Linzer Tree Cookies PT90M https://img1.recipesrun.com/201907/2019/0731/63/e/953238/300x200x90.jpg These are a reworking of an old “Joy of Cooking” recipe I learned from my friend. They are the precious stars of her holiday cookie plate. The dough can be slightly finicky but can be re-rolled and re-chilled several times so all the scraps get used. The ideal thickness is somewhere between an eighth and a fourth of an inch. They need to be thin but not so thin that the delicate cookie breaks. The roasted almonds can be ground in a food processor. 10 servings Ingredients: Powdered sugar for dusting 1 cup Good-quality raspberry jam, preferably seedless 1/4 teaspoon Kosher salt 1 teaspoon Cinnamon 70 g Finely ground, roasted almonds 2 1/3 cups All-purpose flour 2/3 cup Sugar 1 1/4 cups Unsalted butter, softened

Linzer Tree Cookies

4.3

( By lihui )

These are a reworking of an old “Joy of Cooking” recipe I learned from my friend. They are the precious stars of her holiday cookie plate. The dough can be slightly finicky but can be re-rolled and re-chilled several times so all the scraps get used. The ideal thickness is somewhere between an eighth and a fourth of an inch. They need to be thin but not so thin that the delicate cookie breaks. The roasted almonds can be ground in a food processor.

01 Information

Grade easy
Serving 10 servings
Total Time 90 Mins

02 Ingredients

- Powdered sugar for dusting
- 1 cup Good-quality raspberry jam, preferably seedless
- 1/4 teaspoon Kosher salt
- 1 teaspoon Cinnamon
- 70 g Finely ground, roasted almonds
- 2 1/3 cups All-purpose flour
- 2/3 cup Sugar
- 1 1/4 cups Unsalted butter, softened

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03 Method

Step 1

Heat oven to 350℉. Line baking pans with parchment or silicone baking mats.
Step 2

In a bowl or stand mixer, mix butter and sugar on medium speed until smooth. In a separate bowl, whisk together flour, almond meal, cinnamon and salt. Slowly add dry ingredients, a half-cup at a time, to butter mixture.
Step 3

Divide dough into 3 balls. Place each ball between parchment paper (nonstick works best) and roll into a thin circle, about 11 inches in diameter and just over 1/8-inch thick. Refrigerate flat for at least 15 minutes.
Step 4

Working quickly with one sheet of dough, remove top layer of parchment, then flip onto a clean sheet and remove the bottom layer. Using a tree-shaped cookie cutter, cut 30 shapes for the bottoms of the cookies and place on prepared baking sheets. Reserve scraps to reuse for more cookies.
Step 5

Bake cookie bottoms for about 10 to 12 minutes, or until the edges just begin to brown. Rest for a couple of minutes on the tray, then carefully transfer to a cooking rack. Repeat the process to create the tops, using a pastry tip or a straw to cut out 5 to 7 holes on the trees to resemble ornaments. Open any holes that close during baking.
Step 6

Meanwhile, melt jam with 1 teaspoon of powdered sugar and boil lightly for about a minute. Cool slightly. Assemble cookies by flipping the bottoms, spreading them with a scant teaspoon of jam, dusting the tops lightly with powdered sugar and then gently pressing the tops onto the bottoms. Store airtight between layers of wax paper or parchment for 3 days. Freeze for up to a month.

04 Author

lihui

134 Recipes

Linzer Tree Cookies

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