I could barely contain my excitement when I woke up Saturday morning to find the sun shining. After what seemed like an eternity of gray or short-lived sunny days, the sight of a bright sun could not have been a more welcoming, energizing sight. Quickly throwing on some clothes and rushing around to pack up my camera, I could not get in the car fast enough. Then came that temporarily, wasting valuable time, paralyzing feeling of indecisiveness as I began second-guessing my intended destination. After what seemed like an eternity (it was all of two minutes), I decided to change my plans and head back up to the Chicago Botanic Gardens. What I realized when I got there was that no matter how familiar this place has become to me in the last few months, there were new discoveries to be made. If there is such a thing as a place being familiarly unfamiliar, this would be one of those places. It is no wonder why "The real voyage of discovery consists not in seeking new landscapes, but in having new eyes."(Marcel Proust) is one of my most favorite of all quotes.
Recently I came across Dorie Greenspan's Linzer Sable Cookie recipe and thought it would be perfect to share, perfect to make for Valentine's Day. However, in revisiting the list of cookies I have posted to this blog I realized I had already shared a recipe for Linzer cookies. This time last year I posted the White Chocolate Raspberry Linzer Cookies inspired by Model Bakery's Linzer cookie recipe. As it happens, these two Linzer cookies are both similar and different.
The rolling out process for these cookies is a little different. Usually you form a ball of dough into a disk, flatten it slightly, chill it, and then roll it out on a floured surface. With this cookie, you form a ball of dough, place it between two sheets of parchment or wax paper, flatten it slightly, roll it out and then chill it before cutting into your desired shapes. Because the parchment or wax paper slides around when you roll it out, I would suggest taping down the bottom piece of paper to the counter or whatever surface you are using to roll out the dough to a even 1/4 inch thickness. This was one of the early lessons learned in the making of this cookie.
The rolled out dough is placed on a baking sheet and placed in the refrigerator to chill for approximately two hours. Dorie Greenspan suggests you can also put the dough in the freezer for 45 minutes, but I prefer the slow to chill process so mine went into the refrigerator.
Traditional Linzer cookies are round with fluted or smooth edges. Heart shaped cookies, not just at Valentine's Day, but anytime of the year just look a little more irresistible. A raspberry jam or preserve is the classic filling for these cookies, however, you could also make them using mixed berry, blackberry, or apricot preserves. My personal favorite is raspberry, with or without the seeds.
The cookies baked for approximately 10 to 13 minutes in preheated 375 degree (F) oven until they are lightly golden on the bottom and slightly firm to the touch on top. Once cooled the bottoms are ready to be spread with the preserves and the tops lightly dusted with confectionary sugar. If you are making these cookies without a 'cut-out' the tops of the cookies can be dusted with confectionary sugar once they have been sandwiched together. Be sure to bake up the small cut-outs from the top of the cookie as they great for noshing on.
The number of cookies will depend on the size of the cookie cutter used. Additionally, the quantity will be affected by the thickness of the rolled out dough. Mine were on the slightly thicker side (this was mostly because I hadn't taped down the bottom piece of parchment paper when rolling out the dough). My yield for this recipe was 15 cookies due to the size of the heart cookie cutter used and the thickness of the dough. If using a small two inch round or smaller heart cookie cutter (and rolling out to a consistent 1/4 inch thickness) you should anticipate being able to make two dozen Linzer Sable (sandwich) cookies. Note: Graduated size heart cookie cutters are available from Williams-Sonoma (made by deBuyer) or through Amazon (made by Fat Daddio's).
If you are looking to make someone feel special on Valentine's Day or on any day, give them something homemade. Gifts from the heart are often those made with one's hands, written in one's own handwriting, or spoken from one's lips.
Linzer Sable Cookies (inspired by Dorie Greenspan's Linzer Sable Cookie Recipe as shared in her book Baking: From My Home to Yours)
Ingredients
1 1/2 cups ground almond meal (or finely ground almonds, hazelnuts or walnuts)
1 1/2 cups all-purpose flour
1 1/2 teaspoons Saigon cinnamon
1/4 teaspoon kosher salt
scant 1/4 teaspoon ground cloves
1 large egg, room temperature
2 teaspoons water
1/2 cup (8 Tablespoons) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup raspberry preserves (or your preserve of choice)
Confectionary sugar for dusting
Directions
1. Whisk together the almond meal, flour, cinnamon, cloves and salt in a medium sized bowl. Set aside.
2. Whisk together the egg and water. Set aside.
3. In a standing mixer fitted with a paddle attachment, cream together butter and granulated sugar until fluffy and smooth (approximately 3 minutes).
4. Add egg mixture and beat for 1 minute.
5. Reduce speed to low and mix in dry ingredients until incorporated. Be careful not to over mix.
6. Divide batter/dough in half. Working with one half at a time, form into a ball and place between two sheets of parchment paper or wax paper. Roll out until approximately 1/4 inch thick. Transfer to a baking sheet to keep flat. Repeat process with other batter/dough ball. Place cookie sheet in the refrigerator for at least 2 hours (or can place in freezer for 45 minutes).
7. Preheat oven to 375 degrees (F). Prepare a baking pan lined with parchment paper.
8. Remove one rolled out dough and place on a cutting board. Remove one piece of the parchment paper/wax paper and cut into desired shapes. Place each cookie on prepared cookie sheet. Note: If you want the preserves or jam to show, cut half of the cookies with a smaller shape in the center.
9. Bake cookies for 10 to 13 minutes or until they are lightly golden and just firm to the touch. Transfer baked cookies to a cooling rack and cool to room temperature.
10. Repeat process with second rolled out disc of dough.
11. Gather all unused dough scraps and reroll between two sheets of parchment paper or wax paper. Cut into desired shapes and bake.
12. Spread thin layer of preserves on the flat side of the 'solid' cookies. Note: Mound a little of the preserves in the center so they come up through the 'cut-out'.
13. Sprinkle confectionary sugar on the top side of the 'cut-out' cookies.
14. Sandwich the two halves together pressing lightly.
15. Depending on the size cookie cutter this recipe will make 15-24 linzer sandwich cookies.
Note: Instead of dusting these cookies with confectionary sugar and/or sandwiching them together with preserves, the cookies can be simply dipped in white or dark chocolate.
