Friday, December 20, 2013

German Cookie Craving

                                                        GERMAN COOKIE CRAVINGS

 Due to Thanksgiving coming a week late this year and tons of overtime at work, my baking this year is nada, zilch, zero, nill...nothing. After the New Year, however, I plan on making up for it a little bit. This year, I have been craving two favorites from when I was a kid that our family made. Linzers and Molasses Thumbprint cookies. I have no idea why, maybe it's the jam! So here they are, something for you try if you aren't familiar with them. These raspberry almond linzers are a treat. the almond sugar in the cookie dough makes it a delicate treat.



2/3 cup almonds
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon confectioners’ sugar
1 12-ounce jar raspberry jam


Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Heat oven to 350° F. 

On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.

Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

The Molasses Thumbprint Recipe here was my great Aunt Phil's, and I looked forward to them whenever we visited for the holidays. Mom always used maple syrup instead of molasses because her family grew up with a sugar shack in the family and home made maple syrup is just one of the best things on earth. Dye's Maple Syrup Company makes the best!

                                  AUNT PHIL'S MOLASSES THUMBPRINT COOKIES

Cream together -

 1 cup butter
 1 cup brown sugar
 1 cup dark molasses (I like Maple Syrup here)
 2 tsp baking soda dissolved in 1/2 cup boiling water

Sift together -

 4 & 1/2 cups flour
 1 tbsp ginger
 1 tbsp cinnamon

    Combine dry with wet ingredients until smooth. Roll out in circles, make a thumbprint and add your favorite jam in center. You can use any jam in the center, I like apricot, strawberry and raspberry, myself.  

Sprinkle with sugar and bake in a moderate oven (about 350) until just set, do not over bake.

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