Raspberry Linzer Cookies

Happy Day After Valentine’s Day and all chocolate and candies are 75% off! It’s the most wonderful time of the year! What better way to celebrate post Feb 14th then to buy all candies and chocolate at super clearance prices?

This week has been tough, been working 5 days straight which I’m not normally used to. This will be day 3 of 5 days. I wanted to try and squeeze in one more blog post before I go MIA for the weekend in PA with my folks. Nice, quiet peaceful baking for a few days is what I need. So don’t fret, lots of baking will be happening, but posting won’t be until probably sometime next mid week.

linzer-cookies

My last Valentine’s Day baking recipe comes from Baking A Moment (recipe at end of post). When I saw this beautiful picture of these heart shaped linzer cookies on my Instagram feed, I had to go and find the recipe. These are buttery, sweet and jam filled all the things cookie dreams are made of!

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The ingredient line up – not so scary!

This recipe looks intimidating, but it’s actually super easy to make! The best part is that you don’t have to refrigerate your dough or messy up your counter space, as this dough is rolled out, beautifully by the way, between two pieces of parchment paper.

First part of the recipe is making the jam filling. Now, when I first read the recipe I was hesitant to make my own filling, but after going through it, I found it to be super easy and really adds great flavor!

Take 2 cups of frozen raspberries and 1 cup of granulated sugar into a medium sauce pan and keep on medium heat until it comes to a boil.

Once your raspberries begin to boil, stir continuously and keep at a boil for about 5 minutes. During this time you will notice the raspberries begin to break down and your jam begin to thicken up. Once 5 minutes has passed, take off of heat and let sit to cool to room temperature before transferring to fridge to chill.

While your jam is chilling in the fridge, start with the cookies. In a stand/hand mixer on low-medium speed, mix your 2 stick of cold unsalted butter (1 cup) and 1 cup of granulated sugar until smooth. Next, add your 2 eggs, one at a time, and scrape the bottom and sides of your mixing bowl after each addition of egg. Stir in your 1 teaspoon of vanilla extract, 3/4 teaspoon of kosher salt, and 3/4 cup of cornstarch. Once again, scrape the sides and bottom of your bowl to make sure everything is incorporated.

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The final ingredient you are going to mix is the all-purpose flour. Now the recipe calls for 3 1/2 cups to 4 cups all depending on your mixture. Adding 1/2 cup of flour at a time, mix in flour while mixer is on a low speed making sure the mixture is completely incorporated before adding the next 1/2 cup. When the dough begins to pull away from the bowl stop adding flour. I decided to stop mine at 3 1/2 cups of flour. Mine didn’t necessarily pull away from the bowl, but after using a rubber spatula to kinda mix the dough it looked as though it pulled away from the sides of the bowl fairly easily and figured it was ready to go.

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This dough was very easy to work with! 🙂

Take your mound of dough, I took portions at a time since I do not have much space to work with to roll out the whole amount of dough at once. Take that mound of dough and between two sheets of parchment paper, roll out the dough to about 3/8 of a inch in thickness.

A classic linzer cookie shape is a round fluted cookie cutter, but any will do. Cut out an even amount of shapes of the bottom half and your top half which will have a small cut-out in the middle. I used the Wilton Linzer Cookie Cutter, which I’ll provide a link to at the bottom of this post, to make my cookies. The recipe calls for 2 dozen cookies and that’s exactly the amount I got!

Set your oven to 350 degrees and bake for about 10-14 minutes. Mine were a little more brown that I wanted at 9 minutes, so 8 minutes seemed to be better. Depending on how thick your cookies are will also depending on baking time, so keep that in mind!

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Let cookies cool completely on a wire rack. Once cooled then we can begin to assemble. Pop out your jam from the fridge. At this point it should be nice and thick and ready for spreading.

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Drool worthy delicious!

Take a heaping amount of jam and spread on a bottom half cookie of the sandwich, then take a top half, with the heart shape cut out, and press gently but firmly together.

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Continue this process for all of the cookies and then using a little sifter, garnish each cookie with powdered sugar.

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Super easy, looks professional, delicious treat for your and your valentine, or yourself! Serves 24.

Enjoy!

Don’t forget to follow me on Instagram @Phreya to see all my baked creations!

Raspberry Linzer Cookies – Bakiing A Moment

Wilton Linzer Cookie Set – Amazon.com

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