Well, there is an emotional & long (sort of messy) story before I could bake these cookies and bring them to table.Here goes the making of Linzer cookies in my kitchen.
I first ate these when my ex boss got a box of them from Germany for the whole team as a project completion treat.These cookies got their name from the place where they originated ..Linz,Austria.
Last week, P mentioned to me that he wants to gift some of his colleagues homemade cookies.Well, the confident baker that I am,I nodded my head 
Then came up a discussion of what cookies??He wanted something different,I wanted something easy.We switched gears several times between coconut macaroons,mint cookies and the good ol’ Choco chip ones before settling for Linzer cookies.Not that P is really fond of them [I doubt he even knew about them ],but I think he found the name quite stylish
Anyways, I set out to look for a recipe to bake a BIG batch.If you google “Linzer Cookies”, at least 20 good & similar recipes will pop up.Given the fact that I am a big fan of and have tried many of her recipes, I settled for this particular recipe from one of my favorite chefs the very sweet ..Ina Garten.Prime reason being the fact that I think feel am confident of food network test kitchens,the recipes they put on their site and after all it was Ina’s recipe…and eggless ..and less ingredients..and no pitfalls etc etc.Additionally,I somehow I cannot bake without following a recipe with measurements and all involved..thats my lacking actually…this recipe looked easy.
I followed all instructions to the minutest level coz the gifts had to look good if not perfect.The recipe says 3/4 pound of butter which is 3 sticks [mine were 1/4 lb/stick], at room temperature.I left the sticks out overnight.The recipe has basic ingredients,no eggs & doesnt tell any mixing times etc.I creamed the butter and sugar, mixed in the vanilla and added the flour. It was all okay and looked amazing.But then terror struck..The dough became soo soo crumbly and dry after about 3 minutes of padding in the mixer.I thought may be because it was really cold outside [some 35F/4C].So I set the dough out on a floured surface and started working it with hands.
After about 4 minutes, the dough just about came together, happily I wrapped it in a plastic film and chilled it for 30 minutes.Then, came the part of rolling out.I started rolling the dough on a floured surface,but it just fell part again just at a little touch of the rolling pin.I tried rolling it between two layers of cling film..but all in vain..it was just soo soo crumbly, I even tried pressing the dough gently with fingers to spread out to a manageable thickness…no luck howsoever …I almost cried 
The dough tasted great but it was powdery, looked dehydrated..something like a uncooked gram cracker pie crust sans the butter richness.It badly needed some liquid or binder , something sticky to hold itself together.
Cold Milk was one option,I dreaded another disaster coz I had no clue as to how much quantity would suffice.I divided the dough into 2 equal parts.Just wanted to experiment work with a lesser quantity.Next, added a beaten egg[at room temperature] and tried to combine it with the dough ..there it was …in front of my eyes..the dough sprang back to life as if I watered a dying plant.I was almost in tears.I will not have to throw away a pot full of dough…was my only thought.I rolled it out, it was like magic within seconds! GOD is kind.
Well, that’s the tale of my experiment & emotion with food [cookie dough here].The only hiccup was that I could not do away with the MIGHTY egg.However, no other complaints, the cookies were super and took way lesser time in the oven as compared to what the recipe says.I did go back and checked all the 43 reviews on the website..a lot of people had the same problem as me..crumbly dough leading to addition of ice-cold water, some say they could not roll it out [same problem as me] but some said it was perfect…to each its own I must say!
For the recipe I will just say : Ina’s recipe + 2 nos eggs, lightly beaten [at room temp].I sandwiched some of my homemade cranberry jam, apricot & pineapple preserves instead of the usual raspberry preserve mentioned therein.
Some disclaimers are necessary I suppose.Well, I am not testing or passing any judgements as far as food network recipes are concerned. I just narrated my experience.I absolutely love Ina garten and am I sure her recipes will be my favorite always. Many of you might have tried this recipe and it would have turned out wonderfully, in my case it just didnt.
Lessons I learnt: Baking can be really tricky at times,especially doughs and all.Reviews, if available must be READ! When making a big batch of cookies, stick to a tried and tested recipe!!
Taste of these cookies was great.They had a wonderful sweet-smelling vanilla taste,a richness from all that butter going in and a tang from the preserves/jams. After all the wrongs, I will still say that these make a great holiday bake..so what if it was a bumpy ride
Enjoy ! Have a nice weekend everyone!
This post is part of a 12 Weeks of Christmas Cookies blog hog.Be sure to check all the cookies here.
Wow the making of this really WAS an emotional rollercoaster! Well I’m glad you made it through. These are one of my FAVORITE cookies! So glad they worked out in the end.
baking can be tricky! as we discussed earlier egginess can be a not so good issue! but they look super pretty and glad you liked them in the end!
Pingback: Tweets that mention Linzer Cookies | Sinfully Spicy -- Topsy.com
Ouch! Ina garten’s recipe’s are often quiet full proof, but many times recipes that require dough, can have different results for different people. I must say I always read reviews before attempting any recipe, specially from food network. I’m quiet skeptical when it comes to recipes to be honest, because I hate to be in situations tht u were in *panic* even though I would never cry lol I just m not the type
hehe anyway glad that u ended up well, thts all tht matters. Looks delicious, I’m sure the receiver is going to enjoy it!
Wow, those cookies look amazing! Beautiful photos!
Gorgeous cookies, feel like grabbing some..
Well, you should post a comment there too and let know everyone how you experiment resulted in the most gorgeous batch of Linzer cookies.
whoa !!! They are such cuties and look mouth watering. Bookmarked
Tanvi,
Sorry to hear about emotional rollercoaster. I like Ina’s recipe, still some time it won’t work as the way we need. Anyway in the end it worked and looks gorgeous.
I love that I have my private army of personal chefs (my food blogger pals!) test piloting each recipe. I find that bloggers’ recipes are more real than a websites. But that’s just me. Also, always read the reviews (especially where there is time or money (shopping!) involved). The kid has been asking me to make some cookies—I might have to give these a shot!
I tried making some biscotti (got the recipe from a website) and it was the biggest disaster ever. What would you do with rock hard biscotti?
I’m glad these ended up working out for you. They look beautiful! Your apricot and pineapple thumbprints remind me of stained glass:)
Wow!!! The cookies are just perfect… Loved em.
Oh these looks delicious Tanvi, perfect Christams gift. I dint know they are called linzer cookies but baked a huge batch for Christmas. I got my recipe from goodhouse keeping.
My kids are going to have a blast this week end with you recipe. Going to try them. Lovely click.
Thanks for sharing your experience in making this yummy bake but after all it turns out great..
beautiful cookies, really tempting and pics as usual are too good
this looks superb.. very pretty .. i had a sudden craving to stretch my hands to the screen and grab one:)
lovely post and I can so relate I made similar cookies this week, and man seemed like a lot of butter ! hubby didn’t like them i ate one too many he he
great job
Your cookies are positively gorgeous! I’m sorry you had such problems but you did a good job of working them out. I think a lot of recipes on Food Network aren’t typed up the right way – I’ve had problems before too with missing directions and stuff.
The cookies look perfect…so colorful and scrumptious!
Wow! These look so pretty….and yummy!
I’m hosting a Christmas Recipe party on Thursday (with prizes). Hope you can stop by!
Dear Tanvi
The description, the photos are delightfully frightening ..ha ha ..I dont think I will ever be able to make it even if I get back to baking again with full enthusiasm of yesteryears!!! I recall I had these cookies in 1988 or so when I was in Germany.
But still have a good mind to try it .
Have a nice week
Awee what a emotional ride cooking dough gave you…glad you got them right in the right, must say it looks smashing, feels like it will melt in the mouth
never have tasted the cooking but they look very fancy! oh ya that was a good point, read the reviews 
I’m glad it’s not just me who has scary moments when baking.. It really is a science, but that’s how you learn by things going wrong and having to improvise!! These biscuits look yummy, might give them a go with my mandarin jam, thanks..
Wow so yummy cookies..wish to grab some!!
Hey,
They look super yummy. I’m planning to bake some cookies and give as gifts to neighbors and colleagues. Might try your recipe.
Pastry making is so hard, that’s why one must have an exact recipe. It has happened to me so many times. I am glad you made it through this. They look adorable.
They look pretty festive and u ve done neatly!
They look delicious.
You are a great cook Tanvi!
Tanvi, in spite of the issues, the cookies look very good…like the ones that you can get at the bakery
Great pictures as well!
Inspite of some hiccups, looks like they came out great. Looks professional! Making my hungry for cookies now
Lovely cookies…
Pingback: Red Velvet Cupcakes | Sinfully Spicy
These look wonderful – I would love it if you linked them in my Cookie Exchange!
Susan,
http://entertainexchange.blogspot.com/
Party and Entertaining Inspiration
Yum…I love this type of cookies! Delicious and beautiful!
Those cookies look absolutely amazing!
Hi, these kinds of cookies are also super popular in my native Slovakia. We typically make them in the shape of a heart and fill them with red currant or raspberry jam. See: http://www.slovakcooking.com/2010/recipes/hearts-srdiecka/