Thursday, 17 December 2015

Recipes: Christmas Wine Linzers

Christmas Wine Linzers
  • Prep Time:1 1/2 hours
  • Cook Time:13 minutes
 

You've never had a linzer quite like this! Our Christmas Wine Linzers are part of our holiday cookie series, and we're betting you sample the ingredients while baking!

This recipe is part of our Countdown to Cookies for the 2015 holiday season.

 

Foodie Byte

Linzer cookies are usually jam filled, with a window that can make them as beautiful as stained glass.

Ingredients

2/3 cup sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla
FOR FROSTING:
1 cup Gluhwein (recipe below)
3 cups powdered sugar
For Gluhwein:
1 bottle merlot
6 whole cloves
1 cinnamon stick
1 orange

Preparation

Preheat oven to 350°F
In a medium size mixing bowl cream together butter, sugar cinnamon and vanilla. Add in egg and salt.
Mix in baking powder and flour.
Divide dough into four balls, cover and refrigerate for at least an hour.
Roll out dough to ¼-inch thickness
If not using a linzer cookie cutter:
Take your larger cookie cutter, and cut cookies from the first two balls of dough, place on a parchment lined baking sheet and bake for 11-13 minutes.
On a sheet of parchment paper, roll out the remaining dough, again using the larger cookie cutter to cut out shapes.
Then with the smaller cookie cutter cut the center out of each larger cookie, making sure you have an even amount compared to the first two batches made.
Transfer parchment carefully to a baking sheet, bake for 11 minutes.
Transfer to wire rack to cool.
FOR FROSTING:
Combine ingredients in a mixer, mix until thick and glossy.
Ice the larger cookie to the edges, and then immediately place the other outline shape on top. The frosting will dry smooth and glossy and hold the cookies together.
If you need to make your own Gluhwein, simmer a bottle of merlot on stovetop with clove and sliced orange and a cinnamon stick for an hour, remove from heat and cool.



source FoodChannel http://ift.tt/1RqNLsD

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