Tender Christmas Cookies: A Softer Take on Linzer Treats…
The cookies are more delicate than the classic linzer dough. The modification is that in addition to the flour, potato starch, custard powder and sour cream are added to the dough.
Try this recipe and you won’t regret it. Let’s see how to make it.
Ingredients :
- 200g (1¾ cups) potato starch or cornstarch
- 1 packet (40g or 3.5 oz) vanilla pudding mix or custard powder
- 200g (1¾ cups) all-purpose flour (plain flour)
- 200g (14 tablespoons) unsalted butter or margarine, softened
- 150g (1¼ cups) powdered sugar (icing sugar)
- 1 sachet (15g or 1 tablespoon) baking powder
- 1 egg yolk
- 3 tablespoons sour cream (or soured cream)
- Zest of 1 lemon
- Jam of your choice for filling
How to make tender Christmas Cookies:
- Mix all the dry ingredients first and then add the egg yolk, butter and cream. Make a uniform dough, which you wrap in cling film and leave in the fridge for 24 hours.
- Then roll out the dough on a floured work surface and cut out the shapes, which are then baked at 180°C (360°F) . (You need to watch the baking time as each oven bakes differently. It is important that the surface is light )
- Then glue the baked pieces with jam and wrap them. You can use nuts, coconut, chocolate or just icing sugar.
TIP: To make sure the nuts stick to the pastry, brush the pastry with compote juice and coat.
ENJOY!!
