Linzer tortes. They’re fun to make.
Linzer tortes. Don’t underbake.
I’m a poet and didn’t even… yeah I’m going to stop now.
Linzer tortes. Still delicious even if slightly underbaked. My b. But you would have never known had I not said anything. Just err on the side of crispy, not tender.
Linzer Torte Cookies
Adapted from Eating Well
2 tablespoons butter
1/2 cup raw sugar
2 tablespoons canola oil
1 large egg
2 teaspoons vanilla extract
1 3/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup seedless raspberry jam
Confectioners’ sugar, for dusting (optional)
You’re browning butter again! In a tiny saucepan, brown the butter; over low heat, swirl the butter until the milk solids turn brown and the aroma changes from buttery to nutty. It’s easy to go too far so watch out!
Combine sugar, oil, and browned butter in a mixing bowl; beat with an electric mixer until smooth (will take a while using raw sugar which has large granules). Add egg and vanilla and beat until smooth. Sift the flour, bakign soda and salt directly into the sugar mixture and mix on low speed until just combined.
Divide the dough in half and roll out between sheets of parchment or wax paper to an even 1/16 inch thickness (as thin as you can without it being see-through, basically). Transfer the paper/dough/paper to a baking sheet and freeze 1 hr-3 days.
Okay. You’re gonna need some time and quick fingers. Cut out round cookies with even numbers of simple round cookies and round cookies with round holes cut out (I used a water bottle cap to cut out the small holes). Place the holed cookies on top of the whole cookies (ha ha) and place on parchment-paper lined cookie sheet. You’ll need to reroll out the dough and re-freeze it to use it all up; also, the dough is pretty unworkable when it gets warm.
Ready to bake? Preheat the oven to 350°F. Whisk the raspberry jelly (or whatever; I used blackberry, and strawberry) until smooth, and spoon a bit into each hole. Not too much, otherwise it will go all over the place (yes, experience). Bake 8-10 (I’d go with 10) minutes until firm to the touch and lightly browned on the bottom. Cool on wire racks and dust with powdered sugar.
These were so yummy! I just love these cookies because they are so Christmas-y and interesting to eat. They are a bit time consuming to make but that only makes them that much more delicious when they are done.