Category Archives: Christmas

Hazelnut Linzer Tart Cookies

 
Hazelnut Linzer Tart Cookies
Hazelnut Linzer Tart Cookies

 

 

 

 

 

 

Hazelnut Linzer Tart Cookies

Linzer Tart Cookies are a Christmas tradition and these with Hazelnuts are sure to become one of your families favorites.  They do take a bit of work and time but the end result is certainly worth it.

This recipe will make about 4 dozen cookies with a 2½” diameter cookie cutter.  The only special equipment you will need is either a corresponding smaller cookie cutter or an aspic cutter to  make a hole in the top cookies and a small fine mesh strainer to sprinkle the powdered sugar.

Ingredients for Hazelnut Linzer Tart Cookies
  1. 6oz Hazelnuts finely chopped
  2. 1 cup dark brown sugar
  3. 5 cups all purpose flour
  4. ½ tsp salt
  5. 1 tsp baking powder
  6. ¼ tsp ground cinnamon
  7. 2 cups= 1# butter softened
  8. 2 eggs
  9. 2 tsps vanilla
  10. 2/3-1 jar red raspberry preserves with seeds
  11. 2-3 Tbsps brandy or Cognac (optional)
  12. ½ cup (appox.) powdered sugar

Directions for Hazelnut Linzer Tart Cookies

If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen.  Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.

In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.

In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.

In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy.  With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second.  Now add the vanilla.  Once all are combined begin to add the flour until all in incorporated completely.

Roll the dough out and form into a large ball and cut into 4 equal portions.  Roll each quarter into a ball and flatten into a round.   Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.

Preheat oven to 350º

Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8″ thick.  Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat.  Use the smaller cutter to remove the center of half the cookies.

Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges.  Remove from the oven and allow to cool completely.

Repeat with the other three rounds.  If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.

For the Fillimg:

In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.

Place about a teaspoon of preserve on the flat side of the whole cookies.

Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.

Store in an air tight container in layers with wax paper in between.

 

Here are a few items to help make this recipe:
https://www.amazon.com/dp/B01M8NIGA4/ref=as_li_ss_tl?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2329824862&pf_rd_r=RDCMDRPEYE8BK9SN64KS&pd_rd_wg=xU3Ej&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_w=WRgc8&pf_rd_i=snowflake+cookie+cutters&pd_rd_r=29CXPJXYY4PYY1MS36S0&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=108ff72fc9db774bfd5d1c0ccf19dec6
https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B01HKALEC0/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1482086160&sr=1-1-spons&keywords=silpat&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=8c12f9721e348648bb4778333c0e1ed9

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

They are fruity and taste fine, but at this time of year a S.A.P.P. such as I has only thoughts of Scottish Shortbread Cookies, but in a pinch these will do. 5 paws

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Hazelnut Linzer Tart Cookies

Hazelnut Linzer Tart Cookies

Ingredients

  1. 6oz Hazelnuts finely chopped
  2. 1 cup dark brown sugar
  3. 5 cups all purpose flour
  4. ½ tsp salt
  5. 1 tsp baking powder
  6. ¼ tsp ground cinnamon
  7. 2 cups= 1# butter softened
  8. 2 eggs
  9. 2 tsps vanilla
  10. 2/3-1 jar red raspberry preserves with seeds
  11. 2-3 Tbsps brandy or Cognac (optional)
  12. ½ cup (appox.) powdered sugar

Instructions

  1. If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.
  2. In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.
  3. In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.
  4. In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy. With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second. Now add the vanilla. Once all are combined begin to add the flour until all in incorporated completely.
  5. Roll the dough out and form into a large ball and cut into 4 equal portions. Roll each quarter into a ball and flatten into a round. Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.
  6. Preheat oven to 350º
  7. Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8" thick. Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat. Use the smaller cutter to remove the center of half the cookies.
  8. Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges. Remove from the oven and allow to cool completely.
  9. Repeat with the other three rounds. If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.
  10. In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.
  11. Place about a teaspoon of preserve on the flat side of the whole cookies.
  12. Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.
  13. Store in an air tight container in layers with wax paper in between.
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Shortbread Linzer Tart Cookies

Shortbread Linzer Tart Cookies
Shortbread Linzer Tart Cookies

 

 

 

 

 

 

Shortbread Linzer Tart Cookies

Being a little enthusiastic this year I decided to try a new twist, making a combination of two of my favorite Christmas Cookies.   This is a slight adaption of my World’s Best Shortbread Cookies that is although time consuming certainly worth the effort.

I don’t often try to endorse a product and really any raspberry jam or preserve that you like will probably work just fine, it’s just that I have always had success with Smucker’s. 

Special tools needed if you have them would be small aspic cutters to create the centers , but if you don’t have them just make the cookies without the cutouts.

Ingredients for Shortbread Linzer Tart Cookies

  1. 2 cup Butter softened
  2. 1 cup granulated sugar
  3. 3 cups all purpose flour
  4. 1 cup ground almonds or Hazelnuts
  5. 1 egg yolk
  6. 1 tsp vanilla
  7. 1 or 2 jars Smucker’s raspberry preserve
  8. powdered sugar to top the cookies
  9. 2-3 Tbs Bransy or Cognac (optional)

Directions for Shortbread Linzer Tart Cookies

Pre heat oven to 300°.

In the bowl of a mixer cream the butter and sugar until light and fluffy.

Add the egg and vanilla and continue to mix until all combined.  Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.

Divided the dough in half and refrigerate  half covered in plastic wrap.  Roll the dough out to about a ¼ inch thickness, you don’t want the cookies too thin as they are slightly crumbly.

Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.

Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 – 30 minutes until the cookies are just beginning to brown.

Remove to a wire rack and allow to cool completely.

Lightly spread the jam on one side of the bottom cookies.  Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.

Optionally take the preserve and put in a small sauce pan and add 3 Tbs of Brandy for every full jar of preserve bring up almost to a boil and stir to combine, then allow to cool and thicken before placing on the cookies.

Store in an air tight container.

Here are a few items to help make this recipe:
KitchenAid KP26M1XER 6 Qt. Professional 600 Series – Empire Red
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8″ x 16-1/2″

 

100_2875

 

 

 

 

 

 

 

 

I’m going to sleep tonight with visions of shortbread linzer tarts in my head—– and tummy! Yum!!!!!!  5 Paws

IMG

 

 

 

 

Shortbread Linzer Tart Cookies

Shortbread Linzer Tart Cookies

Ingredients

  1. 2 cup Butter softened
  2. 1 cup granulated sugar
  3. 3 cups all purpose flour
  4. 1 cup ground almonds or Hazelnuts
  5. 1 egg yolk
  6. 1 tsp vanilla
  7. 1 or 2 jars Smucker's raspberry preserve
  8. powdered sugar to top the cookies

Instructions

  1. Pre heat oven to 300°.
  2. In the bowl of a mixer cream the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.
  4. Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don't want the cookies too thin as they are slightly crumbly.
  5. Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.
  6. Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 - 30 minutes until the cookies are just beginning to brown.
  7. Remove to a wire rack and allow to cool completely.
  8. Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.
  9. Store in an air tight container.
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Christmas Tree Cookies

Christmas Tree Cookies
Christmas Tree Cookies

 

 

 

 

 

 

 

Christmas Tree Cookies

I still am in the learning stages of decorating cookies.  It’s a rather tricky process of gaining expertise in the icing and their use.  I circumvented a big chunk of the decorating in this recipe by coloring the dough instead of applying a green icing over the entire cookie.

 

 

Ingredients for Christmas Tree Cookies

  1. 3 ¾ cups all purpose flour
  2. 1 tsp baking powder
  3. ½ tsp salt
  4. 1 cup softened butter
  5. 1 ½ Cups granulated sugar
  6. 2 whole eggs
  7. 1 Tbs vanilla
  8. 1+ tsp dark green food coloring

Directions for Christmas Tree Cookies

Preheat oven to 400º

In a large bowl combine the flour, baking powder, and salt.

In the bowl of a mixer cream the butter and sugar .  With the mixer on low add the eggs one at a time and combine thoroughly  .

Add the vanilla and the food coloring mix well.  With the mixer on low, slowly add the dry ingredients and mix until a dough forms. If it looks too light green add a little more coloring.

Divide the dough in thirds and wrap in plastic wrap and refrigerate for at least 3 hours to overnight.

On a well floured surface roll the dough out to about a ¼ inch thickness and using a Christmas tree cutter cut out the shapes and place on a lightly greased sheet pan or one with a silpat.  You can decorate with sprinkles at this point or wait until cookies are cool to ice or do both.

Bake for 8 – 10 minutes until the edges begin to lightly brown.  Remove from the oven and carefully place on a cooling rack to cool completely

Once cooled decorate as you wish.  For the ones in the picture I used Royal Icing.

Royal Icing

 

I have also discovered I do not have the patience or artistic talent to create great looking cookies.  If your looking for a good blog about cookie decorating try http://bakeat350.blogspot.com or http://sweetopia.net/  two  very great looking cookie sites.

There are a number of different recipes for Royal Icing, which is an icing that will harden rather quickly and is great for decorating.  For ease in making I use the meringue powder, or when I can find it pasteurized egg whites.

 

Christmas Tree Cookie
Christmas Tree Cookie

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Wilton Meringue Powder, 8 oz Can
24 Pcs Icing Piping Nozzles Pastry Tips Cotton Bag Cake Decoration Kit Icing Crafts
DayMark 115435 12″ Hand-E-Grip Disposable Pastry Bag with Dispenser (Roll of 100)

 

 

The Official Taste Tester & Santa Lookout
The Official Taste Tester & Santa Lookout

 

 

 

 

 

 

 

 

 

I just love this time of year.  So many old familar smells and all those cookies, there is a big sock on the chimney that has some very interesting scents coming from it, I wish I could read a calendar so I’d know how many days to Christmas.

 

 

[yumprint-recipe id=’116′] 

 

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved