Wednesday, December 22, 2010
This has always been my favorite Christmas cookie. And you know I try not to throw superlatives around too much. BUT! Raspberry-jam-filled-crushed-almond-crust-latice top? Dare I expand the genre and say the linzer is my favorite of all cookies? The universal favorite?? I will. But truth be told, these jams don't just whip themselves up - The Linzer proved to be a true labor of my love. Especially considering my track record for baking - one which the average toddler could strive to beat. Measuring? Not in my skill set.
The Austrian Linzer's level of difficulty in the realm of Christmas cookie baking is why I chose to make a quadruple batch of them during one of the busiest weeks of the year. Anyone could have measured all the dry ingredients wrong. And some people might be lucky to have a crafty mother to call in a panic when they realize that 16 cups of flour to 1 stick of butter is not an appropriate holiday cookie ratio. My mother - ever the high school homeconomist - reintroduced me to the concept of lowest common denominator and it's application to measuring mishaps. So, the quadruple batch became a 16-tuple batch after the math was worked out and a quick trip to Fairway provided the extra dry goods (which is where I ran into reader Jenny - so nice to meet you!). Do you think anyone has a bowl large enough to mix a x16 batch of cookies? Niet! My assistant recommended using a garbage can. Ah, the creative life of a 25 year old...
So, we're eating linzers around here. As of this morning everyone at the flower market is eating linzers. My neighbors and friends will soon be eating linzers. And when I see you mom on the 25th, you'll get well deserved share as well.
Austrian Linzer Cookies
1 1/2 cups flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp. salt
1/2 tsp cinnamon
1/2 cup brown sugar
1/2 cup (1 stick) butter
1 slightly beaten egg
1/3 cup ground almonds
You will also need: 1/2 cup raspberry jam, 1 more slightly beaten egg and 1
tsp of water.
Sift together flour, white sugar, baking powder, salt, cinnamon. Stir in
brown sugar and cut in butter.
Mix in the egg and the ground almonds well. You'll have to do this with
Spread a bit more than half the mixture into an 8" x 8" square pan. (If you double the batch which you will want to - use a 9x13" pan)
Spread with 1/2 cup of raspberry jam.
Take the remaining pasty and roll out flat. Cut into strips about 1/2 inch
wide. Lay the strips over the jam in a lattice pattern. Mix egg with 1 tsp
water and brush over lattice.
Bake at 375 degrees for about 25-30 minutes.
Cut into bars when cool...enjoy!