S’mores Linzer Cook­ies

Food & Wine - - DECEMBER RECIPES -

AC­TIVE 1 HR; TO­TAL 2 HR 45 MIN MAKES 2 DOZEN

Linzer cook­ies are de­scen­dants of the linz­er­torte, named for the Aus­trian city of Linz. Hazel­nut meal gives this twist on the clas­sic a slightly nutty flavor.

11/4 cups all-pur­pose flour (about 53/8 oz.), plus more 3/4 cup gra­ham flour (about 4 oz.) 1/2 cup hazel­nut meal (about 17/8 oz.) 3/4 tsp. kosher salt 1 cup un­salted but­ter (8 oz.), at room tem­per­a­ture 2/3 cup gran­u­lated sugar 1 tsp. vanilla ex­tract 2 cups marsh­mal­low creme 1 (4-oz.) bit­ter­sweet chocolate bak­ing bar, chopped

1. Whisk to­gether flours, hazel­nut meal, and salt in a medium bowl; set aside. Us­ing a heavy-duty stand mixer fit­ted with the pad­dle at­tach­ment (or a large bowl and elec­tric hand mixer), beat but­ter, gran­u­lated sugar, and vanilla at medium speed un­til creamy, about 2 min­utes. With mixer run­ning on low speed, add flour mix­ture, beat­ing un­til smooth. Di­vide dough in half, and pat each half into a disk. Wrap each disk in plas­tic wrap, and chill un­til cold, about 1 hour.

2. Pre­heat oven to 350°F. Line 2 large bak­ing sheets with parch­ment pa­per. Un­wrap dough disks, and dis­card plas­tic wrap. On a lightly floured work sur­face, care­fully roll each dough disk to a scant 1/4-inch thick­ness. (Press dough back to­gether if it cracks.) From one rolled-out disk, us­ing a 2-inch square cut­ter, cut out 24 dough squares as close to­gether as pos­si­ble. Us­ing a smaller square cut­ter, cut out cen­ters of dough squares, re­serv­ing smaller cen­ter squares. Place larger dough squares 2 inches apart on one pre­pared bak­ing sheet.

3. From sec­ond rolled-out disk, cut out 24 (2-inch) dough squares, rerolling scraps (in­clud­ing re­served cut-out dough cen­ters) as nec­es­sary. Place 2 inches apart on sec­ond pre­pared bak­ing sheet. Re­frig­er­ate all dough squares un­til chilled, about 30 min­utes.

4. Bake cook­ies in pre­heated oven on mid­dle and up­per oven racks un­til very lightly browned and just firm, 15 to 17 min­utes, ro­tat­ing pans from top to bot­tom and front to back half­way through bak­ing. Let cool com­pletely on bak­ing sheets, about 20 min­utes.

5. Spread about 2 tea­spoons marsh­mal­low creme on each whole square cookie; cover each with a square cut-out cookie. Place chocolate in a mi­crowav­able bowl, and mi­crowave at high un­til melted and smooth, about 2 min­utes, stir­ring ev­ery 20 sec­onds. Trans­fer chocolate to a small zi­plock plas­tic freezer bag. Snip 1 cor­ner of bag to make a small hole; driz­zle chocolate over cook­ies. Let cook­ies stand un­til chocolate is firm, about 2 min­utes.

MAKE AHEAD As­sem­bled cook­ies can be stored in an air­tight con­tainer at room tem­per­a­ture up to 3 days. To freeze cook­ies, pre­pare recipe through step 4. Freeze baked cookie squares up to 3 months. Thaw cook­ies, and pro­ceed with step 5.

Swap­ping gra­ham flour and hazel­nut meal for the all-pur­pose flour and al­mond meal gives these linzer-in­spired cook­ies the flavor of s’mores. MAD GE­NIUS TIP

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