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Receta Hazelnut Raspberry Cookies
by Global Cookbook

Hazelnut Raspberry Cookies
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Ingredientes

  • 3 c. All-purpose flour
  • 1/4 tsp Salt
  • 1/4 tsp Baking pwdr
  • 1 c. Hazelnuts toasted
  • 2/3 c. Sugar
  • 1 1/4 c. Unsalted butter room temp
  • 1 lrg Egg
  • 1 lrg Egg yolk
  • 1 tsp Vanilla extract Powdered sugar
  • 1 1/4 c. Raspberry jam

Direcciones

  1. Combine flour, salt and baking pwdr in medium bowl.
  2. Finely grind nuts with 2/3 c. sugar in food processor.
  3. Using electric mixer, beat butter in medium bowl till light and fluffy.
  4. Add in grnd nut mix; beat to blend. Beat in egg, yolk and extract. Stir dry ingredients into butter mix. Divide dough into 4 portions. Flatten each into disk. Wrap disks in plastic and chill till hard, about 2 hrs.
  5. Preheat oven to 325 degrees F.Roll out 1 dough disk on heavily floured work surface to thickness of 1/8 inch (keep remainder refrigerated.) Cut out cookies, using floured 3-1/4x2-inch tree-shaped cutter. Quickly transfer cookies to ungreased cookie sheet, spacing 1/2-inch apart.
  6. Using 3/8-inch round pastry bag, tip, cut out rounds or possibly "ornaments" from half of cookies. Gather scraps; reshape into disk and chill.
  7. Bake cookies till golden brown, about 10 min. Using spatula, transfer cookies to rack and cold. Repeat rolling, cutting and baking with remaining dough disks and scraps.
  8. Lightly sift powdered sugar over cookies with ornament cutouts.
  9. Boil jam in heavy small saucepan till thickened, stirring constantly, about 4 min. Spread 1 tsp. jam over solid tree cookies, leaving 1/4-inch border. Immediately top each cookie with 1 tree with ornament cutouts press gently to adhere. Cookies can be prepared 2 weeks ahead.
  10. Place in single layer in airtight container and chill.
  11. Layer them between sheets of waxed paper and arrange in cookie tins lined with tissue paper.