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Wednesday, September 16, 2009

FNCCC #3 Alexandra Guarnaschelli- Linzer Cookies (sort of)

The chef for this week's Food Network Chefs Cooking Challenge is Alexandra Guarnaschelli.

Okay so I noticed that the "deadline" was today for this challenge, I already had dinner in the crock pot and I was thinking I am not going to the store AGAIN today. I made these cookies with a slight variation as you can see. I had no jam or anything or time to make any, and as you remember from the perogies I lost my big circle cookie cutter to the hands of the Goose. I wanted to keep with the Apple theme that I am doing all this week for my son, so the apple cookie was born. This dough is so buttery and the nutmeg and cinnamon make it the perfect "fall" dough. For my variation of the cookies I just did everything mentioned below except before I baked them I rolled the edges in red sprinkles, when they came out I put 4-5 chocolate chips and piped on some green icing for the leaf and brown for the stem.

Linzer Heart Sandwich Cookies
Recipe courtesy Alex Guarnaschelli
Prep Time: 40 min Inactive Prep Time: hr min Cook Time: 15 min Level:
Intermediate Serves:
2 1/2 to 3 dozen cookies, about 1 1/2 inches Ingredients
2 1/2 sticks butter
3/4 cup granulated sugar
2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies
1/2 cup slivered almonds, ground
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup seedless raspberry jam
Powdered sugar, optional
Special Equipment:
2 heart-shaped (or round) cookie cutters: 1 about 1 1/2 inches and 1 about 3/4-inch
Waxed paper (or parchment)
Rolling pin
3 baking sheets
In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.

Note: because this dough has a good amount of butter, it needs "resting" time and needs to be rolled fairly quickly. Lay 3 large pieces of waxed paper in a single layer on a flat surface. Sprinkle each with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.

Preheat the oven to 350 degrees F.

Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.

Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.

Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.

Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.

Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.

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  1. what cute cookies!!! Hope you enjoy the apple chips too.

  2. How cute are these, looks delicious!! Way to go!

  3. How cute! I really like your take on this recipe =)

  4. These are ADORABLE!! I think I might make them for the preschool apple orchard coming up :) Thanks for participating in FNCCC. Can't wait to see what you choose from Alton Brown's (HUGE) collection.

  5. I still want to make those cookies. Maybe I'll make them in a few weeks.


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