Can i freeze linzer cookie dough

I used the same cookie cutter. Any idea why? Thanks for the recipe and the pictures of each step. It helped a lot. That could be one issue.

The other issue is when re-rolling the scraps, the dough starts to get overworked, and it can toughen up and shrink a little while baking. At the restaurant, we used to throw out the scraps, but that seems too wasteful, especially when baking at home. A little shrinkage seems a small price to pay. Hope that helps! I just made a similar cookie and had to throw them all in the garbage, darn! My daughter said I could keep them for ninja stars for next years costumes, lol!

Anyway, will be making them for this weekend but got a problem, my daughters got a nut allergy, so is it still ok if I follow the recipe without the nuts? It might be more of a butter cookie. Let me know what happens if you try them this way. Good luck! Should I even try it?

Could I grind the nuts with a blender instead of a food processor? Can I maybe use nutella instead of the large whole nuts? Do you have a chocolate filling recipe instead of the jam?

Merry Christmas! Madeline — Merry Christmas to you! Ok, let me tackle your questions one by one. The chocolate filled linzer are not traditional, but sound great, so go for it! You can absolutely grind the nuts with a blender. Check out this post on making your own nut flour.

Just grind the hazelnuts and almonds at the same time and be careful not to grind them so long that they turn into a nut butter. I would not use nutella as a replacement for nuts in the dough itself, because it has a lot more in the ingredient list than just nuts and could adversely affect the recipe. If you want to sandwich the cookies with nutella, though, that would work great.

For the chocolate filling, use this truffle recipe but dont refrigerate the ganache. Let it sit at room temperature for about half an hour until it starts to be spreadabe, and either pipe it or spoon it onto your cookie halves, then sandwich. Where do I find the truffle recipe? Hi everyone, I baked these cookies on x-mas day. They are very delicious. I obeyed same amount of the recipe and I had lots of cookies!!

To be honest, at the end i was sick and tired of rolling and cutting. But when i eat them also the next day, i thought one more time that it worth all that work.

I am baking these for my grandson for valentines. I got the heart cutout. This will be our families new Valentine tradition! The cookies were the best ever! I messed up though and used the larger nut pieces in the dough left from the blender,…had to chew very slow. The nutella tasted great as the fill.

This cookies very very nice! Just I love it. You could try there, especially this time of year. A kitchen store might also have them or a Bed Bath and Beyond. You could simply use a biscuit cutter or another cookie cutter for the cookie and a shot glass or something similar for the cut out. Perhaps a bottle cap. If you have any cookie cutters that are similar but different sizes I have some leaves I use for my thanksgiving pies that would work.

Some playdoh sets come with cutters. Of course, the cut out is simply decorative. You could simply make this a sandwich cookie. Good Luck! Thank you! What is the best way to keep these cookies crispy when making ahead of time. Freezing them with the jam seems to make them soggy. Does this dough freeze well and then taken out and made a week before Xmas or so because of the busy time of the year. I usually start baking early and then freeze my cookies and then make a few trays to give away.

Thank you for your response. I love linzers and just started baking my own. I have one problem with the cookie. What am I doing wrong? How can I correct this?

Notify me of followup comments via e-mail. I had a career going in advertising when one day I got the crazy idea to start over and become a pastry chef. Now I'll show you what I learned working in fine dining restaurants all over NYC right here with step-by-step photos. Raspberry jam is a very popular filling for Linzer cookies, but we also enjoy apricot too.

The slight hint of cinnamon in the cookie dough and the fruity, sweet jam is a wonderful combination! To change it up, try smearing on a layer of hazelnut spread like Nutella. Our favorite Linzer cookie is made with toasted, finely ground sliced almonds.

You can substitute almond flour, or almond meal, for the toasted almonds if preferred. If you make our recipe please feel free to leave a comment on this post. For these Linzer Cookies, I use my set of 6 stainless steel fluted, double sided cookie cutters with a plain edge perfect for biscuits.

Click on the photo for more information or to purchase from Amazon. Join my free email list and get a FREE e-cookbook! Never miss a recipe - sign up today! Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Hi Paola. Yes the dough is soft and is supposed to be. The directions say to heavily flour the work surface because the dough is soft. Glad you enjoyed them anyway! You make the most beautiful cookies, Tricia. These are the prettiest cookies!

I love the colours of the jam peaking through. Amazing Tricia!! All the best from you, as always! Love these cookies and will try to make them this year! I just made these and they turned out beautifully!! Most cookies can be frozen as-is, while decorated cookies may need to be individually wrapped or separated with waxed paper or parchment.

When you want to eat one, take it out and let it sit at room temperature or warm it in the oven for a few minutes. Or, if you are in a hurry, you can microwave it in 10 second intervals. Don't heat or microwave decorated cookies. Freezing Cookie Dough Balls. Freezing Cookie Dough Log. Drop Cookies: Set frozen cookie dough balls on a lined baking sheet and let the dough defrost in the refrigerator.

This will take several hours, so plan ahead. Or place frozen cookie dough balls on a lined baking sheet and bake following recipe directions.

Give the cookies a couple of extra minutes in the oven to make up for their frozen start. Slice-and Bake Cookies : Frozen cookie logs are easier to slice after they've defrosted for a few minutes. Place on a lined baking sheet and bake following recipe directions.

These buttery and soft sandwich cookies have been a favorite for centuries because of their sweet taste and delicate texture. Although they are considered Christmas cookies, they are usually enjoyed all year round! Line 2 or 3 baking sheets with parchment paper. Set aside.

In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about minutes.

Add sugar and mix to combine. Stir in egg yolks until combined. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about inch space in-between.

You should end up with about 64 cookies. Bake one sheet after another for minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top.

Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so.

Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.