Day 4: Linzer Cookies

My sister and I are pretty bad ass, as evidenced by this photo:

In our shared history together we've attempted a few kitchen experiments. There was the time when we microwaved marshmallow peeps because we watched a bunch of videos of it on youtube and thought it was hilarious. We didn't actually let the peeps explode though, so it was pretty underwhelming for all involved.

There was other times when we made cookies completely forgetting the eggs, when we ate rice cakes and peanut butter for lunch every day for an entire summer and the one day when Allyson ate two whole waffles.

Now that was a memorable day.

The point of this story is that Allyson and I have always had a contentious relationship in the kitchen. I've talked about it before, but when we were young making sugar cookies always meant that it'd start off looking like a Christmas card, and it would end with Allyson covered in flour and giving up half way through because I most likely teased her until she just gave up. When we were baking at Gramma's house, Allyson could at least leave the room and watch reruns of Gumby. When we were baking at our own house, you had a responsibility and you had to finish the job. 

So as I'm going through my memories and searching for Christmas cookie ideas, I'm going to dedicate this blog to Allyson. Even though we're in our 20s now, I would imagine the same things would happen. Our house doesn't have to be a Norman Rockwell photo, as long as tasty baked goods come from the kitchen.

With all that said, today's Christmas cookie recipe is a favorite of mine that I love to eat but have never baked. I've never actually known what these cookies were called, but now I know and I can make them. For that matter, so can you! Day 4 of the 12 Days of Cookies is the traditional Linzer cookie!

Linzer Cookies

http://www.redbookmag.com/recipefinder/best-linzer-cookies-4542

Ingredients

1 bag of pecans (8 oz)

1/2 cup cornstarch

1 1/2 cups butter softened

1 1/3 cups powdered sugar

2 teaspoons vanilla extract

3/4 teaspoons salt

1 large egg

2 3/4 cups all purpose flour

3/4 cup seedless red raspberry jam

Instructions

1. In food processor with knife blade, pulse pecans and cornstarch until pecans are finely ground.

2. In a large bowl, with mixer on low speed, beat butter and 1 cup powdered sugar until mixed. Increase speed to high, and beat 2 minutes or until light and fluffy, occasionally scraping the bowl with a spatula. At medium speed, beat in vanilla, salt and egg. Reduce speed to low, gradually beat in flour and pecan mixture just until blended.

3. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate 4-5 hours or until dough is firm enough to roll.

4. Preheat oven to 325. Remove 1 disk of dough from fridge, if necessary let stand 10-15 minutes at room temp for easy rolling. On lightly floured surface, with floured rolling pin, roll dough 1/8 inch thick. With floured 2 1/4 inch cookie cutter, cut dough into as many cookies as possible. With floured cookie cutter that's slightly smaller, cut out centers from half of cookies. Wrap and refrigerate trimmings. With lightly floured spatula, place cookies one inch apart on ungreased cookie sheet.

5. Bake cookies 17-20 minutes or until edges are light brown. Transfer cookies to wire rack to rcool. Repeat with remaining dough and trimmings.

6. When cookies are cool, sprinkle remaining powdered sugar over cookies with cutout centers.

7. In small bowl, stir jam with fork until smooth. Spread a teaspoon of jam on top of whole cookies, place cutout cookies on top. 

I know I've failed you so far, but I am baking Thursday night, and these are on the top of my list! (If i remember to make the dough early) Remember, it's always important to read the full recipe before you begin! Til tomorrow my friends!

Source: Red Book Magazine

URL: http://www.redbookmag.com/recipefinder/best-linzer-cookies-4542

Posted in: Christmas,Cookie,Holiday,Raspberry