Linzer Sables from Dorie Greenspan
1 1/2 cups finely ground almonds, hazelnuts, or walnuts. I used hazelnuts!
1 1/2 cups flour
1 1/2 tsp ground cinnamon
1/4 tsp salt
scant 1/4 tsp ground cloves
1 large egg
2 tsp water
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup raspberry jam or strained apricot jam plus 1 tsp water
confectioner's sugar, for dusting
1 1/2 cups flour
1 1/2 tsp ground cinnamon
1/4 tsp salt
scant 1/4 tsp ground cloves
1 large egg
2 tsp water
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup raspberry jam or strained apricot jam plus 1 tsp water
confectioner's sugar, for dusting
In a medium bowl, whisk together the ground nuts, flour, cinnamon, salt,
and cloves. In a small bowl, lightly beat together the egg and water.
In an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg mixture and beat until combined. On low speed, add the nut and flour mixture and beat only until just combined.
Divide the dough into two halves, and shape each half into a disk. Place each disk between two sheets of wax paper or plastic wrap, and with a rolling pin roll out until the dough is 1/4 inch thick. Place both pieces of wrapped dough on a cookie sheet and refrigerate for about 2 hours, or freeze for about 45 minutes, or until firm. If you don't want to bake right away, you can keep the dough refrigerated for up to 3 days, or frozen for up to 2 months.
In an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg mixture and beat until combined. On low speed, add the nut and flour mixture and beat only until just combined.
Divide the dough into two halves, and shape each half into a disk. Place each disk between two sheets of wax paper or plastic wrap, and with a rolling pin roll out until the dough is 1/4 inch thick. Place both pieces of wrapped dough on a cookie sheet and refrigerate for about 2 hours, or freeze for about 45 minutes, or until firm. If you don't want to bake right away, you can keep the dough refrigerated for up to 3 days, or frozen for up to 2 months.
Cut as many cookies as you can/want. Place cutout cookies on baking sheet and bake at 375 degrees F or 170 degrees C around 11 to 13 minutes. Let baked cookies cool on a rack.
When cool if you want to make a sandwich cookie, plan 1/2 tsp. jam in the center of eachcookie and cover with the remaining cookie. Dust confectioners' sugar before serving.
Chocolate Chips cookies
2 1/4
cup of flour
1/2 tsp baking powder
1 tsp salt
12 oz of chocolate chips ( your pick-milk, dark, white.... I like dark chocolate )
250 gr unsalted butter
1/2 cup of sugar
1 cup of brown sugar
2 eggs
2 tsp of vanilla
Combine all dry ingredients and set aside. Beat sugars with butter until light and fluffy, add eggs , one by one. Add vanilla. Blend dry ingredients with a spatula and add at the end the chocolate chips.
With a spoon make little balls and place on baking sheet. Bake in pre-heated oven at 175°C for about 8 to 10 minutes.
Eat in moderation ...
No comments:
Post a Comment