MINI LINZER COOKIES FROM BAREFOOT CONESSA (INA GARTEN)
This is a Barefoot Contessa recipe. I just love her recipes. Although it was the first time that I have made linzer cookies, I found the directions easy to follow and the cookie to taste wonderful and light! Thanks Ina!
Provided by cstahl
Categories Dessert
Time 55m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
- Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
THE BAREFOOT CONTESSA'S ULTIMATE GINGER COOKIES
This cookie is delicious! Crisp on the outside and moist inside. It is filled with crystallized ginger.
Provided by susie cooks
Categories Dessert
Time 28m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper.
- Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
- Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
- With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
- Add crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
- Press both sides of each cookie in granulated sugar and place on sheet pans.
- Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
- Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.
Nutrition Facts : Calories 173.7, Fat 4, SaturatedFat 0.6, Cholesterol 13, Sodium 118.2, Carbohydrate 32.6, Fiber 0.7, Sugar 17.3, Protein 2.3
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