Linzer Cookie Cutter Set
Oh the weather outside is frightful. (Really.) So lets make cookies that are delightful…
During this time of year of yuletide greetings and all that holiday, snowflaky kind of stuff, I love to make cookies and give them away. After all, it’s the time of year when we eat lots of candy, cakes, chocolates and goodies in general so to add to the festivities, cookies are on my agenda. One of my favorite cookies to prepare are the buttery sandwich cookies with jam inside, called Linzer Cookies. They are so absolutely yummy with a steamy cup of tea or coffee, or with a large icy cold glass of milk. They look like snowflakes…sort of! Anyway, use this cookie cutter set to make your delectable Christmas cookies to bring to work or to give away to family and friends.
G e t t h e L i n z e r c o o k i e c u t t e r s e t h e r e
The set includes linzer cutter and 6 interchangeable center cutter designs. Boxed with recipe and instructions, metal.
Need a recipe for Linzer cookies? Here’s one from Ina Garten, the Barefoot Contessa.
Ingredients
* 3/4 pound unsalted butter at room temperature
* 1 cup granulated sugar
* 1 teaspoon pure vanilla extract
* 3 1/2 cups flour
* 1/4 teaspoon salt
* 3/4 cup good raspberry preserves
* Confectioners’ sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.
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