Linzer Squares& Thumbprints

* Exported from MasterCook *

LINZER SQUARES & THUMBPRINTS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Hazelnuts, whole unblanched
-(filberts)
1 c Butter, unsalted -- chilled
2 c Flour
2/3 c Sugar
1 t Baking powder
1 t Cinnamon, ground
1/4 ts Salt
2 lg Egg -- separated
1 t Vanilla extract
1 tb Lemon zest -- finely grated
1 c Raspberry jam -- seedless
Nut coating -- for thumb-
-prints (opt)
2/3 c Hazelnuts, unblanched
-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 occasion- ally, 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. Beat 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 one cup of the dough and press
it into the prepared pan. Spread 2/3 cup of the jam to
within 1/4" of the edges. Set aside. Add three
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 golden
brown and the jam bubbling. Cook completely in the pan
on a wire rack. To unmold, run a small metal spatula
between the sides of the pan and the pastry on the 2
siddes without the aluminum foil. Use the foil to lift
out the whole square and lide it off the foil onto a
cutting surgace. Use a long, serrated knife to cut
2-inch squares. For the most attractive squares, first
cut the square in half in the middle of the center
lattice line (not on either side.) Turn the square 1
turn and cut it into quarters following the same
directions, forming 16 2-inch quares.

For the cookies: Measure the remaining dough into a 1
1/4 inch scoop or 2 level teaspoons and roll it
between the palms of your hands to for 1-inch balls.
If you are using the optional nut coating, roll each
ball in the reserved egg whites. Lightly flour your
hands, if necessary, to prevent sticking. Roll each
ball in the chopped nuts. Place the balls 1 1/2 inches
apart on the cookie sheets. Use your floured index
finger to create depressions in the center of each
ball. Fill each depression with 1/4 teaspoon of the
remaining jam. Bake for 20 minutes or until the
cookies begin to brown lightly.

Store in airtight containers at room temperature or in
the refrigerator. Keeps 1 week at room temperature, 2
weeks refrigerated. The squares will keep for several
weeks refrigerated. The thumbprints become dry.

Makes 16 squares and 3 dozen cookies.

Original from Rose's Christmas
Cookies
by Rose Levy Berenbaum

This recipe makes both Linzer Squares and Thumbprints,
although you need a pastry bag to pipe the dough to
make the Linzer Squares. I used the whole recipe to
make thumbprints.

I made just the thumbprints, not the linzer squares.
If you do this as well (it's EASIER), be sure to add
the 3 tablespoons of egg white into the dough. The
instructions to do this are in the section labeled
"for the Squares" and you might miss it if you're not
making the squares.



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