holiday baking Archives - The Midnight Baker

Linzer Tart Bars

Judith Hannemann — Tue, 15 Sep 2020 23:00:54 +0000

Love linzer tarts but not the work involved in making them? Here’s linzer tart bars.

Linzer Tarts Made Easy

Linzer tarts are one of my favorite cookies and I often make them for the holidays.

However, they are fussy and time consuming to make which is why I limit myself to making the real deal only at holiday times.

Then I found out I could enjoy these wonderfully flavored cookies more often and without all the work since these are easy bar cookies!

I got this recipe from someone who posts in a cooking group I belong to. The members there are all seasoned home cooks and if one of them says something is good, then it is.

And these linzer tart bars sure are!

Jam

The traditional jam to use in linzer tarts is raspberry, so I kept to that. However, it will taste good with anything you use so don’t buy anything special.

The only thing I would advise if you are not using raspberry for the filling is to omit the almond extract. Where almond pairs wonderfully with raspberry, it doesn’t seem to pair well with other standard fruit flavors. Of course, that’s just my opinion and if you like it, use it!

Now, if you do use raspberry, go for the seedless variety jam. Those seeds are something else if they get caught in dental work–I used to think this was funny; until I got some of my own “dental work.” So it safest to go seedless.

Use Butter

While it might be tempting from an economy standpoint to substitute in this recipe, it will only work–and taste good–with butter.

Butter is where they primary flavor for these linzer bars comes from. Plus they need to solidify after they cool. Using margarine, or worse yet, “spreads,” result in an oily cookie that may not even set up; especially the spreads because they contain a lot more water than margarine or butter.

The Recipe

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Linzer Tart Bars

Easy take on an old classic

Prep Time15

Cook Time25

Course: Dessert, Snack

Cuisine: American

Keyword: easy linzer tarts, holiday cookies, linzer tart bar cookies

Servings: 9

Calories: 403kcal

Author: Judith Hannemann

Ingredients

2 cups flour
1/2 cup sugar
1-1/2 cup butter room temperature
2 tsp vanilla extract
1 egg
pinch of salt

Filling

1 1/2 cups raspberry preserves seedless preferred
1 tsp almond extract

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Lightly spray bottom and sides of a 9-inch/23cm
In a large bowl, stir together all ingredients except preserves and almond extract until combined.
Reserve 1/2 of the mixture for topping. Press mixture into prepared pan.
Bake 20 minutes.
Meanwhile microwave the preserves and almond extract in the microwave for 1 minute.
Stir until completely combined.
Take out bottom layer out of the oven.
Spread with preserves and sprinkle with crumb mixture.
Bake 20-25 minutes until golden brown. Cool completely.

Nutrition

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#HolidayAdvantEdge Recipe Party on Pinterest

Judith Hannemann — Thu, 27 Nov 2014 00:00:00 +0000

Price Chopper Holiday Recipe Party

Putting together your holiday plans? Whether you’re looking forward to holiday baking, entertaining or both, you’ll want to take advantage of the time and money savings available at your local Price Chopper Solution Center. Join us for the #HolidayAdvantEdge Recipe Party on Pinterest on Pinterest to learn all the advantages, delicious holiday recipes, tips and more!

To add a fun twist to our festivities, when you join the party and chat with us on Thursday, December 04th at 7pm ET, we’ll let you in on a not so little secret, a $1000 secret, in fact! We’ll be announcing the #HolidayAdvantEdge Sweepstakes that you won’t want to miss because the grand prize is a $1000 Price Chopper! gift card Shhhh, we’ll be unveiling a secret code during the chat for you to use for a second chance to win big!

Price Chopper stores are located in New York, Massachusetts, Vermont, Connecticut, Pennsylvania, and New Hampshire. Find the nearest store to you with the store locator.

HOW TO PARTICIPATE

1. Meet hosts Judy, Kelly, Bernadette, and Katie

2. Hosts will add Pins with questions to the #HolidayAdvantEdge Recipe Board

3. Chat with us by commenting on the Pins.

4. Find new Pins and conversations throughout Party by refreshing the Board.

5. Find something you’d love to try – save it by Re-Pinning to your Boards!

6. Watch for the Secret Code which will only be available during the party!

Can’t wait to join in the fun?

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Linzer Tarts

Judith Hannemann — Mon, 23 Dec 2013 00:00:00 +0000

The ultimate Christmas cookie. Leave some huge Linzer Tarts for Santa!

Linzer tarts are so traditional around the holidays! They’ve always been a part of my holiday baking.

These are quick and easy…very few ingredients. Mix, chill and roll and that’s it! It’s just a basic shortbread butter
cookie.

Linzer Tarts

I used regular seeded raspberry jam, but seedless works too.

What I did here to make them just a little bit more special was to drizzle some melted dark chocolate over the top. Nothing really beats a raspberry and chocolate combo. By all means leave off the drizzle if it’s too much of a good thing for you. And of course, they can be filled with ANY flavor jam you like.

Make sure to leave one for Santa! Yes, only one because they are huge. I used a 3-4 inch cutter, but you can make ’em smaller too.

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Linzer Tarts

Linzer tarts, also known as linzer cookies, are buttery shortbread with jam filling. A classic Christmas cookie recipe!

Prep Time25

Cook Time10

Total Time35

Course: desserts

Cuisine: Austrian

Keyword: Christmas cookies, linzer cookies, linzer tarts

Servings: 24

Calories: 169kcal

Author: Judith Hannemann

Ingredients

1 cup unsalted butter* very soft
1/2 cup sugar
1 large egg
1/2 tsp almond extract
2 1/4 cups flour

Filling:

1/2 cup raspberry preserves

Topping:

1/2 cup chocolate chips high quality
1 tsp butter
powdered sugar for dusting

Instructions

Beat butter and sugar until light and fluffy. Add egg and almond extract. Beat well.
Add the flour and beat at low speed until a dough forms.
Form dough into a ball and place in a plastic bag. Refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Roll out dough to 1/8-inch thickness. Cut circles with a 3-inch diameter cookie cutter (I used a glass). Cut smaller holes in the center of HALF the cookies (I used a large bottle cap from a 3-litre soda bottle).
Alternatively, you can use a linzer tart cutter--it will make smaller cookies though.
Place on ungreased cookie sheet and bake for 7-10 minutes or until cookies are "set" and just are beginning to get light golden brown around the edges.
Cool for 1 minute on the sheet and then remove to a rack to cool completely.
When cookies are completely cool, spread about 1 tbs of the raspberry preserves on the circles without the additional holes--and spread the jam on the side that was sitting on the cookie sheet because that is completely flat.
Top with a cookie with the hole in the center, again placing the side that was on the cookie sheet on the jam, forming a sandwich.
Melt chocolate chips and butter in a microwave. Microwave in 30-second intervals and stir. It will probably need about 1 minute total to melt. Stir until there are no lumps. Drizzle over the cookies.
Dust with powdered (confectioner's) sugar.

Notes

*You may substitute regular salted butter in a pinch but do NOT substitute margarine or butter-flavored Crisco.

Nutrition

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Valentine’s Day Cakelettes

Judith Hannemann — Sun, 10 Feb 2013 05:00:00 +0000

Valentine’s Day Cakelettes

Just in time for Valentine’s Day.

The special thing about these heart-shaped cakelettes is not the cake–that’s just a boxed Devil’s Food mix. What’s special about these is the glaze; an absolutely orgasmic chocolate raspberry ganache. This adds a hint of tartness to the sweet making these the perfect tea-time snack.

The final touch is a drizzle of white chocolate…but be warned. White chocolate melted is DIFFICULT to work with. If you buy Lindt or Tobler, these contain cocoa butter and will melt nicely. I don’t usually have those, but I do have white chocolate chips, which don’t contain cocoa butter. I add about 1 tsp of Crisco to about a cup of white chips and melt in 30-second stages in the microwave, stirring after each 30 seconds. This won’t drizzle from a spoon so I use a sandwich bag with a teenie portion of the corner cut off. You must keep an eye though–it will clog because the white chocolate will lump up. Just clear the lump by pinching the corner of the bag to release the solidified lump and you can start in again. Of course, you CAN leave out this step; it’d be much easier. It’s really only for decoration. If you’re brave, then go ahead! I did read somewhere that if you have a bit of drizzing to do, then use a squeeze bottle. What was shown looked like an old-time plastic ketchup bottle. That probably would work well and a set of mustard & ketchup bottles are cheap enough. Every dollar store I’ve ever been in has had them.

Valentine’s Day Cakelettes

1 box Devils Food cake mix
(all ingredients called for on the box)
Chocolate Raspberry Ganache:
1/3 cup heavy cream
1 cup semi-sweet chocolate morsels
2 tbs unsalted butter
1/4 cup seedless raspberry preserves
White Chocolate Drizzle:
1 cup white chocolate morsels
1 tsp vegetable shortening
(and you may need more shortening, but add it in 1/4 tsp amts)

Preheat oven to 350 degrees (or 325 degrees if using a dark or coated pan).

Line the bottom of a 15 x 10 x 1-inch jelly roll pan with baker’s parchment. Mix cake according to box directions. Spread in prepared pan.

Bake cake 20-25 minutes, turning pan halfway through the baking time. Cake is done when center springs back or toothpick inserted in center comes out clean.

Cool on rack 10 minutes. Release cake on rack and carefully remove parchment. DO NOT INVERT. The bottom will be the top! Cool completely.

When cool, use heart-shaped cookie cutter (about 2-inches at widest part) and cut out heart-shaped portions of cake. Place portions on a rack set in a large cookie sheet or jelly roll pan.

Prepare ganache by heating cream to a simmer. Remove from heat and add remaining ganache ingredients. Let sit for 2 minutes. With wire whisk, beat ganache until smooth.

Using a small ladle or very large spoon, coat each cakelette with ganache. Ganache that has dripped into the pan beneath may be scraped up and reheated and used for additional glazing. Let ganache set. This will take about 4 hrs.

Melt white chocolate and shortening. Stir until completely smooth. Using a plastic sandwich bag or the squeeze bottle mentioned above, pipe thin lines of white chocolate diagonally across hearts. Let set.

Makes about 36

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Sylvia’s Cranberry Orange Bread

Judith Hannemann — Wed, 14 Nov 2012 16:32:00 +0000

Sylvia’s Cranberry Orange Bread

This recipe comes from Sylvia who said this is a real keeper. Sweet, tart and buttery, this is a real hit.

Perfect for the holidays!

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Sylvia's Cranberry Orange Bread

This recipe comes from Sylvia who said this is a real keeper. Sweet, tart and buttery, this is a real hit.Perfect for the holidays!

Prep Time10

Cook Time1 5

Total Time1 15

Course: breads, cakes

Cuisine: American

Keyword: cranberry orange bread

Servings: 16

Calories: 170kcal

Author: Judith Hannemann

Ingredients

1/4 cup butter softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 cup chopped fresh or frozen cranberries
1 cup golden raisins or walnuts – both optional

US Customary - Metric

Instructions

In a large bowl, cream butter and sugar.
Beat in egg and orange peel.
Combine the dry ingredients; add to creamed mixture alternately with
juice. Fold in cranberries and raisins.
Pour into a greased 9-in. x-in. loaf pan.*
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes;
remove from pan to a wire rack to cool completely. Yield: 1 loaf (16
slices).
*I experienced the bottom of the bread
sticking to the pan. I would suggest using baker's parchment on the
bottom of the loaf pan.

Nutrition

Sylvia’s Cranberry Orange Bread

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Linda’s Drop Gingerbread Cookies

Judith Hannemann — Tue, 06 Nov 2012 13:29:00 +0000

Drop Gingerbread Cookies

OK, it may be a tad early to be thinking of gingerbread, but these are so fast, easy and economical, why wait for the holidays?

This
recipe comes from my neighbor, Linda L., who has been making them for
years. I first tasted them in a holiday cookie assortment she gifted me
last Christmas. All her cookies are to DIE for, and I really hope she
gives some of them when she gets a chance to start blogging here with
us!!!

These
mix up really quickly and if you use one of those drop cookie
utensils–the one that looks like a small ice cream scoop–you’ll be
done in no time flat.

Linda has said she’s made half the recipe and the results are good.

Linda’s Drop Gingerbread Cookies

1 cup shortening
1 1/2 cups dk brown sugar
1 1/2 teaspoons of baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/3 cup molasses
2 eggs
1 tablespoon milk
3 1/2 cups all purpose flour
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Preheat oven to 375 degrees.

Beat
shortening in a large mixing bowl on medium to high for 30 seconds. Add
brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till
well combined.

Beat in molasses, eggs, and milk till all is combined. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour with wooden spoon (mine all mixed in just fine) stir in
raisins and nuts.

Drop dough by rounded teaspoons onto ungreased
cookie sheet. Bake in 375 oven about 8 minutes or till bottoms are
lightly browned. Cool on wire racks makes about 90 cookies.

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White Chocolate Macadamia Nut Cookies

Judith Hannemann — Sat, 08 Sep 2012 20:12:00 +0000

White Chocolate Macadamia Nut Cookise

This is the adult “milk & cookie” cookie. Rich, buttery basic cookie with the addition of white chocolate chips and crunchy and yummy macadamia nuts.

Cookie base lends itself to many additions. I’ve used it for raisin/walnut, pineapple/coconut/macadamia nut, and yes, even the old standby Toll House-like cookies.

These will not last–eat up!

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White Chocolate Macadamia Nut Cookies

This is the adult “milk & cookie” cookie. Rich, buttery basic cookie with the addition of white chocolate chips and crunchy and yummy macadamia nuts.

Prep Time20

Cook Time12

Total Time32

Course: cookies

Cuisine: American

Keyword: cookies, macadamia nuts, white chocollate

Servings: 24

Calories: 256kcal

Author: Judith Hannemann

Ingredients

2 cups flour
2 1/2 cups ground oatmeal done by processing oatmeal in a blender
1 cup granulated sugar
1 cup light brown sugar
1 cup butter softened
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 cup white chocolate chips
1/2 cup chopped macadamia nuts

Instructions

Preheat oven to 375 degrees.
Cream butter and sugars until light and fluffy. Add eggs and vanilla, beating well. Add flour, ground oatmeal, salt, baking powder and baking soda. Beat until combined. Stir in white chocolate chips and macadamia nuts.
Shape dough into 1 to 1 1/2-inch balls and place 2-inches apart on ungreased cookie sheets (I use AirBake insulated sheets). Bake at 375 for 10-12 min or until light golden brown. Cool for 1 minute on sheet. Remove to rack to cool completely.
Makes approx 4 doz cookies.

Nutrition

White Chocolate Macadamia Nut Cookies

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