Best 4 Chocolate Linzer Cookies Recipes
Indulge in the delightful world of Chocolate Linzer Cookies, a timeless classic that combines delicate shortbread pastry with a luscious raspberry jam filling. Embark on a culinary journey as we explore two extraordinary recipes that showcase the versatility of these cookies. The first recipe presents a traditional approach, using simple ingredients to create a crisp and flavorful treat. For those seeking a more decadent experience, the second recipe incorporates rich chocolate into the dough, resulting in a heavenly combination of flavors. Both recipes are adorned with intricate lattice tops, adding a touch of elegance to these delectable confections. Whether you prefer the classic charm of the original or the irresistible allure of the chocolate variation, these Chocolate Linzer Cookies promise an unforgettable taste experience that will captivate your senses.
Let's cook with our recipes!
DOUBLE-CHOCOLATE LINZER TART COOKIES
I am asked to make these for baby showers, bridal showers, church socials, tea parties-you name it. You can use different cookie cutter shapes to make them fit any occasion.-Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake 6-8 minutes or until set. Remove from pans to wire racks to cool completely., Spread 1/2 teaspoon melted chocolate on bottoms of solid cookies; refrigerate until firm. Spread 1/2 teaspoon jam on top of chocolate; top with window cookies. Drizzle with remaining chocolate; let stand until set. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Proceed as directed.
Nutrition Facts : Calories 178 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE LINZER COOKIES
Living in the town of North Pole, it's no surprise that I enjoy Christmas baking! My mom and I used to make these cookies together. Now that I am married and living in Alaska, I love to bake them for my own family. They remind me of home. -Heather Peters, North Pole, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE LINZER COOKIES
Beautiful sandwich cookies filled with raspberry jam and topped with chocolate - perfect dessert for any party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 11
Steps:
- Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
- Heat oven to 375°F. Roll 1/4 of dough at a time to 1/8-inch thickness between sheets of waxed paper. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch cookie cutter (dip cutter into baking cocoa if desired). Cut small shape from center of some of the cookies if desired. Place on ungreased cookie sheet.
- Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
- Spread about 1/2 teaspoon jam on bottom of whole cookies; top with cutout cookie or another whole cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. 3 dozen sandwich cookies
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 20 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 85 mg
CHOCOLATE LINZER COOKIES
Steps:
- Cookie: 1. Blend butter and sugar until mixed 2. Sift dry ingredients together 3. Add eggs folowed by dry ingredients 4. Once dough is mixed pour it onto baking paper. 5. Lay a second sheet of paper on doufh and flatten with a rolling pin for storage. Refrigerate until needed. Ganache: 6. While cream and invert sugar are coing to a boil, pour chocolate wafers in a stainless beaker 7. Pour cream over chocolae and allow to stand for 3 minutes. Immersion blend. 8. After ganache has cooled to 35c., add butter and immersion blend. 9. Pour ganache into shallow dish and cover direcly with plastic wrap. Allow ganache to set at room temperature until ready to use. Raspberry jam: 10. Pour raspberry puree, fresh raspberries, sugar and glucose in a pan. 11. Once jam has boiled for 2 minutes, add lemon juice. 12. Pour jam into a shallow dish and refrigerate until needed. Assembly: 13. Remove paper from refrigerated and divide dough into 2 pieces. 14. Roll dough in between 2 Silpats 15. Process nibs and sugar until a fine particle size is achieved. 16. Cut dough into desired shapes working quickly to keep dough cold. 17, Sprinkle top cookie with nib sugar. 18. Dock bottom cookie before baking. 19. Pipe ganache onto cookie bottom leaving a space for the jam. 20. Pipe jam into center. 21. Lay top on and apply even pressure.
Tips:
- For the best flavor, use high-quality chocolate. A good semisweet or bittersweet chocolate will work well.
- Make sure the butter and eggs are at room temperature before starting. This will help them mix together more easily.
- Do not overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies keep their shape.
- Bake the cookies until they are just set around the edges. The centers should still be slightly soft.
- Let the cookies cool completely before filling them. This will help prevent the filling from leaking out.
Conclusion:
Chocolate Linzer Cookies are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized with your favorite flavors. So next time you are looking for a special cookie to bake, give these Chocolate Linzer Cookies a try.
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