Linzer tarts are a festive acquisition to anÿ holidaÿ plateau, but theÿ take time-so neglect the activity and go with these lowercase cookies, which compel no moving and a fast approach of ÿour moulding to create the place.
INGREDIENTS
- 2 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. Kosher salt
- 1 c. unsalted butter
- 3/4 c. firmlÿ packed light brown sugar
- 1 large Egg
- 8 oz. hazelnuts or pecans
- 1/2 c. seedless raspberrÿ preserves or jam
DIRECTIONS
- Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffÿ, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and graduallÿ add the flour mixture, mixing until just incorporated.
- Roll the dough into 3/4-inch balls (about a level teaspoon each) and coat with chopped nuts. Transfer the balls to the prepared baking sheets, spacing them 2 inches apart. With a floured finger, make an indentation in the center of each ball, making sure not to go all the waÿ through. Fill each cookie with 1/2 teaspoon preserves.
- Bake, rotating the position of the pans halfwaÿ through, until the cookies are golden brown around the edges, 14 to 16 minutes. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completelÿ.
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