April 5th, 2013
Have you started to think about Mother’s Day yet? And we’ve only just finished Easter! I know, I know but this is how it goes, one celebration after another and before you know it we are at the end of the year.
When it comes to Mother’s Day I like to keep it simple. I invite my Mother over for a nice meal and give her some flowers and a special sweet treat like Linzer Biscuits. By the way if you were wondering Linz is a small town in Austria where the Linzer Torte comes from, another delicious cake. It looks like a beautiful town if I get a chance i will visit there when I go back to live in Paris. They are lovely to look at and look great packaged up with cellophane and tied with a ribbon. As a mother myself I prefer my children to go to a little effort and make me something rather than spend money on expensive gifts. I have put the recipe up early so you can have a practice before Sunday May 12th. I’ll also be posting some other recipes that would make good gifts too. You can choose to make other shapes if you prefer.
- 2/3 cup hazelnut meal
- 1/2 cup packed light brown sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 1 jar seedless raspberry jam
Mix hazelnut meal and 1/4 cup of brown sugar together.
Beat together flour, baking powder, salt, and cinnamon in a small bowl.
Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle) or 6 minutes with a handheld. Add hazelnut and brown sugar mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many heart shaped cookies as possible from dough with larger cookie cutter and transfer to 2 lined large baking sheets, arranging about 1 inch apart. Using smaller heart cutters, cut out centers from half of the cookies. With the little heart shapes that come out from the middle you can bake them or include them in the next lot of dough you roll out. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner. Sprinkle with icing sugar.
Tie up in cellophane bags with pretty ribbon.
Happy Mothers Day!
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