Traditional recipes

Raspberry cookies

Raspberry cookies

1. I was eating my fingers to try my new acquisitions in terms of shapes
2. Because I threw in a luggage a guarantee envelope from Dr. Oetker, to be there so it doesn't spoil, I had to use it
3. Because I gathered raspberries, these Norwegians have raspberries around every corner, I made a quick jam that went great with a cookie
4. This is the last point, it's critical that the cookies didn't come out evenly, but I'm right, I didn't have a twist to spread the crust, I used a plastic bottle, so I hope to be forgiven .....

  • 4 eggs
  • 300 g thick cream
  • 130 g butter with 80% fat
  • 150 g sugar
  • 2 teaspoons vanilla sugar
  • about 1 kg of flour
  • 1 guarantee envelope for leavened dough
  • raspberry jam
  • powdered sugar

Servings: 50

Preparation time: over 120 minutes

RECIPE PREPARATION Raspberry cookies:

Homogenize the eggs with the sugar until they become a frothy cream, add the sour cream. Separately, knead the butter with 2 tablespoons of flour, the sachet and vanilla sugar, then incorporate the butter into the above composition, mixing well. We add flour and start kneading, about 900 g of flour, it will feel on the hand when we knead if we need more flour, we form an elastic dough that does not stick to the hand when we knead it. Let it rest for about 15 minutes, then spread a thin sheet (it came out thicker due to the lack of a suitable tool) and cut with the shapes provided, a full shape with a hole. Place the cookies in the tray with baking paper and bake for about 15-20 minutes. Repeat the operation until we finish baking all the cookies. In the end I baked the small parts as they were very nice. Fill the cookies with raspberry jam, sticking a full cookie and one with a hole. We powder them with sugar or not, according to preferences and they are served with gusto .... or without .....

Tips sites

1

sheet stretches quite thin, they grow beautifully

2

I also put a pinch of salt over the eggs


Red cherries with Toschi tail 630g Candied red cherries with tail for cocktail with syrup and maraschino flavor. Packed in glass.

Butter cookies - mix cookies with butter, chocolate and almonds in Fortwenger 300g gift box With a crunchy and extremely fragrant texture.


Raspberry Cookies

1. A few hours before starting, put the raspberries in a bowl of rose wine and leave to soak.

2. Preheat the oven to 180C. Put the butter in a pan and melt over medium heat. Leave on until light brown, with the smell of nuts. Allow to cool.

3. Using a mixer, beat the egg whites in a large bowl. In another bowl, mix the almonds, flour and powdered sugar. Incorporate the flour mixture into the egg whites, using a metal spoon. Add the melted butter in a continuous stream, then mix until smooth. Cool the dough for 1 hour.

4. Drain any excess liquid from the raspberries. Fill a tray with muffins, halfway through the dough, then place a raspberry on each of the cookies before covering with the remaining dough.

5. Bake for 25-30 minutes, until golden brown. Leave to cool in the pan for 10 minutes, then powder with sugar and serve hot or cold.


Raspberry Linzer Cookies

Raspberry Linzer Cookies. These cookies are the last made and tested for Christmas. I like Linzer cookies and I wanted to make them at home too. I filled them with whatever jam I had in the fridge, because I always have an open jar, at least. This is a good way to use leftover jam. I put cinnamon and clementine peel in the dough to make it more xmassy. They are very good, crunchy and sweet.

Linzer cookies are from Linz, Austria. They are actually a cookie variant inspired by a Linzer cake from that area. This cake is made of a sweet tart shell enriched with hazelnut powder or other nuts, filled with jam or jam and then covered with strips of dough like American tarts. It is decorated with walnut flakes, like almonds. The cookie variant is the same, only smaller in size.

The recipe is very easy. It only takes cooling time for the dough and a little inspiration for decorating. You can use any kind of jam you like or you have the first pantry. Flavors are also a choice. You can opt for a simple sweet dough with vanilla for example. I chose citrus fruits because I like them very much and cinnamon is seasonal. It smells like Christmas.

ingredients

for 20 sandwich cookies

140 gr. white sugar
125 gr. soft butter
1 or
250 gr. White flour
grated peel from 2 clementines
1 teaspoon cinnamon powder

for decoration
Almond flakes
raspberry jam
powdered sugar

Preparation time: 20 minutes + 30 minutes cooling time for the dough

Baking time: 10-12 minutes

Necessary tools

mixer, small spatula, blender, large and small cookie cutter, pos

In a bowl, mix the sugar with the butter until you get a pale, fluffy cream. Add the egg and mix. Then add the dry ingredients and clementine peel. We get a hard and even dough. Wrap it in cling film and refrigerate for 30 minutes.

On a lightly floured table and with a lightly floured loaf, spread the 5 mm thick cookie dough. We cut the cookies. We cut half of them once more in the middle. Thus, we obtain cookie sandwiches that are specific to liner cookies. We glue almond flakes on these halves. We can cut out any shape we want and be creative.

Place the cookies on a baking sheet lined with paper. To make it easier for us, we can use a small stainless steel spatula to lift the cookies. We need to move quickly because the cookies soften at room temperature and then do not retain their shape.

I gave up these rectangular cookies you see here in the picture. I didn't like them.

Bake Linzer cookies at 180 degrees for 10-12 minutes. Let the cookies cool before decorating.

Decorate the cut halves twice with powdered sugar.

On the half full we put raspberry jam with the posh. Glue the second biscuit cut in half and make a sandwich.


Raspberry Linzer Cookies

Raspberry Linzer Cookies. These cookies are the last made and tested for Christmas. I like Linzer cookies and I wanted to make them at home too. I filled them with whatever jam I had in the fridge, because I always have an open jar, at least. This is a good way to use leftover jam. I put cinnamon and clementine peel in the dough to make it more xmassy. They are very good, crunchy and sweet.

Linzer cookies are from Linz, Austria. They are actually a cookie variant inspired by a Linzer cake from that area. This cake is made of a sweet tart shell enriched with hazelnut powder or other nuts, filled with jam or jam and then covered with strips of dough like American tarts. It is decorated with walnut flakes, like almonds. The cookie variant is the same, only smaller in size.

The recipe is very easy. All it takes is cooling time for the dough and a little inspiration for decorating. You can use any kind of jam you like or you have the first pantry. Flavors are also a choice. You can opt for a simple sweet vanilla dough for example. I chose citrus fruits because I like them very much and cinnamon is seasonal. It smells like Christmas.

ingredients

for 20 sandwich cookies

140 gr. white sugar
125 gr. soft butter
1 or
250 gr. White flour
grated peel from 2 clementines
1 teaspoon cinnamon powder

for decoration
Almond flakes
raspberry jam
powdered sugar

Preparation time: 20 minutes + 30 minutes cooling time for the dough

Baking time: 10-12 minutes

Necessary tools

mixer, small spatula, blender, large and small cookie cutter, pos

In a bowl, mix the sugar with the butter until you get a pale, fluffy cream. Add the egg and mix. Then add the dry ingredients and clementine peel. We get a hard and even dough. Wrap it in cling film and refrigerate for 30 minutes.

On a lightly floured table and with a lightly floured loaf, spread the 5 mm thick cookie dough. We cut the cookies. We cut half of them once more in the middle. Thus, we obtain cookie sandwiches that are specific to liner cookies. We glue almond flakes on these halves. We can cut out any shape we want and be creative.

Place the cookies on a baking sheet lined with paper. To make it easier for us, we can use a small stainless steel spatula to lift the cookies. We need to move quickly because the cookies soften at room temperature and then do not retain their shape.

I gave up these rectangular cookies you see here in the picture. I didn't like them.

Bake Linzer cookies at 180 degrees for 10-12 minutes. Let the cookies cool before decorating.

Decorate the cut halves twice with powdered sugar.

On the half full we put raspberry jam with the posh. Glue the second biscuit cut in half and make a sandwich.


Linzer cookies with raspberries

Linzer raspberry cookies are the most elegant cookies you could make for the holidays. They are a little more meticulous, but they are worth the effort, because besides the fact that they taste great, their appearance is wonderful! In addition, you can fill them with whatever you want. You can put chocolate, nutella, your favorite jam or even lemon curd!

Because I really like raspberries, I filled them with raspberry jam. You can use raspberry jam made by you or your grandmother), or you can buy a jar. For me, the raspberry jam I bought is too sweet, so I prefer to make it at home. And because I didn't have any raspberry jam at all, I made it from frozen raspberries. I will also leave you the recipe for the jam below.

Besides these delicious cookies, you can also prepare other nibbles, you can find the recipes here on the blog. I highly recommend quince jam croissants, walnut and coffee cakes, oatmeal cookies and peanut butter or delicious coconut macaroons.

  • Ingredient:
  • 180 g soft butter
  • 100 g old powder
  • 1 egg yolk or
  • 100 g of almond flour
  • 120 g wheat flour
  • 1 teaspoon vanilla extract or vanilla sugar
  • 1 teaspoon almond essence
  • 1 pinch of salt
  • powdered sugar for powdering cookies
  • for raspberry jam:
  • 300 g frozen raspberries
  • 2 teaspoons lemon juice
  • 50 g sugar
  • 1 tablespoon starch
  • 2 tablespoons water

In a bowl, mix the soft butter with the powdered sugar until you get a fluffy cream. Add the yolk, vanilla extract and rum essence and mix again until incorporated. In a bowl, mix the almond flour, wheat flour and salt.

Add the mixture over the butter and egg mixture and mix with a spatula until you get a compact dough. Divide the dough into 2 equal parts. Flatten each piece of dough and wrap it in cling film. Refrigerate for an hour.

Preheat the oven to 180 degrees Celsius. Remove the first piece of dough from the refrigerator. Using a rolling pin, roll out the dough into a 0.5 cm thick sheet. Cut dough shapes as desired. You can use heart shapes, stars, fir trees, or snowflakes or whatever you want. Place the cookies on a tray covered with baking paper. From the leftover dough, re-form a piece of dough that you roll out again with the rolling pin into a sheet of dough of the same size.

Remove the other piece of dough from the refrigerator. Spread this piece in a 0.5 cm thick sheet. Cut the same dough shapes as in the first piece of dough, only this time you will cut them in the center with the help of a smaller shape. For example, I had larger heart shapes and a much smaller heart shape. With this small heart shape I cut in the middle of the big heart. Calculate so that you have the same number of uncooked cookies as the number of uncooked whole cookies. Roll out the leftover dough and form a new sheet from which you cut shapes as above.

Put the cookies in the hot oven for 8-10 minutes until they are slightly golden on the edges. Do not bake the cookies anymore because they will turn brown and will not be so pretty. Remove the pan from the oven and allow the cookies to cool completely in the pan. If you handle them while they are hot, you risk breaking them, because they are very tender.

For the raspberry jam: put the frozen raspberries in a saucepan together with the sugar and lemon juice. Simmer for 10 minutes until the raspberries are crushed. Because I don't like jam to have many seeds, I strain some of the raspberry seeds through a thick sieve. Put the obtained raspberry puree in the pan again and let it boil. In a bowl, mix the starch and water until the starch is dissolved. Pour the mixture over the raspberry puree and stir until the puree thickens. Extinguish the fire and let it cool completely.

To assemble the cookies: take the cookies cut in the middle and powder them with powdered sugar. Place half a teaspoon of jam over the uncut cookies and place the cut cookies on top. Do not put too much jam because it will flow on the sides of the cookie and you do not want this. Press lightly to secure them. Be careful when handling them not to touch the top with powdered sugar :). Leave them for 2-3 hours to set, after which you can serve them.


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The surface of the cake can be covered with either mirror icing or chocolate velvet, but in this case I personally think that icing is the option.


Raspberry jelly cookies

30 pieces
Preparation time: 35 min.
Baking time: 20 min.

  • 100 g butter, soaked at room temperature
  • 85 g caster sugar (preferably brown)
  • 1 egg, separately
  • 150 g wholemeal flour
  • 100 g chopped walnuts
  • 2 1/2 tablespoons raspberry jelly

1 Preheat the oven to 4/180 o C.

Line a baking tray with parchment paper. Then rub the butter with the sugar until the mixture becomes creamy.

Add the yolk and flour and mix well to blend.
2 Shape 30 balls and grease them with beaten egg whites. Put the chopped walnuts in a bowl and soak each ball in it.
3 Place the cookies on the tray, with spaces between them, and press with a teaspoon in the center of each. Fill the hollow with raspberry jelly.
4 Bake for 15-20 minutes, then take them out on a grill and let them cool completely.


Cookies with cream and raspberries

Cookies with cream and raspberries from: milk, yeast, flour, caster sugar, butter, eggs, salt, powdered sugar, vanilla sugar, food starch, sesame seeds, cinnamon, raspberries, raisins, rum and candied oranges.

Ingredient:

  • 750 ml milk
  • 7 g dry yeast
  • 500 g flour
  • 90 g old cough
  • 150 g butter
  • 3 eggs
  • 3 g salt
  • 60 g powdered sugar
  • vanilla sugar
  • food starch
  • 30 g sesame seeds
  • cinnamon
  • 400 g raspberries
  • raisins
  • rum
  • candied oranges

Method of preparation:

In a pot, mix an egg with two sachets of vanilla sugar, powdered sugar, 6 tablespoons of starch and half the amount of milk. Boil over low heat until a thick cream is obtained, turn off the heat and pour into molds or cups. In a separate bowl, mix the yeast with the rest of the milk, a little flour and salt.

Leave to rise for ten minutes, pour over the rest of the flour, add the remaining egg, caster sugar and melted butter. Knead until a suitable hard dough is obtained, leave to rise for 30 minutes, shape the wicks and cut into 1-2 centimeter pieces. Place on a tray lined with baking paper and place in the hot oven for 20-25 minutes.

Sprinkle a teaspoon of cinnamon over the cream with the sesame seeds, place the raspberries and serve with hot or cold cookies. To the cream you can also add raisins soaked in rum or finely chopped candied oranges.


Simple and chocolate-glazed cookies

The cookie recipe is very simple. It is a classic recipe, without complications or sophisticated ingredients. To prepare these simple cookies, we needed:

  • 100 g cold butter
  • 100 g of sugar
  • an egg
  • a vanilla essence
  • 200 grams of flour
  • a baking powder
  • half a tablet of dark chocolate. If you want to glaze them all, you will need more.
  • powdered sugar

As I told you, the preparation is very simple. Simply mix all the ingredients except the powdered sugar and dark chocolate, which we use at the end.

The dough should be non-sticky, so if necessary, sprinkle a little more flour. If it is too hard and crack, you can put a tablespoon of cold water. Then put the dough in a plastic bag and leave it in the fridge for at least 30 minutes.

After the dough has been refrigerated, we spread it on a worktop and with the help of a form we form the cookies and spread them in a tray. If you do not have a cookie cutter, you can use a small glass.

Repeat the process until the dough is finished. Place the tray in the preheated oven at 180 degrees, on ventilation, for about 15 minutes, or until lightly browned.

Meanwhile, melt the chocolate on a steam bath. After removing the cookies, we put them in the bowl with melted chocolate, totally or partially, according to preference. I only put chocolate on some halves, and I preferred to powder the rest with powdered sugar.

They are very good, especially the next day when they already soften and become very tender.