Linzer cookies
Dessert
00:40
00:10
01:20
Linzer cookies
Difficultyhalf
Time80 minutes
rations30-35 cookies
calories110 calories each
With the Christmas about to begin, the ovens are prepared for waves of Christmas sweets. On these dates, many decide to entertain their family and friends with a special recipe, sweets with which to close the stomach in these very special meals. What’s better than some delicious Christmas cookies?
Whether because of its ingredients, flavors or design, cookies are perfect for these dates. It is also, of course, a perfect gift for those we love the most. Who wouldn’t love to receive a pretty box full of homemade cookies?
If anyone knows cookies, it’s Bea Cano, pastry chef of EnJuliana and creator of the blog ‘Tú eres el chef’. in his book Cookies!, we’ve found over 120 delicious recipes for just about any occasion. Here we leave you a selection of four simple recipes of his book, perfect for these dates, so you can enjoy it alone or with your loved ones.
Linzer coconut and raspberry cookies
Linzer cookies, typical of the Austrian city of Linz, are among the Christmas classics all over the world. Its sandwich shape, with two biscuits stuffed with jamallows these cookies to have a very playful aesthetic, with a design on the top cookie.
The easiest way to form these cookies is to use a specific mold, although you can also use a circular cookie cutter and a mini cutter to make the drawing of the Center.
Linzer cookies
Dessert
00:40
00:10
01:20
Linzer cookies
Difficultyhalf
Time80 MINUTES
rations30-35 COOKIES
calories110 KCAL EACH
Linzer cookies
Ingredients
225g wheat flour
1/2 teaspoon baking powder
1/4 tsp salt
40 g grated coconut
125g of butter
110g of sugar
1 egg
1 teaspoon vanilla
160g raspberry jam
100g icing sugar
Elaboration
In a bowl, mix the flour with the salt, the baking powder and the coconut and set aside.
Beat the butter with the vanilla and the sugar until you obtain a foamy cream.
Beat the egg and add it to the wet ingredient mixture and mix until fully incorporated.
Add the flour mixture three times until a homogeneous mass is obtained.
Stretch the dough until it has a height of about 6 mm, cover with film and refrigerate for about 30 minutes.
Preheat the oven to 180 g and line two baking sheets with baking paper.
Cut the dough with a cookie cutter about 5 cm in diameter. Cut the smooth half and the other half with a hole in the center. To do this, we can use a special Linzer cookie mold or a smaller mold with the shape we want.
Place on a baking sheet 2 cm apart and bake for 10 minutes.
When they are finished, we separate those that are smooth from those that have a hole. Sprinkle icing sugar on the hollow parts.
We cover the smooth half with jam and put the biscuits with holes on top.
We put them on a tray and refrigerate them for at least 30 minutes so the flavors settle.
Chocolate nougat cookies
Christmas begins when someone walks through the door with the first nougat bar. And the one of Chocolate is one of the most popular. These cookies showcase this Christmas sweetness, with an intense cocoa flavor that will delight your guests.
nougat cookies
Dessert
00:20
00:10
00:45
nougat cookies
Difficultyhalf
Time45 minutes
rations24 cookies
calories132 calories each
Chocolate nougat cookies
Ingredients
130g wheat flour
30g cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp salt
110g of butter
80g white sugar
70g brown sugar
1 egg
90g chocolate nougat
1 teaspoon vanilla
45g chocolate chips
45 g 70% chocolate chips
Elaboration
Preheat the oven to 180 ºC and prepare two or three baking sheets with parchment paper.
Combine wheat flour, cocoa powder, baking powder, baking soda and salt in a bowl. We have booked.
Melt the chocolate nougat in a bain-marie and set aside.
Beat the butter with the sugars until you get a foamy cream.
Lightly beat the egg, add it to the butter-sugar mixture and mix. Add vanilla and melted nougat to the mixture.
Add the flour twice, mixing with a spatula to integrate it. Finally, add the chocolate chips and mix until well-combined.
We make balls of dough about 4 cm in diameter and distribute them on the baking sheets, leaving about 5 cm of separation between them.
Let them rest for about 15 minutes in the refrigerator.
Finally, we bake them for 10 minutes or until the edges are golden brown. When they come out, they can be decorated with small pieces of nougat.
‘Snowballs’
snowball cookies
Dessert
00:20
00:10
00:45
snowball cookies
Difficultyeasy
Time45 minutes
rations25 cookies
calories138 calories each
snowballs
Ingredients
300g wheat flour
1/4 tsp salt
220g of butter
70g icing sugar
75g pecan nuts
1 teaspoon vanilla
Elaboration
Preheat the oven to 180°C.
Cut the pecans into as small pieces as possible with a knife.
Sift wheat flour, add salt and nuts, mix and set aside
We beat the butter with the sugar until it is a voluminous airy mass. We reserve some of the sugar to coat them at the end. Add vanilla to this mixture.
Add flour with salt and nuts twice and mix until a homogeneous mass is obtained.
We make balls about 4 cm in diameter and refrigerate them for about 15 minutes.
Line two baking sheets with parchment paper and arrange the balls 3 cm apart. We cook for 10 minutes.
Remove the baking sheet from the oven and wait about 20 minutes. When they are hot, they are coated with icing sugar.
Anise and almond cookies
The almond and anise These are two flavors that automatically remind you of Christmas. These ingredients make up a simple but delicious biscuit, which we can design with the shapes we like the most. These are crunchy cookies, with an almond and buttery taste, soft and tasty, which will please the whole family.
Anise and almond cookies
Dessert
00:30
00:10
01:00
Anise and almond cookies
Difficultyeasy
Time60 minutes
rations20 cookies
calories136 calories each
Anise and almond cookies
Ingredients
120g almond flour
150g wheat flour
1/2 teaspoon baking powder
1/4 tsp salt
1 teaspoon anise seeds
Zest of 1 lemon
220g brown sugar
90g of butter
Elaboration
In a bowl, mix the almond flour with the wheat flour, the baking powder and the salt.
Mix the sugar with the anise and lemon zest. Beat the sugar with the butter until you get a foamy cream.
Add the flour twice and mix with a spatula.
We stretch the dough until it is about 6 mm high, cover it with a film and refrigerate it for 30 minutes.
Preheat the oven to 180°C and line two baking sheets with parchment paper.
We cut the dough with the molds that we like the most. To enjoy the dough, join the remaining pieces and stretch it again.
Place the biscuits on the plates with a gap of 2 cm. We cook for 10 minutes.
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