter Cookies or Shortbread Cookies with tangy raspberry jam and lemon icing. Crispy outside, soft inside, this almost melt in mouth cookies are buttery rich.
Enjoy baking!
Ingredients -
MAKES 14 - 16 Cookies
1/2 cup (115 grams) softened Unsalted Butter
1/4 cup (30 grams) Powdered Sugar
1 cup (120 grams) All Purpose Flour
1/2 tsp (2.5 ml) Vanilla Extract
Zest of 1 Lemon
1/4 tsp (1 ml) Raspberry Jam (for each cookie)
FOR THE ICING
3/4 cup (90 grams) Powdered Sugar
1 1/2 tbsp (22 ml) Lemon Juice
Lemon Blueberry Drizzle Squares
Method -
1. Preheat oven to 180C (350F)
2. Line a baking tray with baking paper
3. In a bowl, beat the butter and sugar till its soft, pale and fluffy.
4. Add vanilla extract and lemon zest and mix well.
5. Add the flour in 2 batches to the butter mixture and fold in until completely combined.
6. Scoop out 1 tbsp portion of the dough and form a ball within your palm.
7. Place on the baking tray and press in the center with your thumb. Smooth out the cracks.
8. Drop the jam in the center of the cookie.
9. Prepare all the cookies like this.
10. Bake in a preheated oven for 15-18 minutes for soft melt in mouth cookies or a little longer if you want them to brown a little.
11. Mix lemon juice with powdered sugar and make a runny glaze.
12. Transfer the glaze to a ziplock bag. Snip off the end of the bag and glaze the cookies.
13. Serve to enjoy
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Welcome to Blissfully Yum.
I am Sreekala .A. Nair. A homemaker and a homebaker. I have had a passion for baking since long and now I want to share my passion with the world. My recipes are inspired by my Mom, many bake bibles, and cookbooks and fellow YouTubers. I live in Abu Dhabi, the United Arab Emirates with my husband and very handsome 2-year-old twin boys. So my recipes are for them and have to be approved by them.
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Lemon Blueberry Drizzle Squares
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Whole Wheat Linzer Cookies | Homemade healthy Jim Jam Cookies | NotjustcakesbyRicha | Rasoisaga
Let's learn some healthy baking in today's LIVE session with Richa Sharma, an amazing homebaker based in Bangalore.
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Here are the ingredients you need for baking these cookies at home:
Whole wheat flour 120gms
Butter 60gms
Sugar powdered 60gms
Salt pinch
Milk 1/2 tbsp
Baking powder 1/2tsp
Jam , as per the size of your cookies
Steps :
1. Beat butter till it turns pale/whitish
2. Add the sugar and beat again for a few minutes
3. Add dry ingredients and mix with hands
4. Add milk and make a dough by just taking it together, do not knead
5. Place the dough between parchment paper and roll till thickness of 1/8 mm
6. Cut with help of a cookie cutter
7.Make a hole with small cutter in one part
8.Place it on each other and stick with water
9.Fill the center with jam of your desired flavour.
10.Bake at 150 degrees in a preheated microwave oven for 20 minutes or till the cookies turns brown.
Important points to remember :
1. Preheat the oven
2.Cool cookies for 30 min before serving
3.Keep cookies in the fridge 15-20 minutes before baking
4.Do not knead the dough.
Enjoy these healthy, homemade cookies which are a favourite among kids! Don't forget to like, share, subscribe and comment your feedback on the video.
Cheers!
Easy Thumbprint Cookies (Jam cookies) #christmastreats #christmasspecial #holidaytreats #cookies
Thumbprint cookies or popularly known as Jam cookies are perfect for the holiday season. Kids enjoy making these and is liked by adults and kids alike. Try them and enjoy with some hot coffee or milk.
Don't forget to check out the full written recipe on the blog for more tricks and tips to bake the perfect cookies this Christmas.
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lynnskitchenjournal.com
Don't forget to Subscribe, like and share.????
Let me know in comment section how it turned out for you.
12 Christmas Cookies That Will Impress Everyone You Know | NYT Cooking
These are 12 Christmas cookies for the modern era. Susan Spungen is a food stylist and cookbook author. She created these cookies as reimagined classics. Marbled Tahini, Dirty Chai Earthquakes, Homemade Pocky and more. Get the recipes:
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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