How To make Linzer Thumbprints
1/2 c Sliced almonds
1/2 c Unsalted butter; room temp
1/2 c Dark brown sugar
1 Egg
1 Egg yolk
1/2 ts Almond extract
1 3/4 c Flour
1 1/2 ts Cinnamon
1/2 ts Salt
1 tb Lemon peel; finely grated
1/3 c Cherry jam
Recipe by: Seattle Times 1. Grind the almonds until almost a powder in a food processor. Set
aside. 2. In the large bowl of an electric mixer beat the butter until creamy.
Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to
the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using. 4. Shape the dough into balls that are slightly smaller than 1 inch, as
this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few
minutes before removing to wire racks. The cookies can be frozen with or without the jelly filling -----
How To make Linzer Thumbprints's Videos
Beth's Chocolate Hazelnut Linzer Cookies (KIN COOKIE COLLAB!)
Learn how to make my chocolate hazelnut linzer cookies! A wonderful Christmas Cookie Idea for holiday entertaining. This video is part of a Kin Community's 3rd Annual Cookie Collab, where every day a different YT Creator will post their favorite Christmas Cookie recipes. This one is mine! Hope you enjoy! xx
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BETH'S CHOCOLATE HAZELNUT LINZER COOKIES RECIPE
Makes (24) Sandwiched Cookies
INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) vanilla extract
1 ½ cups (180g) all-purpose flour
2 cups (240g) of Hazelnut Flour or Hazelnut meal (same thing)
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder
1/3 cup (80 ml) chocolate hazelnut spread (Nutella or other brand)
2-3 tbsp (26-39g) powdered sugar for dusting
METHOD:
Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolk one at a time until well combined.
Then add vanilla extract.
In a smaller bowl combine all-purpose flour, hazelnut flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.
The dough will be very sticky. Remove the dough and form into 2 equal-sized mounds, place on parchment paper or wax paper. Flatten into disks (by folding the paper over it. It will be easier this way than handling it since it is so sticky!) and wrap in paper well. Refrigerate at least 4 hours or over night.
Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.
Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to “bake” this way sitting on the hot tray and firm up.
Then add the star attachment to the Linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
Once the cookies are cooled, dust the tops with powdered sugar.
Then dollop a small amount (about the size of a marble) of Nutella on the bottom cookie, in the center. Top with star tops.
NOTE: Cookies could be baked the day before and assembled the day of.
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Thumbprint Cookies | Preppy Kitchen
Thumbprint cookies are the original no stress ready in a snap cookie. The bright colored jam filling reminds me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts or coconut flakes just as easily. Let me know which one you prefer!
I love that these cookies can be made with little ones, as long as they have extra clean hands! Some people will use a teaspoon to press the indent into the cookie but I think it's called a thumbprint cookie for a reason. The recipe for the sugar cookie base is super versatile by the way, also great for cut out cookies!
Full Recipe:
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EASY CHRISTMAS COOKIE! Raspberry Linzer Cookies! - The Scran Line
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RECIPE
Cookies
415g - 2 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt
225g - 1 cup unsalted butter, at room temperature
160g - 3/4 cup granulated sugar
1 large egg
1 egg yolk
2 tsp finely grated orange zest
Powdred sugar, for dusting
1 1/2 cup raspberry jam or Nutella.
Instructions:
Cookies
Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine.
In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest. Mix until all combined.
Add half of the flour mixture and use a wooden spoon or spatula to mix until well combined. Add the remaining flour mixture an repeat until a dough forms.
Split the mixture into two and place each dough piece on top of a large piece of baking paper. Cover with another sheet of baking paper and use a rolling pin to roll out to 1/8 inch thick. Chill in the fridge for 30 minutes to firm up. Alternatively you can place it in the freezer in a flat spot for 15 minutes.
Preheat your oven to 175°C / 350°F. Line two baking sheet with baking paper or silicone baking mats. Use a 2-3 inch round fluted cookie cutter to cut out as many cookies as you can. Tranfer to the baking trays as soon as you cut them. You can re-roll the dough scraps and cut out more cookies. Use a small, shaped cookie cutter to cut out windows in half the cookie discs. I used hearts and stars.
Bake for 10-12 minutes or until sides of cookies begin going golden. Let them cool on the baking trays for 5 minutes before transferring to wire racks to cool completely.
Place the cooled cookies with the cut outs on a separate cooling rack over a baking tray and dust with powdered sugar. Add just less than a tsp of raspberry jam or Nutella on the remaining cookies and spread around using a spoon. Sandwich with the dusted cookies to finish.
Notes
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.
Thumbprint Cookies Cookies - Super Easy Holiday Recipe
A classic treat nobody can resist and these are the most buttery and tender version you'll ever have! Make a double batch, people will go crazy over them!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE:
LINZER COOKIE INGREDIENTS:
For the cookies:
1 cup (2 sticks) of Unsalted Butter, softened at room temperature
2/3 cup of Granulated Sugar
2 Egg Yolks
2 tsp of Vanilla Extract or 1/4 tsp of Almond Extract
2.5 cups of All Purpose Flour
1/2 tsp of Salt
1/2 cup of Jam of choice
Optional glaze:
1/2 cup of Powdered Sugar
1 to 2 tbsp of Water
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00:00 - Intro
00:50 - Make the Dough
04:16 - Scoop the Dough
05:30 - Form the Cookies
06:47 - Add the Jam
08:00 - Bake the Cookies
08:42 - Enjoy!
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125-Linzer Cookies Recipe
This is an original Austrian Linzer Cookies recipe fully translated into English. Super soft and buttery cookies which melt in your mouth. Intense in flavor.
RECIPE:
Easy Jam Filled Cookies | Thumbprint Cookies - Melts in your mouth
#jamfilledcookies #thumbprintcookies #buttercookies #christmascookies #holidaycookies #spiceandtreats
Thumbprint cookies are jam-filled cookies originally from Sweden. They are quick to bake and take minimum prep-time.
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