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Strawberry Linzer Cookies

Couple of weeks ago hubby keep coming home with boxes of raspberry Linzer cookies from 7-11 store..At first I thought someone gave him the cookies but later when I see the empty container I realised it's from 7-11..Anyway he said the cookies taste delicious and soft.. ..not to forget with plenty of preservative!! haha!! he said that why make the cookies taste good!! What a joker! Since he loves that cookies so much, I might as well bake him some for his sweet tooth..I remember ,I see somewhere in my bake book,it's has the recipe...That right!!Nick Malgieri cookbook have that recipe!! His recipe is simple and easy .He called it's Rasberry Linzer Disks..
I think I have few nice flower pattern cookies cutter but at last moment I can't find it!! All my cooking and baking pans and utensils are store in the garage ..My garage is overloaded with my MIL's stuffs.She just moved from her apt in NYC to an Assistant Living...Hubby moved all her stuffs back home since she don't need all her stuffs in her new living quarter now...All I can find at the last minute is a round shape cookies cutter and some pipping tips to cut the dough..Well,that's better then nothing ,right? This sandwich cookies always look festive with their "window" fill with brightly colored raspberry preserves. Be careful when preparing these:Make sure the butter is really soft,or else the dough won't pull together and will remain an unmanageable powder.

8 oz (2 sticks /225 gm) unsalted butter,softened
2/3 cup granulated sugar
1 cup (about 4 oz/100 gm) silvered almonds(I used sliced almonds and roasted until golden brown before finely ground in the food processor)
2 2/3 cups all purpose flour(spoon flour into dry measure cup and level off)
1 tsp ground cinnamon
1/2 tsp ground cloves(I omit it since I don't have any at home)

1 cup seedless raspberry preserves (I used strawberry)
Confectioner's sugar for sprinkling
2 cookies sheets or jelly pans lined with parchment or foil


For the dough,combine the butter and sugar in the bowl of electric mixer.Beat with paddle on medium speed until soft and lightened,about 5 minutes,Decrease the speed to low and beat in the almonds.
2:Mix together the flour,cinnamon and the cloves and beat into the butter mixture continuing to beat the dough holds together.
3:Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.Scrape the dough out onto a piece of plastic wrap and cover it with more wrap.Press the dough with palm of your hand to make about 1/2 inch (1 cm) thick.Slide the dough onto a cookie sheet and refrigerate it until firm ,1 to 2 hours or up to 3 days.
4: When you are ready to bake the cookies,set racks in the upper and lower thirds of the oven and preheat to 350 F(180C)
5:Remove the dough from refrigerator and divide it into 3 equal pieces.Place 1 piece of dough on a floured work surface and return the remaining pieces to the refrigerator.Lightly flour the dough and gently press it with the rolling pin to soften slightly before rolling.
6:Roll the dough about 1/2 inch(6mm) thick to a 9 inch(22 cm) square.Use a 3 inch plain round cutter to cut the dough into disks,lifting them with small spatula and arranging them on the prepared pans about 2 inches apart on all sides.Place the scrapes in a small bowl and refrigerate them.repeat with the second and third pieces of dough,refrigerating the scrape each time.Gently knead the scraps together and re-roll to cut more cookies.
7:Use a 1 inch round cutter to make a home in the center of half the cookie base.(I use M1 Wilton's pipping tip) Bake the cookies until they are firm and golden,about 15 to 20 minutes.After the first 7 to 8 minutes,place the pan from lower rack on the upper one and vice verse.turning the pans back to front at the same time.If you know your oven gives strong bottom heat,stack the pan on the lower rack on top of a second one for insulation.Slide the paper off the pans to cool the cookies.
8:While the cookies are baking,heat the preserves in a small saucepan over low heat,stirring occasionally.Boil gently for 3 to 4 minutes to evaporate excess moisture.( I skip this step bcos I used Strawberry Jam in bottle)
9:After the cookies have cooled ,dust the pierced ones with confectioners sugar.Turn the whole bases over so the flatter side is facing upward.Spread about 1/2 tsp of the preserve glaze on the whole bases and place the pierced cookies on top of them.Use a small spoon to fill the area in the center of the top cookie with a little more glaze.
10:Keep the cookies at room temperature loosely covered in a single layer or the glaze in the center might be marred.



melissa said...
April 17, 2011 at 5:45 PM

It looks soo yummy!!Your hubby is one lucky man!!No need to eat those store bought ones now!!LOL...U need to bake a bunch of cookies for him before u leave so that he is well stocked while you are gone I think.

ezawaj 123love latinchat said...
April 17, 2011 at 11:22 PM

Delicious linzer cookies, thanks for sharing the recipe.

mycookinghut said...
April 19, 2011 at 2:26 PM

Ohh! I definitely love this! Thanks for sharing!

PapaCheong's 拿手好菜 said...
April 21, 2011 at 10:45 AM

It sure looks GOOD!


Beachlover's Kitchen said...
April 21, 2011 at 8:41 PM

Thank hubby love to eat outside food rather then my homecook food..He said the food from restaurant taste good bcos of MSG!! so while I plan to go for our summer vacation I'm not going to cook and store his food..since he love fast food ,pizza and burger so much,I'm OK wt it!save me from cooking!!

Thank you for dropping by:)hope you like it ☺

Thank you dear ☺

papa cheong:
thank you for dropping by ☺

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.