Tag Archives: cookie

linzer heart collage

Pomegranate Linzer Hearts

If there’s ever a good time to be a little hokey, I say Valentine’s Day is it.  Instead of getting your sweetheart the usual heart-shaped box of just-okay chocolates and a teddy bear holding roses why not surprise them with something homemade.

When I want something delicious and just a little bit hokey I make Linzer cookies. These delicious little sandwich cookies are typically made with almond flour and filled with raspberry jam. I’m changing it up with a jar of organic pomegranate jam I found at the store. Pomegranates will add an unexpected tang and as an aphrodisiac they’re perfect for this holiday. Cut into heart shapes these cookies are the perfect way to say “I love you.”

If cookies aren’t your think we’ve covered plenty of other recipes that would make for great V-Day gifts. Maybe those truffles you’ve been dying to try or make your own marshmallows flavored with rose water and dipped in chocolate. Check out these recipes and more from The Dish.

 

Linzer Cookies

1 1/2 cups flour

1 1/3 cups almond flour

1/2 tsp salt

2/3 cup sugar

1 stick unsalted butter, at room temperature

1 egg

1 tsp dark rum

1 tsp vanilla extract

1 tsp grated lemon zest (optional)

about 1/2 cup seedless jam such as raspberry, strawberry, or pomegranate. Nutella or dulce de leche can be substituted as well

1 Tbs. water or lemon juice

powdered sugar for dusting

Special equipment:

A 2″ heart cookie cutter and a 1/2″ heart cookie cutter

 

In a bowl, mix flour, almonds and salt until well combined. Set aside.

Using an electric mixer or a wooden spoon, beat sugar and butter until fluffy, about 3 minutes. Add the egg and beat until well blended. Beat in rum, vanilla and lemon zest. Reduce speed and slowly add the dry ingredients. Beat until just blended. Knead with your hands if necessary.

Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8″ thick. Chill dough in paper until very firm, at least 2 hours. Dough can be made 2 days ahead. Cover; keep chilled.

Arrange a rack in middle of oven and preheat to 375°F. Line several baking sheets with parchment paper.

Working with 1 dough disk at a time, remove top sheet of paper and, using 2″ heart cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2″ apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.

Using 1/2″ heart cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, about 8-10 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. Cookies can be baked 2 days ahead. Store airtight at room temperature.

Bring jam and 1 teaspoon water or lemon juice to a boil in a small saucepan; let cool slightly.

Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up points and allowing jam to push up slightly through center.

Cookeis can be assembled 8 hours ahead. Store airtight at room temperature.

 

 

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The Dish: Biscotti

With Christmas right around the corner and Black Friday just past, it’s time to start seriously thinking about what to give your friends and family this year. Edible gifts are great any time of year. They’re a creative gift from the heart that shows your loved ones how much you care.

In the past, we’ve offered a lot of great recipes that would make perfect Christmas or hostess gifts. Find a nice mug and fill it with gourmet hot chocolate and some homemade marshmallows to warm them up on a cold winter night. A beautiful basket filled with artisan breads and cheeses pairs perfectly with a jar of honey butter. Take a look through past pieces from The Dish and get inspired this holiday season!

Didn’t see anything you like? Don’t despair, I’ve got the perfect edible gift for you to make this year!

Do you have a particular recipe that friends ask you for time and time again? I do! For years now friends and family have asked me to bring my biscotti to gatherings or make for them to give as gifts. Cookies are a classic Christmas favorite that get a new twist with my Cherry Pistachio Biscotti.

Keep reading after the recipe for wrapping suggestions and custom gift tags.

Cherry Pistachio Biscotti

Makes about 3 dozen

3 ½ C flour

2 tsp baking powder

¼ tsp salt

1 ¾ C sugar

3 eggs

½ C vegetable/canola oil

2 tsp vanilla

1/2 C dried cherries loosely chopped

1/2 C pistachios loosely chopped

+ 1 egg for glaze and 2 Tbsp sugar to sprinkle on top

 

Preheat oven to 350. Line 2 sheet pans with parchment paper.

Mix dry ingredients together. Set aside.

Whisk sugar and eggs together until light and fluffy. Add oil, vanilla and whisk until blended. Slowly fold in dry ingredients. Before fully mixed, add fruit and nuts. Fold batter together until well combined but not over mixed.

Spoon half the batter onto one sheet and the other half on another. Wet hands with water or spray hands with PAM to prevent sticking. Form into logs about 2 ½ inches by about 10 inches. Make sure its even width. Brush with egg wash and sprinkle with sugar. (Can also make smaller cookies by making 4 logs instead of 2)

Bake at 350 for 25-30 minutes until firm and lightly golden. Remove from oven and let cool for about 20 minutes. Turn off oven. Slice logs into about ½ inch pieces. Each log should yield about 18 slices depending on the mix-ins (or about 10 if in 4 logs). Arrange cookies upright on sheets and return to turned off oven. Let sit in cooling oven for about 1 hour until cookies are golden and have firmed up. Remove and let cool on a rack.

Let cool completely. Cookies continue to dry out after baking. Store in airtight container for 2 weeks or freeze forever.

Substitute any fruit or nut you like or even add chocolate chips.

 

Wrapping Suggestions

Wrap cookies in cellophane bags, tie with decorative ribbon and attach label.

For best results, print labels on card stock or a heavier weight paper. Cut out around edges and punch hole. Write your holiday greeting on the back. Your friends will love getting such a personal, creative gift!

Click on the image below and print for custom designed gift tags.

Biscotti Labels sheet

Biscotti, photograph by Susie Poole Anderson