Over the last two weeks I have been on a German pastry tear. Not only because I recently returned from a fantastic European holiday, but because we’ve been consumed by World Cup football. Similar to the Olympics, it only takes place every four years and aside from the United States, I was rooting for die Mannschaft (team Germany) to win it all.
Call me superstitious, but every time Germany had a match, I would bake a German dessert in hopes that they would win. It’s only crazy if it doesn’t work, right?
One of the new recipes I tried was Linzer Schnitten. It resembles a Linzer tart with the jam topping and latticed dough, but in a cookie form which makes them much more convenient to eat (trust me!) and much quicker to prepare than the traditional cutout cookies.
These cookies were pretty amazing, much like Mario Goetze’s game winning goal. The lemon zest in the buttery sugar cookie-like dough added the right amount of zing and paired brilliantly with the raspberry jam. Plus, the lattice design once cut into smaller bars still looked very pretty!
These treats were delicious and I look forward to baking up another batch. Maybe I’ll have to do that to celebrate team Germany’s World Cup victory!
Recipe adapted from The Baltimore Sun
Makes: about 2 dozen cookies, Difficulty: Beginner
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 cup unsalted butter
- zest of 1/2 a lemon
- 1 egg
- 1 1/2 cups raspberry (or your favorite) jam
- powdered sugar for dusting (optional)
Process flour, sugar, butter, lemon zest and egg in a food processor to make a dough. Flatten into a disk and let it chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper. Remove the dough from the refrigerator and cut about 1/3 from the disk. On a clean and very slightly floured surface, use a rolling-pin to flatten 2/3 of the dough about 1/4-inch thick. Place on cookie sheet.
Brush or use a spatula to spread the jam on top of the cookie dough. It is fine if the jam is spread right to the edge. Roll the remaining dough into thin ropes about 1/2-inch thick and place in a crisscross pattern over the jam to create a lattice over the pan. Trim the dough ropes accordingly to fit the size of the bottom layer.
Bake in the oven for about 15-20 minutes until dough is lightly browned and jam is bubbling. Remove from oven and place on a wire rack to cool. Once cooled, cut into 2×3-inch rectangles.