Pie is one of those things I am getting better at. It’s the baking that kills me. Finding that spot where the crust has completely baked and the filling is properly cooked has been pretty difficult.
Linzer Cookie Recipe
This cookie recipe is in the mix as a special request. It is a cookie recipe that does take some time to prepare as it is a 2 part cookie and hazelnuts have to be prepared. I prepared the hazelnuts here.
There are recipes for Linzer Cookies everywhere. The challenge is choosing one and choosing a recipe that works. For a Christmas cookie being given as a gift, and as a recipe I have never attempted before, I decided to choose a recipe from Martha Stewart.
For this Holiday 2011 Cookie Recipe I used:
|Linzer Cookies – Mixed and ready for the freezer|
40 Ounces of Toasted Hazelnuts
4 Pounds of Butter
4 Cups of Sugar
8 Large Eggs
8 Teaspoons of Vanilla
8 1/2 Cups of Unbleached Flour
8 Teaspoons of Baking Powder
8 Teaspoons of Cinnamon
2 Teaspoons of Nutmeg
2 Teaspoons of Salt
– all ingredients should be room temperature
In the future I will also use:
1 1/2 Quarts of Raspberry Jam
1 Cup of Icing Sugar
|Linzer Cookies – Ground Hazelnuts|
The first step was to put the nuts through the food processor fitted with the steel blade and chop the hazelnuts until they are as fine as possible. If the hazelnuts nuts do not process as finely as you want them to be feel free to add some sugar from the rest of the recipe and continue run the food processor for a minute or so
|Linzer Cookies – Sifted Dry Ingredients|
In a large bowl sift flour, baking soda, cinnamon, nutmeg, and salt. Add the ground hazelnuts to this mixture, Mix with your hand to avoid any clumps of hazelnuts.
|Linzer Cookies – Creaming the Butter & Sugar|
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar at medium speed for 2 to 3 minutes. Scrape down the bowl after a minute or so.
|Linzer Cookies – Adding the Eggs|
Add the egg and vanilla to the butter mixture and continue to mix at medium speed for another 2 to 3 minutes, scraping the bowl once during the mixing. Scrape down the bow once more.
|Linzer Cookies – Final mixing|
Slowly add the flour to the butter mixture while the mixer is on low until combined. You will need to scrape the bowl down once or twice.
Remove the mixture from the bowl and wrap tightly in plastic wrap and refrigerate or freeze.
Forming, baking, and filling to be completed at a later date. Subscribe to ensure you see the follow up.
|Linzer Cookies – Dry and Wet Ingredients|
|Linzer Cookies – Mixing after adding flour & hazelnuts|