Title: Linzer Squares and Thumbprints
Categories: Cookie Holiday German
Yield: 4 Servings

		Need a pastry bag to pipe
		The dough to make the Linzer
		Squares I
		Used the whole recipe to
		Make thumbprints.

Linzer Squares and Thumbprints

1 c whole unblanched hazelnuts (filberts) (5 oz or 142 grams) 1 c unsalted butter (cold) (8 oz or 227 grams) 2 c bleached all-purpose flour (10 oz or 290 grams) 2/3 c sugar (4.5 oz or 132 grams) 1 tsp baking powder 1 tsp ground cinnamon 1/4 tsp salt 2 large egg yolks (2 Tbs = 1 tsp or 1.25 oz) 2 large egg whites (1.4 liquid cup or 2 oz) 1 tsp pure vanilla extract 1 Tbs lemon zest, finely grated 1 c Seedless raspberry jam (I used Polaner All-Fruit brand) Optional nut coating for thumbprints 2/3 c unblanched hazelnuts, chopped finely

Preheat oven to 350 degrees. For Squares, line the bottom and 2 sides of an 8"x8"x2" metal baking pan, with an 8"x16" strip of heavy duty aluminum foil, well buttered or greased. For Cookies, butter or grease 2 nonstick cookie sheets.

Place the hazelnuts on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until they turn golden where the skins crack. Cool to room temperature.

Food processor method: Cut the butter into 1-inch cubes, wrap in plastic, and refrigerate. In a food processor with the metal blade, process the nuts with 1/2 c of the flour until the nuts are fine but not powder fine. Add the rest of the flour, the sugar, baking powder, cinnamon, and salt and process for a few seconds until evenly mixed. Pulse in the butter until mixture has the consistency of fine crumbs. Add the egg yolks, vanilla extract, and lemon zest and pulse just until the dough begins to hold together (do not allow it to form a ball.)

Electric mixer method: Finely grate the nuts. Soften the butter. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and lemon szest. In a mixing bowl, cream the butter and sugar about 3 mintues or until light and fluffy. Veat in the egg yolks, then the vanilla extract. At low speed, gradually beat in the flour mixture, just until the dough begins to hold together. For the Squares: Remove 1 c of the dough and press it into the prepared pan. Spread 2/3 c of the jam to within 1/4 inch of the edges. Set aside. Add 3 tablespoons of the egg whites to the dough remaining in the food processor or mixer and pulse or beat until it is incorporated. Set aside the remining egg whites for the the cookies. Scrape 1 cup of the dough into the pastry bag and close it securely. Pipe the mixture to form a lattice on top of the raspberry filling. Pipe the first line down the center, dividing the square in half. Now pipe 2 more lines, dividing the sqaure into quarters. Then pipe 4 more lines, each between the existing lines, dividing the squares into eighths. There will be 7 lines. Turn the pan and repeat the process, adding 7 more lines. Next pipe a border line around the 4 edges of the pan. Bake for 30 to 35 minutes or until the dough is ====================================================================== ==== BBS: The Once and Future Legend Date: 12-17-97 (09:54) Number: 68818 From: DANIAL MANNEN Refer#: NONE To: ALL Recvd: NO Subj: CR [2/2] Conf: (1) Cooking Original from Rose's Christmas Cookies, by Rose Levy Berenbaum

From: Danial Mannen Date: 12-17-97 (09:54) The Once And Future Legend (1) Cooking

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