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From Vienna's rich culinary heritage: The Linzer Cookie

One of the best known Austrian cookies is the Linzer cookie, developed from the famed Linzertorte, one of the oldest know cakes with a recipe discovered in an Austrian abbey in 1653.  As a side note, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven temperature, hence the cookie was born.  Just like the Linzertorte’s crust, the Linzer cookie is made with ground almonds and spiced with lemon, orange, and cinnamon. Two cookies are sandwiched together and filled with a layer of currant jam, I like to use lingonberry since currant jam is hard to find in the US.  You can also use raspberry, when you do, mix a little fresh lemon juice into the jam.
Mix the "dry" parts:
320 grams flour
128 grams ground almonds
1 teaspoon cinnamon
Pinch of salt
Mix the "wet' parts:
180-gram sugar
230-gram butter (make sure it is soft)
2 egg yolks (room temperature)
1 teaspoon fresh lemon juice (1/2 lemon)
1 teaspoon vanilla extract
Fold the "dry" parts into the "wet" parts and mix together.  Let sit for 2 hours or overnight.
Take a quarter of the dough, roll it out flat on a floured surface and cut cookie with your cookie cutter.  Use one cutter with a cut-out center, one without. Put cookies on baking sheet (use parchment paper so that cookies won't stick) and bake at 315 degrees for about 10 minutes.
Let cookies cool off. Spread jam on one side of the cookie, top each cookie with the halves with the cut-out center.  Sprinkle with a little bit of powdered sugar. Voila!  Ready to serve (or store in a tin box).
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Cookies that change your mind: The Walnut Chocolate Cookie

Everybody likes this cookie. Two classic sugar cookies are filled with chocolate crème and sandwiched together; the topside has a sugar glazing and a slice of walnut. (I add a little bit of Bacardi or whiskey to the chocolate crème).

For the sugar cookie dough:
Mix together the “wet parts”:
200-gram butter (sweet)
130-gram powdered sugar
2 egg yolks
Add 380-gram flour (the “dry part”) into the “wet part”
Let dough rest for 2 hours or overnight
For the chocolate crème mix together:
100-gram butter
100 dark chocolate, melted
200-gram powdered sugar
For the sugar glazing:
Beat 2 egg whites until stiff, add 300-gram powdered sugar
Take a quarter of the dough, roll it out flat on a floured surface and cut cookie with your cookie cutter. Put cookies on baking sheet (use parchment paper so that cookies won't stick) and bake at 315 degrees for about 10 minutes. Let cookies cool off.
Spread chocolate filling on both sides of the cookie’s backside. Sandwich cookies together. Spread sugar glazing on the top half, add a slice of walnut. Let dry overnight. Viola, these are great!
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