TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 21

Linzer Cookies

Makes 2 dozen cookies

INGREDIENTS

11/2 cups hazelnuts

2 sticks butter 2/3 cup sugar

1large egg

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 cup jam

powdered sugar, for dusting

METHOD

1Preheat oven to 350°.

2Spread the nuts onto a cookie sheet and place in oven for 3 to 5 minutes, until you can smell the rich nut flavor. Let cool; then chop well with a food processor.

3In the bowl of the stand mixer with flat beater attached, cream butter and sugar together until fluffy. Add egg, salt and vanilla.

4In a separate bowl, sift together the flour and baking powder.

5Add cooled chopped nuts and flour mixture to the mixer and beat until a dough ball forms. (Less than a minute on speed 2.)

6Form a large dough ball; wrap with plastic wrap. Refrigerate at least 2 to 3 hours.

7When ready to bake, preheat oven to 325°.

8Remove dough from refrigerator. Cut into two equal pieces. Roll out one of the pieces of dough by placing it between two slices of parchment paper. Roll until about 1/8-inch thick. Repeat with other dough half.

9Slowly pull off the top piece of parchment paper only. Using a 2 - inch biscuit cutter or a linzer cookie cutter, cut out cookies, removing the extra dough. Keep cookies on the bottom piece of parchment paper for baking.

Linzer Cookies (cont’d)

10Repeat with the other rolled dough. These will be the top cookies, so you need to cut out the center with a small round cutter. (HINT: The top of a vanilla extract bottle is the perfect size.)

11Keep cookies on parchment paper; place on cookie sheet. Bake 20 to 25 minutes.

12When cookies are cool, spread or pipe jam onto bottoms. (Try these with a variety of jams or preserves to make a colorful platter.) Top with cookie that has the cutout, and dust with powdered sugar.

Recipe courtesy Marian Getz, Wolfgang Puck Chef

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Wolfgang Puck WPPSM050C operating instructions Linzer Cookies cont’d

WPPSM050C specifications

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