Tag: eggless linzer cookies

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box is an ideal way to prepare a variety of cookies at one go using just one cookie dough! Yes, just one easy eggless cookie dough and turn it into delicious variety of cookies 🙂 This makes for an ideal Holiday present, looks pretty and tastes so good! 

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box seems a little involved to start with but it’s just the dough that needs to be ready. Once it’s ready, you can let your imagination take shape and dole out the prettiest cookies! Since, they dough is very simple to make, you can make these cookies in multiple batches and even freeze some dough for 15-20 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box can be filled with any variety of cookies. But, I chose to use my sugar cookie recipe with some changes as a base to fill this Egg free Cookie Box | Christmas Cookie Box. Once you’ve perfected the cookie dough and then baked it perfectly, use different ideas to present them. I’ll walk to through the 3 ideas that I’ve used for my Egg free Cookie Box | Christmas Cookie Box.

Egg free Cookie Box | Christmas Cookie Box first had the classic stamped sugar cookies. One can never go wrong with these. I have used Holiday stamps to press a design on 8 cookies before baking them. Simply roll out the dough, cut the shapes, stamp them and the refrigerate the cookies  for 15 minutes before baking them for 10-12 minutes. They must not change their color. This way they wont spread much. They will also retain the beautiful design as they won’t spread.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

If you don’t have these stamps, simply keep them plain, cut them out, refrigerate them for 15 minutes and then bake them 10-12 minutes. They must not change their color. They will first be very soft but leave them on the baking tray. They will crisp up as they cool. Once they are completely cooled, store them in airtight boxes, they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box next had the classic jam filled Linzer cookies! They are so delicious, buttery cookies sandwiched with some homemade strawberry jam is a delight. You can even fill it with a jam any other flavor, but I prefer strawberry or raspberry.

I have used a snowman shaped cookie cutter this time, I cut out the snowman shape from 3 cookies, and cut 3 plain cookies for the base of these linzers (if you don’t have fancy cookies cutters to cut out shapes, simply use the cap of a bottle to cut out  shapes). Then I refrigerated the unbaked cut outs for 15 minutes and then baked them for 10-12 minutes. They must not change their color. They remain soft at first, let them sit on the baking tray so that they crisp up. Fill the plain cookies with the jam, top them with the cut out cookies. Dust the top of the cookies with some icing sugar and then store these in airtight boxes. They too keep fresh for 3-4 days. The tiny snowmen in the pictures are the cut outs which I chose to bake and use as Holiday Décor.

Linzer Cookies 

This picture is from last year’s linzer cookie post. you can use any cookie cutters.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box must have some candy cane cookies! It’s Christmas and they look just apt. They are a bit tricky I agree, but very easy to put together. I suggest you do make these but with gel based color only as that gives the best outcome and don’t tend to stain th white portion at all.

Egg free Cookie Box | Christmas Cookie Box

Please follow the instructions very carefully to nail these candy cane cookies. I took 2 balls of the dough that weighed equally (60 grams each). I colored one ball with red gel color and left the other ball as it is.

Roll the two balls into long thin logs of the same size an width and then follow the steps shown in the pictures below.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

As shown in the first picture here, twist the red colored and the white log together. Then cut out 8 equal sized pieces of the twisted log. Bend one end as shown in the second picture. Repeat for the remaining 7. Place of the baking tray and refrigerate for 15 minutes. Bake these for 10-12 minutes. They must not change color. Let them cool completely on the tray, they will crisp up too. Store them in airtight boxes and they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

These are baked, as you can see the shape is perfect, none of the cookies have spread.

PLEASE NOTE THAT I HAVE MADE ONE BATCH OF THE SUGAR COOKIE DOUGH AND MADE THESE 3 VARIETIES OF COOKIES IN SMALL BATCHES.
8 stamped cookies (about 2″diameter each)
3 Linzer cookies (about 2″diameter each)
8 candy cane cookies (about 2.5″length each)
You can double or triple the quantity of these cookies by doubling or tripling the quantity of the ingredients of the sugar cookie dough.
CLICK THIS LINK TO READ ALL THE TIPS TO BE TAKEN TO BAKE PERFECT COOKIES THAT NEVER SPREAD.

Here are some more eggless cookie ideas for Christmas-
Tutti Frutti cookies
Oat and Whole-wheat Lemon Sandwich cookies
Almond Shortbread cookies
Rose & Pistachio Shortbread cookies
Sweet & salty Cumin cookies 
Classic Linzer cookies

Egg free Cookie Box | Christmas Cookie Box

We will now see the recipe for a batch of the dough.

In a bowl add the all purpose flour and icing sugar. Whisk these together.

Now add softened butter and vanilla extract.

Use the whisk to mix them together, no need to whip them. (click here to get the best tips to ensure perfect cookies that never spread). The texture of the mixture will resemble bread crumbs.

Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.

Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.

Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.

While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.

Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won’t stick at all).

Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.

Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.

Preheat the oven @160’c for 10 minutes.

Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.

Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.

They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 cookies of about 2"inches each

Buttery, delicious and easy to make eggless Sugar Cookies are a great option for the Holiday Season. Use this recipe to create a to of fancy Christmas Cookies.

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup + 1 tbsp. icing sugar
  • 1/2 tsp. vanilla extract (I used vanilla powder)
  • 70 gms. soft unsalted butter
  • 3-4 tbsp. milk at room temperature

Instructions

  1. In a bowl add the all purpose flour and icing sugar. Whisk these together.
  2. Now add softened butter and vanilla extract.
  3. Use the whisk to mix them together, no need to whip them. The texture of the mixture will resemble bread crumbs.
  4. Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.
  5. Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.
  6. Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.
  7. While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.
  8. Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won't stick at all).
  9. Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.
  10. Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.
  11. Preheat the oven @160'c for 10 minutes.
  12. Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.
  13. Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.
  14. They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Notes

Follow the steps given above for ways to make different varieties of cookies using a single dough recipe. This dough can be frozen for up to 2 weeks wrapped in a cling film. To thaw, place the dough in the refrigerator for 12-15 hours. Then follow the recipe to roll them, refrigerate and bake the cookies.

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Happy Holidays!!

Love,
Shreya 🙂

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Egg free Cookie Box | Christmas Cookie Box

Linzer Cookies

Linzer Cookies have been derived from the most traditional Linzertorte from Austria. The Linzertorte is a buttery tart filled with mixed nuts and black currant preserves but the American version has raspberry preserves in place of black currant preserves. Linzer Cookies have the same basic recipe and method, only that the dough is cut and baked as cookies and later sandwiched together with some jams/ preserves. 

Linzer Cookies

Pretty, aren’t they!? I just love how they look! I’ve used a small fondant plunger of star shape here because I’m not too fond of a very large cut-out center. But that is up to you, use any shape or any size that you fancy for these Linzer cookies. Christmas being around the corner, I’m in love with this star shape! In the spirit of the festivities, I’m going crazy over everything that looks Christmassy 🙂 Besides, making these Linzer cookies was a breeze.

I also used a dainty scalloped edge cookie cutter to ensure these cookies look prettier. If you don’t have any cookie cutters or plungers for the Linzer eyes, you can simply use a knife. First cut out square cookies, then use the same knife to make a small hole for the eye. You can even use bottle caps of different sizes to make the Linzer cookies. If you’re willing, you’ll find a way easily. I never had much baking accessories when I started out almost 3 years ago. I slowly built up my collection of necessities. There are still many things out there which I need but I can work without them very easily!

Linzer Cookies

Linzer cookies must taste better than they look, right?? I’ve used my Sugar Cookie recipe here with the addition of some almond extract for that traditional flavor. I’ve used strawberry preserve (store bought), although I wanted to use my homemade strawberry jam but I didn’t find good strawberries in the supermarket. You can even use raspberry preserve or apricot preserve. They all go so well with these Linzer cookies.

Also, these are the traditional flavors, but on could go ahead with robust flavors like rhubarb relish or a lemon curd for a bit of a fresh take on these! The possibilities are endless 🙂

Let’s begin by bringing the butter to room temperature. It must be soft, not melted.
Take butter and icing sugar in a large mixing bowl, mix them well using a whisk. Do not over beat.
Add almond extract and mix again.
Sift in the flour and baking powder.
Mix them.
You can use some milk to bring the dough together. But do not add too much milk.
I used about 2-3 tbsp. of milk approximately. Bring the dough together.
Wrap the dough in some cling and refrigerate for an hour to set the dough.
Linzer Cookies
In the meanwhile, line a baking tray with some parchment paper.
Once the dough has set for 60 minutes, dust the kitchen surface with some flour. Roll out the dough to a thickness of 3-4mm. Cut out the cookies and place them on the parchment lined baking tray. Keep the cookies at least an inch apart.
Linzer Cookies
Cut out Linzer eyes for half of the cookies. Keep the other half plain. Refrigerate the cookies again for 15 minutes. This ensures that the cookies don’t spread while baking.
Preheat the oven 180’c.
Bake the cookies for 12-15 minutes or until the edges turn golden.
Linzer Cookies
Remove the cookies from the oven and let them sit on the hot baking tray for 10 minutes as they continue to crisp up further. The cookies are soft when they come out of the oven but they will turn crisp.
Place the cookies on a cooling rack to let them cool completely for about 30 minutes.
Once all the cookies have cooled down, spread some jam on the plain cookies and sandwich it with a cut out cookie. Dust with some icing sugar if you like.
Keep these cookies refrigerated in an airtight box and they stay fresh for up to 4-5 days.

Linzer Cookies

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

Linzer Cookies are so pretty and needless to say, one of the easiest cookies to put together! Make these for your loved ones:)

Ingredients

    For the Cookies -
  • 1/2 cup All Purpose Flour
  • a pinch of salt
  • 1/4 cup + 1 tbsp. icing sugar
  • 1/2 tsp almond extract (or vanilla extract)
  • 1/4 tsp baking powder
  • 2-3 tbsp. milk
  • 5 tbsp. soft unsalted butter
  • For the Filling -
  • 3-4 tbsp. jam / preserve of your choice
  • Icing sugar to dust the cookies - as needed

Instructions

    For the Cookies
  1. Let's begin by bringing the butter to room temperature. It must be soft, not melted.
  2. Take butter and icing sugar in a large mixing bowl, mix them well using a whisk. Do not over beat.
  3. Add almond extract and mix again.
  4. Sift in the flour and baking powder.
  5. Mix them.
  6. You can use some milk to bring the dough together. But do not add too much milk.
  7. I used about 2-3 tbsp. of milk approximately. Bring the dough together.
  8. Wrap the dough in some cling and refrigerate for an hour to set the dough.
  9. In the meanwhile, line a baking tray with some parchment paper.
  10. Once the dough has set for 60 minutes, dust the kitchen surface with some flour.
  11. Roll out the dough to a thickness of 3-4mm.
  12. Cut out the cookies and place them on the parchment lined baking tray.
  13. Keep the cookies at least an inch apart.
  14. Cut out Linzer eyes for half of the cookies. Keep the other half plain.
  15. Refrigerate the cookies again for 15 minutes. This ensures that the cookies don't spread while baking.
  16. Preheat the oven 180'c.
  17. Bake the cookies for 12-15 minutes or until the edges turn golden.
  18. Remove the cookies from the oven and let them sit on the hot baking tray for 10 minutes as they continue to crisp up further.
  19. The cookies are soft when they come out of the oven but they will turn crisp.
  20. Place the cookies on a cooling rack to let them cool completely for about 30 minutes.
  21. To Assemble
  22. Once all the cookies have cooled down, spread some jam on the plain cookies and sandwich it with a cut out cookie. Dust with some icing sugar if you like.
  23. Keep these cookies refrigerated in an airtight box and they stay fresh for up to 4-5 days.

Notes

Do not try these with whole wheat flour, they wont taste very nice, besides those aren't traditionally Linzer Cookies. Use jams of your choice as filling, though raspberry and strawberry jams/ preserves taste the best.

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Linzer Cookies

I think I’m getting there, Christmas is in the air and Linzer Cookies spell it!!
Love,
Shreya 🙂

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