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window.ATGalleries[52863] = {“id”:52863,”type”:”Slideshow”,”images”:[{“image_id”:”a712ddb0bea653756ffc8b908e31fb58fbd0e76c”,”caption”:”\u003cb\u003eToast the almonds:\u003c/b\u003e Toast the almonds in a small frying pan over medium heat until fragrant, stirring frequently, 8 to 10 minutes. Transfer the almonds to a plate and cool completely, about 20 minutes.”,”image”:{“id”:”a712ddb0bea653756ffc8b908e31fb58fbd0e76c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:56:38.358-05:00″,”updated_at”:”2016-11-20T18:56:38.358-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Linzer_28475_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”2f3aed5cdf9efe8fde9cb196e8ce5ff16919d0b1″,”caption”:”\u003cb\u003eMake almond flour:\u003c/b\u003e Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside.”,”image”:{“id”:”2f3aed5cdf9efe8fde9cb196e8ce5ff16919d0b1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:56:38.871-05:00″,”updated_at”:”2016-11-20T18:56:38.871-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Linzer_28498_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”adf52a549a747c8b48e3fa4429f9ea8946848e38″,”caption”:”\u003cb\u003eCream the butter and sugar:\u003c/b\u003e In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until fluffy and lightened in color, about 3 minutes. (Alternatively, use an electric hand mixer and a large bowl.)”,”image”:{“id”:”adf52a549a747c8b48e3fa4429f9ea8946848e38″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:56:39.010-05:00″,”updated_at”:”2016-11-20T18:56:39.010-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Linzer_28485_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”3278d00878cc7ff96ef1013b2ba5f6c33eba4f35″,”caption”:”\u003cb\u003eAdd the egg and vanilla:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla, return the mixer to medium speed, and beat until well combined, about 1 minute.”,”image”:{“id”:”3278d00878cc7ff96ef1013b2ba5f6c33eba4f35″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:56:39.005-05:00″,”updated_at”:”2016-11-20T18:56:39.005-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Linzer_28491_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4314229069054f95b9fd9ac854ea6f54d3bcd6dd”,”caption”:”\u003cb\u003eAdd the flour:\u003c/b\u003e Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds.”,”image”:{“id”:”4314229069054f95b9fd9ac854ea6f54d3bcd6dd”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:56:39.064-05:00″,”updated_at”:”2016-11-20T18:56:39.064-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Linzer_28514_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”36777fbd7c6d734413876400336d0f86d41dc4f4″,”caption”:”\u003cb\u003eDivide the dough:\u003c/b\u003e Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each.”,”image”:{“id”:”36777fbd7c6d734413876400336d0f86d41dc4f4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:58:01.078-05:00″,”updated_at”:”2016-11-20T18:58:01.078-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Linzer_28518_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e76adec858116099cc7c283c37bec864c9a608f2″,”caption”:”\u003cb\u003eChill the dough:\u003c/b\u003e Press each piece of dough into a 5 by 7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour.”,”image”:{“id”:”e76adec858116099cc7c283c37bec864c9a608f2″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:57:34.207-05:00″,”updated_at”:”2016-11-20T18:57:34.207-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Linzer_28521_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1bf5b7e3244cc1cd21d83cdbaefb09f3e15bcf2b”,”caption”:”\u003cb\u003eRoll the dough:\u003c/b\u003e Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.”,”image”:{“id”:”1bf5b7e3244cc1cd21d83cdbaefb09f3e15bcf2b”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T11:34:28.313-04:00″,”updated_at”:”2016-10-27T11:34:28.313-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_GlutenFreeCrust_22469Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”27d5883abb1e9ddbce29a265bc959545ec4d6b52″,”caption”:”\u003cb\u003eCut the cookie bottoms:\u003c/b\u003e Use a 2-inch fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies.”,”image”:{“id”:”27d5883abb1e9ddbce29a265bc959545ec4d6b52″,”width”:5078,”height”:3385,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:57:33.064-05:00″,”updated_at”:”2016-11-20T18:57:33.064-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_LinzerCookies_28693_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”77abd9f781a1887d6a713870b36501d86cbc1007″,”caption”:”\u003cb\u003eCut the cookie tops:\u003c/b\u003e Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes.”,”image”:{“id”:”77abd9f781a1887d6a713870b36501d86cbc1007″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:57:22.911-05:00″,”updated_at”:”2016-11-20T18:57:22.911-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_LinzerCookies_28694_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”734fc5d1b5092f53c326fe046f795598ce17b252″,”caption”:”\u003cb\u003eHeat the oven:\u003c/b\u003e While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat to 350°F.”,”image”:{“id”:”734fc5d1b5092f53c326fe046f795598ce17b252″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T17:21:58.567-05:00″,”updated_at”:”2016-11-20T17:21:58.567-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_MexicanCookies_27938_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”793284671897ad987d8d17a1f2bbbf726e79d002″,”caption”:”\u003cb\u003eBake the cookies:\u003c/b\u003e Bake the cookies until lightly golden brown, 9 to 11 minutes. Cool completely before filling.”,”image”:{“id”:”793284671897ad987d8d17a1f2bbbf726e79d002″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:58:17.111-05:00″,”updated_at”:”2016-11-20T18:58:17.111-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_LinzerCookies_28696_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”90ca5752352e5c72f99572391f04809f5a3c0cee”,”caption”:”\u003cb\u003eFill and decorate:\u003c/b\u003e Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving.\r\n “,”image”:{“id”:”90ca5752352e5c72f99572391f04809f5a3c0cee”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T18:57:12.076-05:00″,”updated_at”:”2016-11-20T18:57:12.076-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_LinzerCookies_28719_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Linzer cookies might look like another pretty sandwich cookie, but these sweet-tart cookies have a rich, tender crumb, thanks to a nearly invisible ingredient.
Almonds turned into almond flour make an everyday sugar cookie dough a tender, melt-in-your-mouth treat, fragrant with the warm notes of toasted nuts. Two cookies serve as the bookends to the sweet and sticky jam of your choice to transform into a holiday cookie made for customization. So if you can toast some nuts and roll out a cookie dough, you can easily turn out these stunning cookies like a holiday baking pro.
<p><a href=’http://www.thekitchn.com/how-to-make-classic-linzer-cookies-238068′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/11/30/how-to-make-classic-linzer-cookies-baking-lessons-from-the-kitchn/
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