Strawberry Cardamom Linzer Cookies Recipe



Linzer Cookies

Ingredients
1/2 c. blanched almonds
granulated sugar
2 3/4 c. all-purpose flour
1 tbsp. grated fresh lemon peel
1/2 tsp. baking powder
1/4 tsp.
butter or margarine
package cream cheese
large egg
confectioners' sugar
1/2 c. seedless red raspberry or other favorite jam
Directions
  1. In food processor with knife blade attached, blend almonds with 1/2 cup granulated sugar until almonds are finely ground. Add flour, lemon peel, baking powder, salt and remaining 1/2 cup sugar; pulse until evenly mixed. Add butter, cream cheese, and egg, and process just until dough forms, occasionally stopping processor and scraping side with spatula.
  2. Divide dough in half; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or place dough in freezer for 30 minutes.)
  3. Preheat oven to 350° F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8-inch thick. With floured 3-inch fluted round cookie cutter. cut dough into as many rounds as possible. With floured 1-inch star or fluted round cookie cutter, cut out and remove centers from half of rounds. Reserve centers and trimming to re-roll. With lightly floured wide spatula, carefully place rounds, about 1 inch apart, on ungreased large cookie sheet.
  4. Bake cookies 12 to 14 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool completely. Repeat with remaining dough and reserved centers and trimmings.
  5. When cookies are cool, sprinkle confectioners' sugar through sieve over cookies with cutout centers. In small saucepan, melt jam over low heat, stirring frequently. Brush whole cookies with melted jam; place cutout cookies on top. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week or in freezer up to 2 months.





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Date: 05.12.2018, 11:11 / Views: 83254