last week i won this fab little treat cookbook from Dara & Co.’s blog giveaway on Minnesota Monthly’s website. this is a great cookbook for making some very stylish looking desserts. i was really excited to win and the timing is perfect for me to have some new recipes to try for holiday baking. thanks, Minnesota Monthly!
after reading through the whole thing, i let the mister browse and pick which recipe he wanted to taste first – SO, without further ado – linzer cookies!
LINZER COOKIES (from Sweet Chic)
1 cup roasted hazelnuts (helpful tip on removing the skins)
3/4 cup + 1 tablespoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 stick chilled, unsalted butter, cut into little pieces
1 large egg
1 tablespoon vanilla extra
1 cup jam (i used simply fruit schmucker’s raspberry jam. i also made my cookies a bit big, so didn’t need even close to a whole cup of jam)
using a food processor, grind hazelnuts and 1 tablespoon sugar to a fine texture
combine ground hazelnuts, flour, baking powder, salt and cinnamon in a medium bowl – whisk until all ingredients are thoroughly combined and there are no lumps
in a separate bowl, beat 3/4 cup sugar and butter until they form a coarse mixture, about 1 minute (using cold butter results in a flakier cookie – you can warm the butter and cream the butter and sugar too, if you want)
mix egg and vanilla in a small bowl. add to the butter mixture and mix until everything is thoroughly combine. add half of the flour mixture and mix on low for about 30 seconds, until it’s all JUST combined. then add the rest and do the same, mixing for about another 30 seconds
remove dough from bowl, form ball (or log or whatever, just press the dough together) and wrap in plastic. refrigerate for at least 30 minutes. dough can be refrigerated for up to 3 days if necessary
when dough is ready, preheat oven to 350 and line cookie sheets with parchment paper
form dough into 1 inch balls, space them about 1 inch apart on cookie sheet. use your thumb or 1/2 teaspoon spoon to make indent in the middle. then use the same 1/2 teaspoon and spoon jam into the depressions
bake 18-20 minutes. cool. and eat!