After sitting out last week I was pretty late to the party with this week’s recipe but luckily these were rather quick and everything came together in a single evening. It’s Tuesday, we’re baking up something from Dorie.. and this week it’s her Linzer Sable cookies! These will look gorgeous on your holiday table :)
This week’s TwD host was Noskos of the blog Living the Life and she chose Dorie’s recipe for Linzer Sables. Several months ago I purchased a set of Linzer Cookie cutters when I came across them on sale at a little housewares store. Linzer cookies look so elegant whenever I see them and I’m glad Noskos chose this recipe. I got to finally use my cookie cutter set and make these beauties :)
The recipe calls for a cup and a half of ground almonds. Blessed be the food processor… and the person who invented it! LOL! I discovered that one 6oz bag of sliced almonds becomes almost exactly 1 1/2 cups of ground almonds. And it’s a good thing, too, since that’s the size bag I had :)
There’s also a good amount of cinnamon and a bit of ground clove which, for me, made the raw cookie dough extreeeeeeeeemely tasty! Lately I’m finding I like raw cookie dough a lot more than when it’s baked. No idea why.
The dough came together just fine, I had no trouble rolling it out and letting it stiffen up in the freezer. What I did have trouble with is the dough got too soft, too quickly, after I took it from the freezer. The first few cookies I cut out worked out just fine and dandy but after about 5 minutes the dough was so soft I couldn’t get it off the waxed paper very easily. This meant I had to refreeze the rest of the dough… and this happened more than once so it took a lot longer than anticipated. I think it was because I rolled the dough too thin – it was supposed to be about 1/4″ and mine surely wasn’t that. Oh well, live and learn :)
I filled some with strawberry jam and some with apricot jam. I liked the raw dough better than the baked cookies but I still think they look elegant and I’d be proud to serve these anytime. If you’d like the recipe, it’s in Dorie’s book on page 134… or visit our host’s blog. While you’re at it, check out the rest of the TwD bakers and their Linzer Sables as well.
Have a delicious day!
