Historically, these Linzer cookies are made with a shortbread-like dough. We’ve dressed them up in piecrust and turned them right into a flaky, crunchy sugar-topped model.
Piecrust Linzers
Makes about 10 sandwich cookies
- All-purpose flour, for dusting
- All-Butter Piecrust (recipe follows)
- 1 massive egg (50 grams), flippantly crushed
- 1 tablespoon (15 grams) water
- Glowing sugar, for sprinkling
- ¼ cup (80 grams) fruit preserves*
- ¼ cup (80 grams) lemon curd*
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Line baking sheets with parchment paper.
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On a flippantly floured floor, roll All-Butter Piecrust to ⅛-inch thickness. Utilizing a 2¼-inch spherical cutter, reduce dough. Utilizing a 1¼-inch spherical cutter, reduce middle from half of dough circles. Prick middle of complete circles with a fork. Reroll scraps as soon as, and repeat reducing and pricking. Place all dough items on ready pans. Refrigerate till agency, 15 to twenty minutes.
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Preheat oven to 400°F (200°C).
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In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water; brush onto dough. Sprinkle with glowing sugar.
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Bake till flippantly browned, 12 to fifteen minutes. Let cool on pans for 10 minutes. Take away from pans, and let cool fully on wire racks.
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Spoon about 1½ teaspoons (6 grams) preserves or lemon curd onto complete rounds. Prime with cutouts, sugar facet up. Greatest served similar day as made. Refrigerate in an hermetic container for as much as 3 days.
All-Butter Piecrust
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) chilly unsalted butter, reduce into ½-inch cubes
- ¼ cup (60 grams) ice water, plus extra as wanted
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Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter; pulse till combination is crumbly and butter items are pea-size. With processor operating, add ¼ cup (60 grams) ice water in a gradual, regular stream simply till dough comes collectively. (Combination might seem crumbly however must be moist and maintain collectively when pinched.) Add extra ice water, 1 tablespoon (15 grams) at a time, if wanted.
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End up dough, and form right into a disk. Wrap tightly in plastic wrap, and refrigerate for not less than 1 hour or as much as 2 days, or freeze for as much as 3 months. Let frozen dough thaw in a single day in fridge earlier than utilizing. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to fifteen minutes earlier than rolling out.
