Linzer Cookies : कुरकुरे नमकीन बिस्किट के साथ मुलायम जैम की मिठास

यदि आपने अभी तक लिंजर कुकीज़ का स्वाद नहीं चखा है तो फिर देर किस बात की। मीठी, जैम से भरी स्वादिष्ट कुकीज आपकी नयी पसंदीदा कुकीज हो सकती हैं. जैम की आभूषण जैसी चमक और कन्फैक्शनर्स शुगर की बर्फीली चादर वाकई में कुकीज की तरफ आपका ध्यान आकर्षित करने के लिए काफी है.


सॉफ्ट बटर – 250 ग्राम
चीनी- 200 ग्राम
अंडे- 2
मैदा- 500 ग्राम
बेकिंग सोडा – 1 चम्मच
नमक- 1/4 चम्मच
बादाम- 400 ग्राम
वेनीला एसेंस
कोई भी पसंदीदा जैम- 5 टेबलस्पून
चीनी- 3 टेबलस्पून


To make the dough: Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes.

Add the yolk and vanilla and beat until combined.

Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don’t over-beat.

Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

To assemble: On a lightly floured surface, roll one disc of dough out about 1/4″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.
Preheat the oven to 350°F.

While the first half of cookies is chilling, cut rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.

To bake: Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top.

Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.