Linzerbackerei cookies

Yield: 60 servings

Measure Ingredient
\N \N === FOR DOUGH ===
3 cups All-purpose flour
⅛ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground cloves
1 cup Cold butter -; (2 sticks)
1½ cup Granulated sugar
\N \N Grated peel of 1 lemon
2 cups Finely ground pecans
4 \N Egg yolks
3 tablespoons Milk
\N \N === FOR FILLING ===
1 cup Dried apricots -; (6 oz)
1⅔ cup Water
½ cup Granulated sugar
2 \N Egg whites; beaten
60 \N Pecan halves
2 \N Egg yolks; beaten

To prepare dough: sift together flour, salt, cinnamon and cloves. Cut butter into mixture until crumbs are about the size of small peas. Add sugar, lemon rind and pecans; mix thoroughly. Add 4 egg yolks and milk, a little at a time, mixing quickly and evenly through flour with a fork until dough forms a ball. Small butter particles will be seen in the dough. Wrap in waxed paper; refrigerate until firm, several hours or overnight. To prepare filling: place apricots in a heavy-bottomed saucepan; add water.

Cover and simmer 30 to 40 minutes, or until mixture reaches the consistency of preserves. Stir occasionally to prevent sticking. Add sugar; cook for 5 minutes. Let cool. Set aside. To assemble cookies: Preheat oven to 350 degrees. Divide dough into thirds. Roll out dough, 1 portion at a time, on a well-floured surface to about ⅛-inch thickness. Cut into circles, using a floured 2-inch cookie cutter. Transfer circles to a well-greased, shiny baking sheet. Brush each circle with beaten egg white. Gather the dough scraps; roll them into pencil-thin strips or logs. Place a ring of dough around the edge of each circle, on the top of the circle; cut strips to fit circles and press ends to seal edges. Fill center of each cookie with about ½ teaspoon apricot filling. Place a pecan half in center of cookie, pushing pecan gently into the apricot mixture. Brush the edge of the dough and the pecan half with beaten egg yolk. (This gives the cookie gloss and color.). Continue shaping remaining dough and filling. Bake for 12 to 14 minutes, or until done. Yield: About 60 (2-inch) cookies.

Tester's notes: When preparing the dough, it might be helpful to use your hands and knead the dough into a ball rather than depend on the fork. The keys to the recipe are (1) keeping the dough cold, and (2) grinding the pecans fine, but not allowing them to become oily. I also recommend that the apricots be cut up with the stirring spoon during cooking. Be careful when applying the egg yolk glaze, because if you use too much, it will fill in the pecan grooves, creating a cooked egg appearance after baking. During the last 2 to 4 minutes of baking time, I brushed some more egg yolks on the cookies and returned them to the oven to finish baking. This gave them a beautiful golden brown glaze. Judging when these cookies are finished baking is tricky -- the centers might be too soft while the outer edges appear done. Use your judgment about baking times.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...

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