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Tuesday, 15 December 2015

Christmas Linzer Cookies in collaboration with POTPOURRI!



Jingle bells chime in jingle bell time
Dancing and prancing in Jingle Bell Square
In the frosty air.

What a bright time, it's the right time
To rock the night away

Jingle bell time is a swell time
To go gliding in a one-horse sleigh
Giddy-up jingle horse, pick up your feet
Jingle around the clock

Mix and a-mingle in the jingling feet
That's the jingle bell,
That's the jingle bell,
That's the jingle bell rock



Ah! its that time of the year again, when reds, greens, whites and golds rule the roost, when everything is sparkly and shiny, and every store that sells food, sells some version or another of Christmas goodies.

It now seems a distant memory from another lifetime, when as soon as December set in I would make the men in my family run from pillar to post to buy me a "Rich Plum Cake", which was only available post the second week of December, at most shops, save for the 'wannabe PURE VEG', which made an early appearance at our (majorly vegetarian) neighborhood provision stores, and tasted like over sweet candied fruit wrapped in a thick layer of margarine.....ugghh.... This was all before I took matters (i.e. the whisk and mixing bowl) in my own hands and created my own customised (a.k.a palate pleasing ) version of this Christmas time favourite. 


Today, however, I wish to share with you not a cake or pudding, but a lovely cookie recipe, that not only looks pretty but tastes absolutely heavenly too. 

Its my sons last week of attending playschool, before they close for Christmas, and I wanted to make him a nice fun snack to take along with him to school, which would also have a nice Christmassy element to it.

I shortlisted a couple of holiday favourites, and zeroed in on Linzer Cookies, primarily because they were filled with jam in the center, since its my sons favourite snack time spread.

A little something on the Linzer Cookie
A Linzertorte is a tart made of a rich buttery dough accentuated by almonds, lemon zest, and cinnamon.  The tart is traditionally filled with black currant preserves and topped with a lattice crust. Linzertortes are a traditional European Christmas pastry.

     The Linzertorte is one of the oldest known tarts with a recipe discovered in an Austrian abbey from 1653.  

    Linzer cookies employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves.  Moreover, the top cookie has a small cutout in its center (known as Linzer eyes), thus exposing the underlying jam and adding to the visual appeal.  While the traditional cutout is circular, all sorts of shapes, such as hearts, are also popular. 
-Food Reference.com


These Cookies are real simple to make, but since the dough is very soft (ultimately contributing to its crunchy melt in your mouth texture), you may need to freeze it for five minutes at a time between rolling and cutting out shapes.

The traditional recipe calls for almond flour, but since I always have a jar of powdered nuts on hand, I substituted the almonds for mixed nuts powder. (A great camouflage, for fussy toddlers!)

I also substituted cardamom powder for cinnamon powder, because I wasnt too sure on the todd liking a spicy cinnamon flavour.

So what are we waiting for Christmas?!

You will need:

1 1/2 cups plain flour (300 gms)
1/2 cup (100 gms) salted butter
1/4 cup + 1 tbsp (65 gms) sugar
1/4 cup (40 gms) powdered almonds (I used mixed nut powder)
1 egg
1/2 tsp cardamom powder
1/2 tsp baking powder
4-5 drops vanilla extract or essence
Jam or fruit preserve for filling between two cookies.

Method:

Cream together sugar and butter, until light and fluffy and the sugar has almost dissolved.

Next add in the egg and whisk well.

Here add in a few drops of vanilla.

Now gently fold in all the dry ingredients, and form into a ball, with the help of your palms.

Divide the dough into two, flatten with your palms, wrap in cling wrap or aluminum foil, and refrigerate for a minimum of two hours.


Once adequately cool, roll out the dough and cut into shapes of your choice with a cookie cutter.

With the second batch of dough, cut a little window of your choice of shape, with a smaller cutter, this is where the jam will peek through and make your cookies look like glistening rubies and festive to boot!
Like so
Bake on a prelined cookie sheet, in a preheated oven at 356 F i.e. 180 C for 10 - 12 minutes.

Remove the cookies from the oven and allow to cool in the cookie sheet for five minutes, before transferring onto a cooling wire rack to cool completely.

Once completely cool, apply a quarter tsp of jam or preserve onto the cookie without the window.

Press the windowed cookie on top of the jam to form a sandwich.

Enjoy with a hot cuppa cocoa!

Have a very Merry Christmas everyone



Do not forget to checkout my bloggie friend, Saswati's Christmas special post on Pomegranate Jelly and Vanilla Yogurt Panna Cotta  at Potpourri


Until next time, Ciao :-) 


2 comments:

  1. My daughter is drooling seeing those jammy cookies Parinaaz...and superb presentation too👌🏻

    ReplyDelete
    Replies
    1. Awww... So sweet. Do make them sometime. Thank you ☺ for your love!

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