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Chocolate raspberry linzer torte cookies
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Photo by: Courtney Monigold
Let’s kick off the month of December with a Christmas cookie, shall we?
One of my favorite things to bake over the Christmas holiday is cookies. Usually it’s sugar cookies, Russian tea cakes, or some type of butter cookie. While looking through all my cookbooks and old holiday magazines, I decided to try something new. I found these beautiful looking linzer cookies and decided it was time to break out of my cookie rut and try them. (Check out one of my older posts about the 12 days of cookies from the Food Network, where you can find another version of this cookie I made!)
Linzer’s are a very traditional Christmas cookie. They are made with a ground nut mixture and some type of spice (all spice, nutmeg, cinnamon etc) and usually two cookies are sandwiched together with some type of jam. I like to put a little spin on things and make my own version. Since I love chocolate, I added chocolate to the cookie mixture, and omitted the spices. Then, I made a light buttercream frosting and mixed that with raspberry jam to make a raspberry cream filling.
The best thing about these cookies is that they are relatively easy to make. To make it easier, I will give you a few pointers.
· Use wax paper to roll out the dough (this will make rolling out a snap and virtually no clean up)
· Freeze the dough for about 50 minutes or so before you cut out your shapes for the cookies. The dough is so soft and delicate that if you don’t freeze it first, it will almost melt in your hands. (And that doesn’t make a very pretty cookie!)
Enjoy!
Chocolate Raspberry Linzer Torte Cookies
Recipe derived from: Dorie Greenspan’s,” Baking From My Home to Yours”
Cookie recipe:
1 ½ cups finely ground almonds (you can use hazelnuts or walnuts if you would like)
1 ½ cups all-purpose flour
¼ salt
1 teaspoon of vanilla
1 egg
2 teaspoons water
2 oz. semi-sweet chocolate, melted (or you could use 3-4 tablespoons of cocoa powder)
1 stick or 8 tablespoons of unsalted butter
½ cup of Sugar
Filling recipe:
Recipe from: Courtney Monigold
2 tablespoons of unsalted butter, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
3 ½ tablespoons heavy cream
¼ cup raspberry jam (adjust to your taste)
Directions for the cookies:
1. Grind almonds in the food processor, add flour and salt and pulse a few times. Set aside.
2. In a mixing bowl, mix butter and sugar until light and fluffy.
3. In a small bowl, whisk egg and water together, then add that to the butter mixture and beat until well combined. (This will take a minute or two).
4. Add vanilla, and chocolate. Beat well.
5. Slowly add the flour mixture to the butter mixture. ONLY mix until just combined. Do not over mix.
6. Separate the dough into two parts.
7. Roll the dough out in between two pieces of wax paper. Put on a cookie sheet and put in the freezer for about 50 minutes.
8. Working in parts, pull off one piece of wax paper and cut out the cookies with a cookie cutter. Use a piping tip to cut out the small hole in the center of half the cookies. Bake on a cookie sheet lined with parchment paper for about 12 minutes at 375 degrees. Transfer cookies to a cooling rack. Wait until cookies are completely cooled to frost.
Directions for the frosting:
1. In a mixing bowl, mix butter and sugar on low. Moisten with cream and vanilla.
2. Once sugar has worked its way into the mixture, turn the speed up on the mixer.
3. Fold in raspberry jam. You can add more or less depending on how much raspberry flavor you like.
Assemble the cookies:
1. Frost one of the cookies, and top it with one of the other cookies that has the additional cut out.
If you liked this recipe, visit Examiner.com's holiday party recipes slideshow to find 18 others.
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