Friday, December 19, 2008

Linzers with Chocolate and Black Raspberry


I finally had a chance to make the Linzer cookies that I've been wanting to try! There wasn't much else I could do today but play in the kitchen with twelve inches of new snow on the ground. So baking was just fine with me. These turned out so well they will be on the Christmas Cookie Tray for many years to come!


A jar of black raspberries seedless preserves in the frig would be my filling of choice, especially since I wasn't able to get out to the store - no brainer :)


I had seen other people fill them linzer cookies with melted chocolate, which also sounded very appealing, when all of a sudden a little light bulb went on - why not use both! Dark chocolate melted and spread first in a thin layer and left to harden, then deep rich, black raspberry preserves on the top. Ooooooh! These are good!

Chocolate and Black Raspberry Linzers

Adapted from Good Housekeeping
Printable Recipe

Yields: 4 dozen cookies

My personal addition - Ghiradelli chocolate melted and spread thinly and allowed to harder before adding preserves

1 bag(s) (8-ounce) pecans
1/2 cup(s) cornstarch
1 1/2 cup(s) (3 sticks) butter (no substitutions), softened
1 1/3 cup(s) confectioners' sugar
2 teaspoon(s) vanilla extract
3/4 teaspoon(s) salt
1 large egg
2 3/4 cup(s) all-purpose flour
3/4 cup(s) seedless red raspberry jam

In food processor with knife blade attached, pulse pecans and cornstarch until pecans are finely ground.

In large bowl, with mixer on low speed, beat butter and 1 cup confectioners' sugar until mixed. Increase speed to high; beat 2 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. At medium speed, beat in vanilla, salt, and egg. Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.
Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate 4 to 5 hours or until dough is firm enough to roll.

Preheat oven to 325 degrees F. Remove 1 disk of dough from refrigerator; if necessary, let stand 10 to 15 minutes at room temperature for easier rolling. On lightly floured surface, with floured rolling pin, roll dough 1/8 inch thick. With floured 21/4-inch fluted round, plain round, or holiday-shaped cookie cutter, cut dough into as many cookies as possible. With floured 1- to 11/4-inch fluted round, plain round, or holiday-shaped cookie cutter, cut out centers from half of cookies. Wrap and refrigerate trimmings. With lightly floured spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet.

Bake cookies 17 to 20 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.

When cookies are cool, sprinkle remaining 1/3 cup confectioners' sugar through sieve over cookies with cutout centers.

In small bowl, stir jam with fork until smooth. Spread scant measuring teaspoon of jam on top of whole cookies; 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. (If cookies are stored in freezer, you may need to sprinkle with confectioners' sugar again before serving.)

12 comments:

  1. so gorgeous susan! and i love the last ornament~ the sound decadently wonderful!

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  2. Susan - they look fantastic...I never tire of your ornaments.

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  3. I am so NOT getting tired of the Santa's! Gorgeous, keep them coming! I don't have ornaments :) So I love seeing all of yours!

    I don't have Linzer's either :) Yours are fantastic!

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  4. What a treat! Your beautiful cookies and DARLING Santas, too!

    I spy you on FG ~ Hooray Susan!

    The rest of the world needs to discover your talent.

    xo ~m.

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  5. I love the Santa tea pot too, never saw one like it!
    The cookies look fabulous!
    Marigene sent me raspberry chocolate preserves she made....you would love it!

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  6. Susan, 12 " of new snow.... hopefully, January thru March will bring much less snow. And to think, it's not even officially winter yet.

    I'm sure the snow is beautiful, especially since you had heat and electricity and baking ingredients. The linzers are very pretty and what a wonderful combination, chocolate and black raspberry.

    Another lovely group of Santas.... the teapot Santa is very cute and I really like your "pearl" garland. The two-piece ornament with Santa hanging onto the presents is unique ..... Oh, there all adorable!

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  7. Thank you, My Darling Bakers :) I served the Linzers to our friends after we came back here for dessert after dinner out tonight. They loved them!

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  8. Susan, those look fantastic... and I bet they taste even better! I have a lot of black raspberries frozen (picked this past summer). I plan to make preserves with them (when I have time). May need to use some in your recipe! I'm loving your Santas!

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  9. You have a very lovely page. And the snow falling is quite cool. I have no idea how to do anything like that. I love linzer cookies, who doesn't but they are sort of always the same. Love the idea of chocolate. And black rasberry? Double mmm! Great Santa ornaments also. Have a blessed Christmas.

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  10. Perfection..the beautiful jam jar adds to the elegance of your post:)

    Aren't the beautiful cookies Susan?
    We babysat last night and C has left us some:) The Nutellas.
    Your table will be festive and delicious.

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  11. What a beautiful post Susan! The cookies are gorgeous and even the preserves look special. The taste I would love too! Teapot santa...oh I adore him!

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  12. What a beautiful post Susan. The cookies are perfection and I love the little star cut outs displayed along side of them. I will never tire of your Santa collection and I too love the tea/coffee pot one. So unusual looking.

    You did well for staying inside on a snowy day :-)

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