What are Linzer cookies made of?

Linzer cookies are buttery, jam-filled sandwich cookies based on the classic Viennese Linzer torte, a nutty jam-filled pastry with a lattice design on top. The cookies have a shortbread-like texture and nutty flavor that comes from finely ground almonds and almond extract in the dough .

What method is pinwheel cookies are made of?

The basic process involves dividing the cookie dough and adding color and flavoring extract to half. The dough is then rolled into rectangles and sandwiched together. Roll them up into a log, then just slice and bake .

How do you fold pinwheel cookies?

With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center .

What nationality are Linzer cookies?

Linzer cookies are a twist off the linzer torte, originating from Linz, Austria. The linzer torte is one of the oldest tortes in the world, found in an Austrian abbey in the early 1700s. Luckily for us, the linzer torte was brought to the US around 1850s.

What is the difference between Linzer cookies and imperial cookies?

They are derived from the Austrian Linzer Augen, a similar shortbread cookie sandwich which has 1-3 small round cut outs (the "eyes") in the upper cookie and is dusted with powdered sugar. The empire biscuit does not have a cut-out section on the top and is decorated with white icing .

What company makes pinwheel cookies?

The Chicago Cookie Store - Maurice Lenell - Pinwheels, Raspberry Jelly Swirls, Almonettes, Oatmeal Raisin, Butterscotch Stars, Chinese Almonds, Fudge Brownies, Chocolate Chips, English Toffee Bars.

What company made pinwheel cookies?

Instructions for making Maurice Lenell Pinwheel Cookies: This recipe is for 2 batches of cookie dough: one vanilla and one chocolate. MAKE 2 BATCHES OF THE BELOW COOKIE DOUGH for these Maurice Lenell Cookies.

What country are pinwheels from?

Pinwheels have been around for a very long time. The first documented history of a “whirligig” was in China in 400 B.C. The pinwheel is significant in Chinese culture where its symbolism is “to turn ones luck around”. It is especially used at Chinese New Year celebrations for good luck and fortune.

What are molded cookies made of?

Molded cookies, made from stiff dough , are shaped by hand or in a mold before baking.

What are lady finger cookies made of?

Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. Some brands, though, contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour .

What are cookie molds made of?

While the first molds were made of carved wood, today they are produced by specialty cookware and bake ware manufacturers in plastic, metal, terra cotta, resin, silicon, cast iron, and ceramic . Designs are available in an almost limitless number of patterns.

What is the Nutter butter cookie made of?

INGREDIENTS: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SUGAR, PEANUT BUTTER (ROASTED PEANUTS, CORN SYRUP SOLIDS, HYDROGENATED VEGETABLE OIL {RAPESEED, COTTONSEED, AND SOYBEAN OILS}, SALT, PEANUT OIL), PALM OIL, HIGH FRUCTOSE ...

Linzer Pinwheel Cookies - RecipeGirl (2024)

10 minutes minutes

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Always a favorite: Linzer Pinwheel Cookies

This recipe may very well be my favorite cookie recipe of the season. The cookie part has a lovely (light) lemon flavor, and the raspberry swirl is ever-present. The cookie turns out to be a crispy sort of cookie.

The recipe is another one from the book I’m currently obsessed with: The Ultimate Cookie Book by Better Homes and Gardens. There are so many classic, new and all-around delicious cookie recipes in this book (more than 500!) that I can hardly stand it! I have so many recipes bookmarked to make. The temptation to bake is great!

There are a few steps involved in making these, but it’s well worth the time spent. The dough needs to chill… then you roll it with the raspberry and chill some more… then cut and bake. It’s not that big of a deal, but you need to plan for it. Since my kiddo is rather enamored with raspberries, he was just as happy with these as I was.And I love that they’re going to add a splash of color to my holiday cookie platter.

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These are festive cookies perfect for Christmas or Valentine's Day.

Recipe Details

Prep Time: 35 minutes mins

Cook Time: 10 minutes mins

Chill Time: 5 hours hrs

Total Time: 5 hours hrs 45 minutes mins

Course: Dessert

Ingredients

1 cup (2 sticks) butter, at room temperature
1½ cups granulated white sugar
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 teaspoon finely grated lemon zest
3¼ cups all purpose flour
⅔ cup seedless raspberry jam

Instructions

In a large mixing bowl, use an electric mixer to cream the butter for about 30 seconds. Mix in the sugar, baking powder and salt. Beat in the eggs and lemon zest. Beat in the flour until incorporated. Divide the dough in half. Wrap each half in plastic wrap and chill for about 1 hour (or until the dough is easy to handle).
Roll half the dough at a time between sheets of waxed paper into a 10 inch square. Remove the top sheet of waxed paper. Spread the dough with jam to within ½ inch of the edges. Don't slop it on thick or it will be a mess when you try to roll it (it'll squish out). Give it a nice, thin layer of jam. Roll up the dough using the bottom sheet of waxed paper to help lift and guide the dough. Moisten the edges, and pinch to seal. Wrap each spiral log in waxed paper or plastic wrap. Chill for 4 to 24 hours or until dough is firm enough to slice.
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
Using a sharp knife, quickly cut spiral logs into ¼ inch slices, repositioning the logs as needed to keep them from flattening. If the logs become too soft during cutting, place them in the freezer about 10 minutes or until they firm up. Place the slices 2 inches apart on the prepared cookie sheet.
Bake for 10 to 12 minutes or until the edges are firm and the bottoms are light brown. Cool on the baking sheet for a couple of minutes, then transfer to a rack to cool completely.

Notes

Store cookies at room temperature or refrigerated in an airtight container up to 2 days, or freeze up to 3 months.

Nutrition

Serving: 1serving, Calories: 113kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 69mg, Potassium: 18mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 143IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 0.5mg

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