*  Exported from  MasterCook  *
 
                        LINZER SQUARES & THUMBPRINTS
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Hazelnuts, whole unblanched
                         -(filberts)
    1       c            Butter, unsalted -- chilled
    2       c            Flour
      2/3   c            Sugar
    1       t            Baking powder
    1       t            Cinnamon, ground
      1/4   ts           Salt
    2       lg           Egg -- separated
    1       t            Vanilla extract
    1       tb           Lemon zest -- finely grated
    1       c            Raspberry jam -- seedless
                         Nut coating -- for thumb-
                         -prints (opt)
      2/3   c            Hazelnuts, unblanched
                         -chopped finely
 
   Preheat oven to 350 degrees.
   
   For Squares, line the bottom and 2 sides of an
   8“x8”x2 metal baking pan, with an 8“x16 strip of
   heavy duty aluminum foil, well buttered or greased.
   
   For Cookies, butter or grease 2 nonstick cookie sheets.
   
   Place the hazelnuts on a cookie sheet and bake them,
   stirring occasion- ally, for 10 to 12 minutes or until
   they turn golden where the skins crack. Cool to room
   temperature.
   
   Food processor method:  Cut the butter into 1-inch
   cubes, wrap in plastic, and refrigerate.
   
   In a food processor with the metal blade, process the
   nuts with 1/2 c of the flour until the nuts are fine
   but not powder fine. Add the rest of the flour, the
   sugar, baking powder, cinnamon, and salt and process
   for a few seconds until evenly mixed. Pulse in the
   butter until mixture has the consistency of fine
   crumbs. Add the egg yolks, vanilla extract, and lemon
   zest and pulse just until the dough begins to hold
   together (do not allow it to form a ball.)
   
   Electric mixer method:  Finely grate the nuts. Soften
   the butter. In a medium bowl, whisk together the
   flour, baking powder, cinnamon, salt and lemon szest.
   In a mixing bowl, cream the butter and sugar about 3
   mintues or until light and fluffy. Beat in the egg
   yolks, then the vanilla extract. At low speed,
   gradually beat in the flour mixture, just until the
   dough begins to hold together.
   
   For the Squares: Remove one cup of the dough and press
   it into the prepared pan. Spread 2/3 cup of the jam to
   within 1/4 of the edges. Set aside. Add three
   tablespoons of the egg whites to the dough remaining
   in the food processor or mixer and pulse or beat until
   it is incorporated. Set aside the remining egg whites
   for the the cookies.
   
   Scrape 1 cup of the dough into the pastry bag and
   close it securely. Pipe the mixture to form a lattice
   on top of the raspberry filling. Pipe the first line
   down the center, dividing the square in half. Now pipe
   2 more lines, dividing the sqaure into quarters. Then
   pipe 4 more lines, each between the existing lines,
   dividing the squares into eighths. There will be 7
   lines. Turn the pan and repeat the process, adding 7
   more lines. Next pipe a border line around the 4 edges
   of the pan.
   
   Bake for 30 to 35 minutes or until the dough is golden
   brown and the jam bubbling. Cook completely in the pan
   on a wire rack. To unmold, run a small metal spatula
   between the sides of the pan and the pastry on the 2
   siddes without the aluminum foil. Use the foil to lift
   out the whole square and lide it off the foil onto a
   cutting surgace. Use a long, serrated knife to cut
   2-inch squares. For the most attractive squares, first
   cut the square in half in the middle of the center
   lattice line (not on either side.) Turn the square 1
   turn and cut it into quarters following the same
   directions, forming 16 2-inch quares.
   
   For the cookies: Measure the remaining dough into a 1
   1/4 inch scoop or 2 level teaspoons and roll it
   between the palms of your hands to for 1-inch balls.
   If you are using the optional nut coating, roll each
   ball in the reserved egg whites. Lightly flour your
   hands, if necessary, to prevent sticking. Roll each
   ball in the chopped nuts. Place the balls 1 1/2 inches
   apart on the cookie sheets. Use your floured index
   finger to create depressions in the center of each
   ball. Fill each depression with 1/4 teaspoon of the
   remaining jam. Bake for 20 minutes or until the
   cookies begin to brown lightly.
   
   Store in airtight containers at room temperature or in
   the refrigerator. Keeps 1 week at room temperature, 2
   weeks refrigerated. The squares will keep for several
   weeks refrigerated.  The thumbprints become dry.
   
   Makes 16 squares and 3 dozen cookies.
   
                      Original from Rose’s Christmas
   Cookies
                      by Rose Levy Berenbaum
   
   This recipe makes both Linzer Squares and Thumbprints,
   although you need a pastry bag to pipe the dough to
   make the Linzer Squares.  I used the whole recipe to
   make thumbprints.
   
   I made just the thumbprints, not the linzer squares.
   If you do this as well (it’s EASIER), be sure to add
   the 3 tablespoons of egg white into the dough.  The
   instructions to do this are in the section labeled
   ”for the Squares" and you might miss it if you're not
   making the squares.
  
 
 
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