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Linzer cookies define holiday baking! Sharing with you a recipe that I took from Woman’s Day magazine in 1992. (Yes, it’s really that old!) I have been baking these every year since then and the recipe has never failed. They're not only delicious, linzers are by far the prettiest cookies of the season!
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Ingredients
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1 cup all purpose flour
1 cup blanched almonds finely ground in a food processor
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, yolk separated from white
2 teaspoons vanilla extract
1 tablespoon water
1/4 cup confectioners' sugar
1/4 cup seedless red raspberry jam
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Procedure
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1. Mix flour, almonds, cocoa, cinnamon, and cloves.
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2. In a large bowl, beat butter, granulated sugar, and egg yolk with electric mixer until pale and fluffy. With mixer on low, gradually add flour mixture until blended.Â
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3. Press together to form a dough. Wrap in plastic and chill 1 hour or until dough is firm enough to handle.
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4. Heat oven to 350° F. Lightly grease cookie sheets.
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5. On a floured surface with floured rolling pin, roll dough out to 1/8 in thickness. Cut dough with 1 1/2 in round cookie cutter. Place half the rounds 1/2 in apart on prepared cookie sheets. With 3/4 in heart-shaped cutter, cut out hearts from centers of remaining rounds.Â
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6. With fork, beat egg white and water until foamy. Brush solid rounds with egg-white mixture. Top with rounds that have cut-out hearts in center. Brush tops and sides of cookies with egg-white mixture.
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7. Bake 12-15 minutes until cookies are firm and light brown around the edges. Remove to wire rack to cool.
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8. Re-roll scraps and remaining dough. Cut out and bake as directed. Store unfilled cookies airtight up to 2 weeks or freeze.
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9. Just before serving, dust with confectioners' sugar. Stir jam to make it runny, then put into a plastic bag. Snip off a very small tip of one corner. Carefully pipe jam unto hearts.
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Makes 60 cookies. Per cookie: 50 calories, 1 g protein, 5 g carbs, 3 g fat, 8 mg chol, 17 mg sodium.
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