Flamingo Musings » curved http://flamingomusings.com Just another WordPress site Wed, 09 May 2012 12:57:54 +0000 en hourly 1 The 12 Days of Cookies: Day 5 & PhotoHunt: Curved http://flamingomusings.com/2009/12/the-12-days-of-cookies-day-5-photohunt-curved.html http://flamingomusings.com/2009/12/the-12-days-of-cookies-day-5-photohunt-curved.html#comments Sat, 05 Dec 2009 05:17:00 +0000 RJ Flamingo http://flamingom.wordpress.com/2009/12/05/the-12-days-of-cookies-day-5-photohunt-curved

Welcome back for Day 5 of The 12 Days of Cookies, and since it’s Saturday, it’s also PhotoHunt Day. The theme for the PhotoHunt this week, is “Curved.” I think you’ll agree that these Hazelnut Linzer cookies fit the bill!

In case you’re wondering what’s going on, I was invited to participate in a project to bake and blog about 12 cookies in 12 days (December 1-12), choosing from the 2008 Bon Appétit Holiday Cookie-a-Day collection. We were free to choose any 12 cookies from the 31 recipes in the collection, in any order and compare notes. You didn’t know I had it in me, did you? :-)

On with the cookies, and the PhotoHunt!

First the recipe, then my notes:

Hazelnut Linzer Cookies

Hazelnut Linzer Cookies with Blackberry Jam

Ingredients

  • 1 1/4 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar plus more for decorating
  • 5 teaspoons (packed) finely grated orange peel
  • 2 teaspoons grated lemon peel
  • 3 large egg yolks
  • 1 1/4 cups hazelnuts, finely ground in processor (about 1 1/2 cups ground)
  • Blackberry jam

Preparation

  • Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
  • Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
  • Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. DO AHEAD Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
  • Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. DO AHEAD Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.


Notes:

If you’ve stopped by to see the first four installments of this series, you won’t be surprised to learn that here’s another really soft dough for a cut-out cookie. In fact, you’re probably pretty sick of reading me bitch about it. Fine. Not another word. You can’t say you weren’t warned. I’ll just say this: Keep the bench flour close. You’ll need it. And when cutting out the tops of the cookies, take them to the cookie sheet before cutting out the “Linzer eye” and cut it out in place.

This is a very tender cookie, a nice way of saying “more delicate than it looks.” It’s very crispy, but in my opinion, might have benefited from using the whole eggs, rather than just the yolks, to give them a little more backbone. As it were.

Yes, Linzers are traditionally round, although the “eye” can be virtually any shape. But, you know, I have the cutters in various sizes, so why not use them?

Also? I didn’t have any blackberry jam, so I substituted lingonberry. That should be the tip-off that we spent some time in the Ikea store awhile back. :-)


Please visit my partners in holiday baking, below, and see what they’ve got in store for you. They’re not PhotoHunting, but their photos are guaranteed to make you drool! And don’t forget to come back tomorrow for the sixth installment!

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings (hey! that’s me!)
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project

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