First, I hope everyone had a wonderful Christmas and I am wishing you all a Happy New Year.
As 2013 is nearly here, I am getting more excited about the possibilities for this blog and the direction I want to take it. I hope you join me on my journey.
And now for your regularly scheduled program. :)
My hubby and I were at the grocery store a few weeks ago and passed by some packages of linzer cookies. Upon seeing his eyes get wide like a kiddo on Christmas morning followed by a “mmm…we should get some of those!” I decided I was going to make some while we had a few days off for Christmas.
Unbeknownst to me, these cookies would be a lesson in patience.
I was bound and determined to make true-blue linzer cookies, made with hazelnuts, all from scratch. Cracking every nut myself.
It turned into a very long process of having to get a nut cracker from my mom as I did not have one, have Will crack all the hazelnuts because my arms have the force of spaghetti noodles, roast & grind the nuts, make the dough, sample the dough, let it chill, sample again, roll it out, sneak another sample, bake the cookies, taste test the cookies, assemble the cookies, eat the cookies.
Now let me remedy this by saying, the end result was directly proportional to the amount of time and energy (and sampling) put forth in making them.
They were marvelous.
So if you’ve got a day to enjoy a long baking process such as this, you should really try these.
Make ’em for your New Years party!
I found this recipe on the lovely blog Eat Live Run. I actually found myself reading through many more posts on Eat Live Run and have added it to the cooking blogs I follow! Check it out!
2 c. flour
1 c. sugar
1 c. ground hazelnuts
1 stick butter, softened
½ t. vanilla
1 ½ t. cinnamon
Pinch of ground nutmeg
½ t. salt
Raspberry jam, for the filling
Powdered sugar, for dusting the tops
THE PREP: Cream together the butter and sugar. Add the egg and vanilla while mixing on low and mix until everything is well combined.
In separate bowl, combine the dry ingredients. Add to the wet ingredient mixture and blend on low until combined. Roll dough in a log form and cover with plastic wrap. Chill for at least one hour but 2-3 hours is best.
Preheat oven to 350 and roll out half of the dough. Punch out circles with linzer cookie cutter (or regular cutter will work). Bake these circles for 12 minutes until edges start to brown.
As the first batch cools, roll out the second half of the dough and punch with the cookie cutter and this time punch out a smaller circle or shape in the middle of each cookie. Bake for 12 minutes.
When all cookies have cooled, spread a thin layer or raspberry jam on the solid cookies and dust the cookies with holes in the middle with powdered sugar and sandwich the two sides together.
Makes about 2 dozen sandwich cookies. You can freeze the unassembled cookies, if needed, and when it’s time to serve them, pull them out and assemble with the jam and powdered sugar.
TIPS: I added just a pinch of milk to make the dough stick together a little easier for rolling up in plastic wrap. Also, if you prefer a simpler alternative, I think you could easily substitute hazelnuts for almonds which are much easier to find at a grocery store and come without the shells.
Have a safe and Happy New Year!