Christmas Cookies: Dozens of Classic Yuletide Treats for the Whole Family by Monika Romer

Author:Monika Romer [Romer, Monika]
Language: eng
Format: epub, azw3, pdf
Publisher: Skyhorse Publishing
Published: 2015-11-02T23:00:00+00:00

Filled Linzer Cookies

MAKES 1 TRAY

For the dough: 1 cup (220 g) soft butter, ⅔ cup (80 g) powdered sugar, 1 tbsp vanilla sugar, 1 pinch salt, a little bit of organic lemon zest, 1 egg, 1 egg yolk, 1 cup + 3 tbsp (150

g) flour, 1¼ cups (150 g) coarse-grained flour (alternatively instant flour) For the filling: approx. 3½ oz (100 g) strawberry jam For the icing: 7 oz (200 g) dark couverture chocolate or good-quality dark chocolate glaze Additional: parchment paper, piping bag with tip number 6 (round) In a bowl, beat butter, powdered sugar, vanilla sugar, salt, and lemon zest until fluffy. In a smaller bowl, beat the egg and egg yolk together, and then stir that into the butter-sugar mixture. Mix the two types of flour together and fold into the main mixture.

Preheat the oven to 390°F (200°C), unless you have a convection oven, in which case preheat to 355°F (180°C), or a gas oven, in which case preheat to level 4. Line a baking sheet with parchment paper. Fill a piping bag with dough and squeeze little mounds onto the parchment paper, making sure to leave sufficient room between them. Place in the preheated oven (middle rack) and bake for 10 minutes, until very lightly colored.

Remove the cookies from the oven and let cool. Turn over half of the Linzers, brush them with jam, and place the leftover cookies on top.

Temper the couverture (see pages 10–11) or melt the chocolate glaze according to the package directions. Dunk about one-third of each Linzer into the type of chocolate that you chose, put them on a wire rack, and let dry.

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