Holiday cookies

Guest is Noell Gogg

www.theballantynehotel.com/dining

 

Linzer Cookies

 

3.5oz / 100g Hazelnuts, ground (could use almonds if desired)

5.25oz / 150g Butter

1.75oz / 50g Powdered Sugar

Pinch Salt

1 Vanilla Bean

4 Large Eggs

3.5oz / 100g Powdered Sugar

1tsp Baking Powder

1tsp Cinnamon

5.25oz / 150g Pastry Flour (or Cake Flour)

 

Makes approximately 3 dozen cookies, depending on size

 

Lightly toast ground hazelnuts

Cream butter and 1st sugar, salt and vanilla

Mix flours, 2nd sugar, baking powder and cinnamon together

Slowly add eggs to butter mix, alternating with flour mix

Place dough in fridge to firm at least 2 hours

Roll out dough to about 2mm thick

For bottom cookie cut desired shape and size.

For top cookie cut same shape and size and then cut hole in the middle to match

Bake cookies at 180°C/350°F for about 15min

Let cookies cool, then spread a thin layer of raspberry or cherry jam on to the bottom cookies

Dust top cookies with powdered sugar and place on top of jam spread bottoms

 

 

For those who prefer to leave the cooking to someone else,

  • Join us for Thanksgiving Day Brunch
  • Thanksgiving Brunch at The Ballantyne Hotel & Lodge has become a popular tradition for many local families.
  • Brunch details:
  • 11 a.m. to 3 p.m.
  • Elaborate displays, carving stations, decadent desserts, live music
  • Cost is $75 per person, $35 for children, ages 5-13, and complimentary for children ages 4 and under (pricing does not include tax or 23% service charge)
  • Reservations are required at 704-248-4100


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