Tag Archives: cookies

mini linzer cookies

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i’ve been meaning to post this recipe for quite some time. it is THE favorite cookie recipe of my brother which is amazing as his idea of a dessert is the occasional Hershey’s kiss or two. how are we are related, i have no idea. apparently it’s also become a favorite of my brother’s 5th grade class, in particular his teacher. she absolutely loves these cookies and always asks to keep whatever leftover cookies or crumbs remain. i am a demi-god in her eyes.

they do require quite a bit of laborious tedium but are SO worth it. the shortbread cookie base is so crumbly and slightly nutty with the addition of ground pecans and with the sweet raspberry jam center, they are absolutely divine, kinda like your new status after you make these cookies.   

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Mini Linzer Cookies

¾ pound (3 sticks) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
2/3 cup ground pecans
3 cups flour
½ teaspoon salt
¾ cup seedless raspberry jam
Confectioners’ sugar, for dusting

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar.  Add the ground pecans and vanilla.
In a medium bowl, sift together the flour and salt, then add them to the creamed mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into 2 flat disks. Wrap in plastic and chill for about an hour.

Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter.
With ½ of the rounds, cut a hole from the middle of each round with a small cookie cutter. Place all the cookies on an ungreased baking sheet and chill in the refrigerator for 15 minutes.

Preheat the oven to 350 degrees F.

Bake the cookies for 10 to 15 minutes, until the edges begin to golden. Allow to cool to room temperature on a baking rack.

Dust the top of the cut-out cookies with confectioners’ sugar.
Spread raspberry jam on the flat side of each solid cookie and press the two different sides together.

makes about 40 cookies

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gingerbread fest

as promised, here are the lovely gingerbread masterpieces created from the hands of myself, my sister, and my 10-year old brother. 

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brother's, sister's, mine

Gingerbread Dough

1 cup light corn syrup
½ cup firmly packed brown sugar
½ cup butter
4 cups all purpose flour
1 tablespoon ginger
1 tablespoon cinnamon

In a small pan, cook corn syrup, brown sugar and butter over medium heat, stirring until smooth and cool.

In a large bowl, combine flour, ginger, and cinnamon.  Whisk together.  Add corn syrup mixture, stirring until dough forms.  Chill dough for at least an hour. 

Preheat oven to 350 degrees F.  On a lightly floured surface, roll dough to about 1/4-inch thick rectangle.  The dough is stiff and hard to roll but your biceps will survive.  Cut templates and place on baking sheets.  Bake for 15-20 minutes until the edges are just browned.  Let cool slightly on sheets before transferring to racks.  Let cookies cool completely before construction and decoration.

Meringue Icing

1 pound confectioners’ sugar
½ teaspoon cream of tartar
2 egg whites
¼ cup boiling water

In a bowl, combine the confectioners’ sugar, cream of tartar and egg whites.  Whisk together until combined.  Slowly add the boiling water one tablespoon at a time.  Beat until icing forms stiff peaks.  Use generously for house

Yield: one 5 x 4 x 6 inch house + 2-3 extra figures

we decorated our little houses to a diabetic heart’s content. 
my favorites: my cookie crisp rooftop,  my brother’s pretzel fence, and my sister’s rooftop scaling gingerbread man, GINGY. this is one family tradition i never get tired of.

MERRY CHRISTMAS eve and happy 23rd anniversary to my parents… don’t forget to leave cookies & milk for santa tonight!

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cookies galore!

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so in my last post i mentioned cookies yet did not follow up with a single recipe (i thought the sticky buns were enough to induce a sufficient sugar coma). but as promised, this post is purely dedicated to COOKIES! 

maybe it’s because they appeal to the childhood hearts of old and young but cookies are my go-to baking treats. they’re easy to put together, easy to eat, and simply indulgent to a fault!  as a little girl, i loved helping to bake cookies with my mom as it is so friendly for little hands– ok, enough gushing let’s get to the good stuff!

Above are the basic Peanut Butter Blossoms with a twist.  We ran out of Hershey kisses so instead substituted with CRUNCH bells and mini marshmallows + Hershey’s chocolate (kinda like a jazzy smores cookie!)  definitely an upgrade for the holidays.

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for my brother’s 5th grade teacher and our neighbor, i decided to bake two recipes i’ve been dying to try: Martha Stewart’s Cranberry Pistachio Biscotti and Alton Brown’s Paradise Macaroons.  then to top it all off we (my brother and i) made his favorite Linzer Cookies for his whole class. too many cookies? never.

sadly there are NO pictures (i know, i’m kicking myself in the tuckus for that laziness) i promise they were all delicious– quality recipes that produced perfect holiday cookies.

on another cookie note, last night was our annual GINGERBREAD house night!

post on that to come. promise!

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