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Linzer cookies

  • Serving
    20 People
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    110

Ingredients

Family Story

This recipe came with my Czech grandmother. Her family lived in Bolivia during World War II, and then came to the U.S. in 1945. This cookie, with its egg yolks - three cooked and two raw - is not something you would serve to your cardiologist, but it makes a light and flaky cookie that is slightly chewy once the jam sets. Delicious; enjoy!

Directions

1 Step

Place flour and sugar in a stand mixer. Cut cold butter into dry ingredients. Press hard-boiled egg yolks through a fine sieve on top of the dry ingredients. Add raw egg yolks on top. Mix quickly, so that butter does not get mushy. If it appears too dry, add a tablespoon of cream. Chill thoroughly, ideally overnight. No need to grease cookie sheets - plenty of butter in the dough. Start with 1/3 of the dough - roll it out between sheets of wax paper with as little flour as possible, about 1/8th inch think. Cut out simple shapes, a circle or heart, and place on a cookie sheet. Quickly mix remaining dough and chill again, if needed, before rolling the rest. Take a thimble or a smaller cookie cutter and cut a hole in the middle of 1/2 of the cookies. Bake at 350 degrees until the edges just begin to color, 12-15 minutes. Remove from sheets very carefully - they are fragile. Take the bottoms - those without holes - and spread with seedless raspberry or apricot jam. Take the tops - those with the holes- and dip in powered sugar. Put tops on bottoms. Eat all irregulars immediately!

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