Feb

8

2010

Our Timing Is Off

Comments 32 Comments

Strawberry and Raspberry Wine Linzer Cookies, Peppermint White Chocolate Oreo Cookies

Cookies & Bars • Tags: , , ,

We definitely made these cookies in December. You’re probably thinking to yourself, ‘Self, it’s February. Are they really just now putting these cookies up on their blog?’ Well, we can’t deny just how delayed this post may be. Honestly, there’s no excuse for it. We’re sure that many of you understand how your cooking/writing ration can occasionally be very uneven. Between the two of us cooking on our own and cooking together, it gets a bit crazy, and we have to play catch up. Maybe you’ll remember that we did share the molasses pepper cookies that were on the same table with these bad boys. Well now, we’re showing you a couple more cookies that we shared with our friends. Although we actually made them several weeks ago, they could easily be made and eaten year-round.

Our original cookie exchange involved a table full of favorites and quick and easy varieties. Here, you see one of each kind. We love making our own spreads, so the linzers were a no-brainer. With a mix of strawberry and raspberry fillings, they were totally worth the effort. As for the Oreos…well, come on. You can’t get much easier than melting chocolate and dipping a cookie into it. You could tweak those to fit any taste. Use a dark chocolate and top with toffee or try milk chocolate sprinkled with pink Himalayan salt. Like we said, these were cookies made for the holidays, but you could eat them anytime you want.

Strawberry and Raspberry Wine Linzer Cookies (adapted from Joy of Baking) – Approximately 2 dozen cookies
Cookies
1 1/4 cups almonds and pistachios, toasted and ground
2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup unsalted butter, room temperature
2/3 cup sugar, divided
1 teaspoon pure vanilla extract
2 large egg yolks
Zest of 1 lemon
Powdered sugar

Strawberry Wine Jam
1 pint strawberries, chopped
1 1/2 cups red wine
1/2-3/4 cup sugar

Raspberry Wine Jam
1 pint raspberries, whole
1 1/2 cups red wine
1/2 cup sugar
1/4 cup honey

1. Make the jams. Drop strawberries, wine and 1/2 cup sugar in a wide sauce pan. Allow to cook down and thicken, approximately 15-20 minutes. Mash strawberries occasionally as you stir. Dip your finger in and taste as you stir, adding a bit more sugar if it’s not sweet enough.

2. Carefully pour strawberry mixture into a food processor or blender. Zap until smooth. Set a small bowl down and pour liquid mixture through a sieve to eliminate any potential seeds. Mixture may be thick, so use a spoon or a flat utensil to scrape underside of sieve. Allow to cool and place in fridge until ready to use. For raspberry jam, follow directions similarly as above in a separate pan and allow to cool.

3. For cookies, toast the nuts on a baking sheet for about 8-10 minutes, or until lightly browned and fragrant. Once the nuts have cooled, place in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground. Set aside.

4. In a separate bowl, whisk or sift together the flour, cinnamon, and salt. Set aside.

5. In the bowl of your electric mixer, cream the butter and remaining sugar until light and fluffy, approximately 3 minutes. Beat in the vanilla, egg yolks, and zest. Add the ground nuts, then the flour mixture beating just until incorporated.

6. Divide the dough in half and shape into two logs. Wrap in plastic wrap and refrigerate until firm.

7. When ready to bake, roll out one log of dough to 1/4″ thick. Use a 3″ cookie cutter to cut shapes out of the dough. Use a smaller cookie cutter approximately 1″ in size to cut out the ‘window’ for half of the cookie shapes.

8. Remove the remaining dough from the refrigerator, roll and cut out the rest of the cookies. Bake the cookies in a preheated oven at 350 degrees for 12-14 minutes or until browned. Cool on a wire rack.

9. To assemble, layer a bit of jam on the flat side of a solid cookie and top with a ‘windowed’ cookie. Dust with powdered sugar.

Peppermint White Chocolate Oreo Cookies – 2 1/2 dozen
1 package Oreo Cookies
12 ounces white chocolate
2 tablespoons unsalted butter (optional)
1/4 teaspoon peppermint extract
1/2 cup peppermint candy or candy cane pieces

1. Melt white chocolate (and butter, if using) over a bain-marie. Stir in extract. Transfer to a cup with a pour spout.

2. Arrange Oreos on wax or parchment paper on a flat baking sheet or pan.

3. Gently pour chocolate mixture over each cookie, covering it completely.

4. Sprinkle tops with candy pieces. Let refrigerate for at least 90 minutes before serving.

Click HERE for the printable recipes.

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Comments

32 Responses | TrackBack URL | Comments Feed

  1. Thumbs Up for these cookies that were made last December!

    Reply

  2. Yummy cookies! I’m intrigued by your berry wine jams, those sound fantastic!

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  3. Any time is a good time for cookies, in my book! Those chocolate covered oreos look sooooo goood!!!

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  4. Heck, although these were made in December, it’s still winter so heck lets bust out those cookie sheets one more time!

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  5. Wow, both cookies look so tasty, the wine linzers and the peppermint oreos are awesome…

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  6. I bet that they will be repetitions of these cookies in February… they are glorious :)

    Have a great week,

    Gera

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  7. I don’t care if its February … I love Linzer cookies! They look terrific and so do those cool minty Oreos. What a great idea!

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  8. Mmmm, cookies. Awesome.

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  9. I could do those peppermint covered oreos any time of year. yum.

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  10. I think your timing is just perfect!
    The Strawberry and Raspberry Wine Linzer Cookies would be perfect for Valentines day.. and this is the second Linzer I have seen today! :)

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  11. Both cookies look amazing. My entire family would LOVE the white chocolate covered oreos.

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  12. It’s never the wrong time for cookies!! And it’s also never too early to start planning for the holidays :)

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  13. These are great. Thanks for sharing.

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  14. Cookie season should be a year round thing! Great recipes… love the pink salt on the peppermint oreos too, a thoughtful touch

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  15. These look so tasty and delicious! I could use some right now!

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  16. Who says you can only eat cookies in December? These cookie recipes can totally be made any time of the year. Just change up the cookie cutter to a heart and you will have instant Vday cookies.

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  17. Gorgeous! We have this thing called Christmas in July as that is our winter so next time you could tell people you’re doing a Southern Hemisphere Christmas celebration :P

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  18. When it comes to cookies, time is relative :-)

    The Linzer tarts combo flavors so creative. Love it.

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  19. These babies are so cute! They should definitely be made all year round ;)

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  20. SO pretty, they look like something that shows up here for Chinese New year called Pineapple Tarts, flakey shortcrust biscuit (cookie to you) with a sticky pineapple jam filling! YUM! (and BTW, there is no BAD time for a GOOD cookie!!)

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  21. It’s never a bad time for cookies. I have a bunch of stuff I made and then took photos of just sitting around til I can make time to write about them…it’s never too late to post good stuff to your blog. (steven)

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  22. Heh. You knew we needed a break from cookies after the holidays! So, the timing on these is perfect.

    The wine jelly idea is very nice. I’m wondering — think that’s a good way to use up some of that sickeningly sweet Door County wine people insist upon giving as gifts around the holidays? (never know what to do with mine, and always end up mulling it)

    Reply

  23. Nothing wrong with pacing yourself, no need to keep all these yummy cookies just for the holidays. You just gotta share!

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  24. They go fabulously with Valentine’s Day! I’ve gotta try the oreo cookies! I so love your blog!

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  25. Hah, I can totally symphatize with the back-log of posts! I have at least 20 unwritten drafts saved from the past two years. One of these days I will get them all up!

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  26. You aren’t late….you’re 10 months early! :)

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  27. It’s never too late to post cookies! LOVE them… especially that strawberry wine jam! I WILL be making that!

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  28. Good cookies are good not matter what time of year. Um, can you pass the plate this way? ;)

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  29. those flower-shaped cookies look so cute! and who cares if they were made in december? better late than never to post… besides, people can always make good use of the recipe sooner or later.

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  30. these are so pretty! love the flower shape.

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  31. [...] These little pastries had dough with crispy, flakey layers of crust filled with our own homemade strawberry wine jelly and silky caramel, both of which were successfully canned in December and sat awaiting in the [...]

    Reply

  32. I love how you take Oreo cookies and make them even better.

    Reply

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