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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.)
