Ok, I wanted to make these cookies but, they always seemed daunting to make. I read various recipes and always came back to comparing them to my Mom's butter cut-out cookies... I know traditional Austrian Linzer cookies are made using almond flour. I didn't have almonds in the house but, I know how excellent Rodelle Almond Extract is that I decided to bake my version using their extract added to my Mom's cookie recipe. I also don't have any fancy Linzer cookie cutters but, I have a snowflake set that I was able to use and I like the way they turned out. These cutters made a larger sized cookie then the traditional Linzer. Using my homemade raspberry jam, I am really happy with how these turned out. Enjoy! Diane
Snowflake Linzer Cookies 1 Cup butter 1 Cup sugar 1 egg 1 egg yolk 3 Cups flour 1/2 teaspoon salt 1 teaspoon grated lemon rind 1/2 teaspoon almond extract 1/2 Cup raspberry jam Cream butter and sugar until light. Blend in Lemon rind, almond extract, 1 whole egg and egg yolk only from a second egg. Sift flour and salt, and gradually work into butter mixture. As dough stiffens, work flour in with hands. Wrap dough in wax paper and chill for several hours. Make sure to keep track of how many whole bottoms you have and how may cut out tops so that you have an even amount. Roll dough out 1/4" thick. Bake 375 for 8 mins but, keep an eye on them - thinner cookies will cook faster and could burn easily. Let the cookies cool, sprinkle cut out tops with powdered sugar, add a bit of raspberry jam to the center of the lower bottoms, then sandwich the two together. Filling: raspberry jam Topping: powdered sugar
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I'm so excited this year to participate in the "Cookies with Rodelle by the Dozen" Event. Rodelle Kitchen Brand Ambassadors are bringing their favorite cookie recipes directly to you this Holiday Season. A month-long holiday cookie celebration. Want a flavorful and delightful Christmas Cookie? Try Chocolate Crinkle Cookies. The taste of these are similar to a brownie, made into a decadent cookie! Part of my yearly Holiday Cookie baking lineup, everyone seems to love these. I love how the Rodelle baking cocoa lends a deep chocolate richness to the cookies. Give these traditional and tasty cookies a try! ~Enjoy! Diane Chocolate Crinkle Cookies Ingredients: 2 cups all purpose flour 3/4 cup Rodelle baking cocoa 2 tsp baking powder 1/2 tsp salt 1/4 cup butter, softened 1/4 cup vegetable oil 1 1/2 cups sugar 1/2 cup brown sugar 3 eggs 2 tsp Rodelle vanilla extract or Vanilla Paste 1/2 tsp Rodelle chocolate extract powdered sugar and granulated sugar for rolling Directions: Preheat oven to 350F Line cookie sheet with parchment paper or silicone mat. In a medium bowl, whisk together flour, Rodelle baking cocoa, baking powder, and salt. Set aside. In your mixer (or a large mixing bowl) beat butter until smooth. Add oil, sugar and brown sugar and cream until light and fluffy. Beat in eggs one at a time and then stir in the Rodelle vanilla paste and Rodelle chocolate extract. Add the flour mixture and stir until just combined. Roll a Tablespoon of dough at a time into a ball. Then roll in granulated sugar and powdered sugar. *If you find the dough hard to work with, you can put it in the refrigerator for 10 minutes to firm it up a bit. Place cookie dough balls about 2 inches apart on prepared cookie sheets and bake for 12-13 minutes or until crackled. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely. Store extras in an airtight container. Makes Approx. 3 dozen I thought I'd share the photos below - I won "most creative cookie display" at friends cookie exchange party this past weekend. I had 6 dozen chocolate crinkle cookies made and packed into 6 tins, placed into a larger basket with ornaments scattered about - such a fun day and tasty too!! This post is sponsored by Rodelle, Inc
I was asked to try the Organic Sugar Cookie mix from Miss Jones Baking Company. They are 'the creators of the first ever ready-to-use organic frostings and baking mixes.' I was happy to bake some of their Sugar Cookies as we were having company and I needed a quick dessert. This mix was perfect! The cookies are easy to make and bake up soft and flavorful. The cookies worked great when making some homemade ice cream sandwiches with my homemade ice cream. Everyone commented that the cookies were rich and flavorful, and made dessert more 'special.'
I look forward to trying more mixes from Miss Jones Baking Company - I hear they have a new and exciting microwaveable dessert in a cup! Yes Please!! You know I love my desserts!! Do yourself a favor and stock up on some of their mixes for the upcoming Holidays - you never know when you'll need a cookie or dessert 'fix.' ~Enjoy! Diane Two things happened the other day, I found myself facing needing to use up some ricotta cheese that was in our fridge and I my friend Claudia from What's Cookin' Italian Style Cuisine posted one of her most requested cookie recipes, that uses ricotta (view Claudia's recipe here). I know baking with sour cream or ricotta means a soft, moist end product that is sure to "Wow!" folks. I decided to make her cookies which is actually a recipe from her Mom, even better as I love true 'family recipes.' These cookies are moist, cake-like, airy and fluffy with the wonderful flavor of lemon shining through. This is a wonderful Traditional Italian cookie, and can be made into so many other wonderful flavors, I can't wait to make more!! ~Enjoy! Diane
"Mom's Lemon Ricotta Cookies" (recipe can be doubled) recipe by: What's Cookin' Italian Style Cuisine Ingredients: 1 cup granulated sugar 1/2 cup butter, room temperature 1 cup whole milk ricotta cheese 2 large eggs 2 cups all purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 teaspoon baking soda pinch of salt 1 teaspoon lemon zest Directions:
Icing/Glaze: 2 cups powdered sugar drops of hot water to make a thin frosting 1/2 teaspoon grated lemon peel assorted candy sprinkles, for the tops of cookies Mix the water a little at a time until the frosting runs a small stream, add in peel. Dip cookies into the frosting and sprinkle with colored candies. Makes Approx: 3 1/2 dozen I can't even count how many different types of cookies my Mom made during the Holidays each year. I know my friends always went crazy for her chocolate chip cookies during the year. Christmas was different - my family always had giant celebrations and parties around Christmas and New Years. and my Mom cooked and baked for it all and everyone went crazy for all the cookies. I remember my brother and I sneaking around the house trying to find her hiding places for all of the cookies!!! My Mom was smart - with six kids in the house - she'd store them in tupperware containers and hide HIGH up on shelves in various rooms in the house!!! My brother and I would try and sneak some without anyone knowing...making sure to leave the pile of cookies looking "as natural as possible" and not raided by two cookie monsters!! The hardest cookie to cover up that you were sneaking were the Pecan Butter Balls!!! Confectioners' sugar has a way with attaching itself to everything that you don't want it too!! LOL I'm sure my Mom got a kick out of my brother and I standing there with smiling, sugar rimmed faces as we said "I don't know who has been in the pecan balls?!" Here it is - all these years later and I am sharing her recipe...I hope you enjoy these as much as we still do today!! ~Enjoy! Diane
Phyllis's Pecan Butter Balls -a family recipe Ingredients: 2 Cups Flour 1 Cup Butter 1/4 Cup Sugar 1/2 teaspoon Salt 2 teaspoons vanilla 1 Cup Pecans, chopped Directions: Preheat oven to 325 Cream butter and sugar together until smooth. Add in salt, vanilla and flour until combined. Add in pecan, and mix well. Shape into 1-inch balls (flour your hands) and place onto ungreased cookie sheet. Bake 25 minutes or until very, very light brown. Let cool, then roll in confectioners' sugar and store in an air-tight container. Recipe by: Phyllis C. (my Mom) Photos by: Diane Baker for Canning and Cooking at Home Yield: Approx 4 dozen Photos Below: Double Batch of Pecan Balls for the Holidays |