Dorie Greenspan is one of my favorite cookbook authors and all around chef and creator. I think I own all of her books. But, her sable cookie recipes are some of my favorites. This dough freezes so easily and so well that I can make this well in advance and keep the frozen dough in the freezer until ready to use. I always have this dough on hand it is the perfect solution for last minute gifts or guests.
It’s been raining a lot in Los Angeles and when that happens, I hunker down, put on my uniform (sweats and big, cozy white T) and bake. This past week, I loaded up the freezer and I was literally in my happy place.
Along with this sable dough, I made Flatsos, Oatmeal Chunk (GF), Pie Dough, and these Chocolate Yogurt Snack Bites.
With some of the sable dough, I decided to get a little festive and start gearing up for the upcoming holiday of L.O.V.E. This recipe has been adapted from Baking – From My Home To Yours by Dorie Greenspan. I have used this book so much that the spine of the book is all worn out!
Linzer Cookie Recipe
yield: 2 dozen
ingredients
210grams | 7.5 ounces | 1 1/2 cup unbleached flour
210grams | 7.5 ounces | 1 1/2 cup ground hazelnuts
1 1/2 tsp. freshly grated cinnamon
1/4 tsp. kosher salt
1/4 tsp. freshly ground clove
1 large egg
2 tsp. water
1/2 tsp. kosher salt
114grams | 4 ounces | 1/2 cup butter – room temp.
100grams | 4.5 ounces | 1/2 cup sugar
1/2 raspberry jam
instructions
• whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
• using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
• divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute.
• center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
• take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies or you can get one of these cookie cutter. Save the scrapes, so that you can combine them with the other half’s worth of scraps, and re-freeze to make more cookies.
• place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread with jam.
