1 year, 9 months ago
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Real bakery style Linzer tart recipes please
Old fashioned Linzer tarts.
My dad used to eat these by the box full. He would go to a bakery and by box after box of them and eat them. They were small round cookies that had a scalloped edge all the way around. They were filled with raspberry compote, more like crushed fruit and the top cookie had a hole in the center so the filling could squish out. When baked the filling became almost like fruit leather. Then they were dusted with lots of powdered sugar. I have seen linzer tart cookie cutters, but no one seems to have a good recipe for the bakery cookie part. It is almost like it’s special cookie dough that is used. I want to make some for my family as a traveling treat.
My dad used to eat these by the box full. He would go to a bakery and by box after box of them and eat them. They were small round cookies that had a scalloped edge all the way around. They were filled with raspberry compote, more like crushed fruit and the top cookie had a hole in the center so the filling could squish out. When baked the filling became almost like fruit leather. Then they were dusted with lots of powdered sugar. I have seen linzer tart cookie cutters, but no one seems to have a good recipe for the bakery cookie part. It is almost like it’s special cookie dough that is used. I want to make some for my family as a traveling treat.
images:
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M$2 Answers
Ingredients
1 1/4 cups unsalted butter, softened
2/3 cup white sugar
2 cups sifted all-purpose flour
1 3/4 cups ground almonds
1/8 teaspoon ground cinnamon
5 tablespoons raspberry jam
1/3 cup confectioners' sugar for decoration
Directions
1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
2. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
3. Preheat oven to 325 degrees F (165 degrees C).
4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
5. Arrange them on an ungreased baking sheet leaving about and inch of space between them.
6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
7. Spread tops of the solid circles with a thin coating of jam, lay a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.
1 1/4 cups unsalted butter, softened
2/3 cup white sugar
2 cups sifted all-purpose flour
1 3/4 cups ground almonds
1/8 teaspoon ground cinnamon
5 tablespoons raspberry jam
1/3 cup confectioners' sugar for decoration
Directions
1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
2. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
3. Preheat oven to 325 degrees F (165 degrees C).
4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
5. Arrange them on an ungreased baking sheet leaving about and inch of space between them.
6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
7. Spread tops of the solid circles with a thin coating of jam, lay a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.
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M$Report Abuse
Linzer Tarts cookies is not only great for travelling, it is also a good addition when it comes to family picnics, gatherings and special occasions. This cookie has a distinct flavor that easily captures the tastes of one's palate. Kids and adults alike, love to taste it's every delicious bites and just by munching every bit of it, they will hardly noticed that nothing is left on the plate.
One other thing, the preparation for this type of cookie is very easy and can be replicated in every kitchen if mother's would try it, they would hardly take a sweat. When this cookie is served, the smell is already enticing enough for the family, that they would eat the cookie just to beat the jealous tastes.
And here is the recipe of LAURA'S LINZER TARTS, courtesy of cooks.com:
1 1/2 c. butter
4 c. flour
1 c. light brown sugar
1 jar raspberry preserves
Confectioners sugar for dusting
Cream butter and sugar until fluffy. Slowly add flour. Blend well. Wrap in wax paper and chill until firm. Roll out on lightly floured surface. (Not too thin.) Cut with cookie cutter or water glass, even number of cookies. Using small cutter or bottle cap, cut hole in center of half of the cookies. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cookies will almost look uncooked. Cool on rack. Place cookies on flat surface. Warm preserves and place about 1 tablespoon preserves on cookie half. Cover with top. Gently press to close. Add a bit more preserves to hole to fill if desired. Allow to cool and set completely. Dust with confectioners sugar.
One other thing, the preparation for this type of cookie is very easy and can be replicated in every kitchen if mother's would try it, they would hardly take a sweat. When this cookie is served, the smell is already enticing enough for the family, that they would eat the cookie just to beat the jealous tastes.
And here is the recipe of LAURA'S LINZER TARTS, courtesy of cooks.com:
1 1/2 c. butter
4 c. flour
1 c. light brown sugar
1 jar raspberry preserves
Confectioners sugar for dusting
Cream butter and sugar until fluffy. Slowly add flour. Blend well. Wrap in wax paper and chill until firm. Roll out on lightly floured surface. (Not too thin.) Cut with cookie cutter or water glass, even number of cookies. Using small cutter or bottle cap, cut hole in center of half of the cookies. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cookies will almost look uncooked. Cool on rack. Place cookies on flat surface. Warm preserves and place about 1 tablespoon preserves on cookie half. Cover with top. Gently press to close. Add a bit more preserves to hole to fill if desired. Allow to cool and set completely. Dust with confectioners sugar.
images:
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M$
