Best 4 Chocolate Linzer Cookies Recipes

DOUBLE-CHOCOLATE LINZER TART COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake 6-8 minutes or until set. Remove from pans to wire racks to cool completely., Spread 1/2 teaspoon melted chocolate on bottoms of solid cookies; refrigerate until firm. Spread 1/2 teaspoon jam on top of chocolate; top with window cookies. Drizzle with remaining chocolate; let stand until set. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Proceed as directed.

CHOCOLATE LINZER COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie.

CHOCOLATE LINZER COOKIES

Steps:

• Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
• Heat oven to 375°F. Roll 1/4 of dough at a time to 1/8-inch thickness between sheets of waxed paper. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch cookie cutter (dip cutter into baking cocoa if desired). Cut small shape from center of some of the cookies if desired. Place on ungreased cookie sheet.
• Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
• Spread about 1/2 teaspoon jam on bottom of whole cookies; top with cutout cookie or another whole cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. 3 dozen sandwich cookies

CHOCOLATE LINZER COOKIES

Steps:

• Cookie: 1. Blend butter and sugar until mixed 2. Sift dry ingredients together 3. Add eggs folowed by dry ingredients 4. Once dough is mixed pour it onto baking paper. 5. Lay a second sheet of paper on doufh and flatten with a rolling pin for storage. Refrigerate until needed. Ganache: 6. While cream and invert sugar are coing to a boil, pour chocolate wafers in a stainless beaker 7. Pour cream over chocolae and allow to stand for 3 minutes. Immersion blend. 8. After ganache has cooled to 35c., add butter and immersion blend. 9. Pour ganache into shallow dish and cover direcly with plastic wrap. Allow ganache to set at room temperature until ready to use. Raspberry jam: 10. Pour raspberry puree, fresh raspberries, sugar and glucose in a pan. 11. Once jam has boiled for 2 minutes, add lemon juice. 12. Pour jam into a shallow dish and refrigerate until needed. Assembly: 13. Remove paper from refrigerated and divide dough into 2 pieces. 14. Roll dough in between 2 Silpats 15. Process nibs and sugar until a fine particle size is achieved. 16. Cut dough into desired shapes working quickly to keep dough cold. 17, Sprinkle top cookie with nib sugar. 18. Dock bottom cookie before baking. 19. Pipe ganache onto cookie bottom leaving a space for the jam. 20. Pipe jam into center. 21. Lay top on and apply even pressure.