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
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Friend and cookie extraordinaire, Stephanie TeDesco, visits Arlene to make Texas sheet cake squares, lemon bars, iced orange cookies, cheesecake tassies.
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Christmas Cookies AH0438 Pt. 2 - At Home with Arlene Williams
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Raspberry Thumbprint Cookies: Cookie Jar #14
This tender cream cheese cookie is filled with fresh raspberry jam!
For the recipe go to:
Thumbprint Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Thumbprint Cookies. Thumbprint Cookies are a very popular holiday cookie. They are made with a shortbread-like dough that is formed into balls and then rolled in either finely chopped nuts or dried coconut. The name 'thumbprint' comes from the fact you use your thumb to make an indentation into each ball of dough and then fill it with jam.
There is a newer video of this recipe here:
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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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Raspberry Almond Shortbread Cookies - Thumbprint Cookies Recipe
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In this video I demostrate how to make almond cookies with raspberry in the center. these are almond thumbprint cookies, so easy and delicious.
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INGREDIENTS
2 sticks of butter, softened
2/3 cup of white sugar
1 tsp almond extract
2 cups of all purpose flour
1/4 tsp of salt
raspberry jam
For the glaze (optional)
1 cup of powdered sugar
1/2 tsp almond extract
4 tsp of water or milk
INSTRUCTIONS
1. In a large bowl, add softer butter and sugar and beat until well combined and fluffy. Add almond extract and beat again.
2. Beat in the flour and salt and mix until it forms a dough, use a spatula or your hands to bring the dough together. Wrap cookie dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour or until dough is easy to handle.
3. Preheat oven to 350 F. Using your hands, shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon 1/4 to 1/2 teaspoon of the jam into each indentation. Bake for 10 minutes or until edges are light brown. Allow cookies to cool.
4. For icing, in a medium bowl combine powdered sugar, almond extract and milk or water. Mix to make a drizzling consistency. Drizzle cookies with icing.
Linzer Crumble Pie with Cranberry-Raspberry Jam - Martha Stewart
We love the combination of rich hazelnut shortbread (an easy press-in crust!) and sweet-tart berry jam in this slab pie.
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