Monday, December 5, 2011
Chocolate-Grand Marnier Linzer Cookies
For the Cookie Dough:
1 cup walnuts
1/4 cup cornstarch
Zest of 1 orange
3 sticks butter, softened
1 cup powdered sugar (plus extra for dusting cookies)
1 tsp. vanilla extract
3/4 tsp. salt
2 3/4 cups all purpose flour
For the Ganache Filling:
6 oz. semisweet chocolate chips
1/3 cup whipping cream
1 tsp. orange zest
1 Tbs. Grand Marnier
Grind the nuts along with the cornstarch in a food processor until fine. Set aside. With a mixer, beat the butter with the powdered sugar and orange zest at low speed for 1 minute. Increase the speed to medium high and beat for 2-3 minutes. Reduce the speed to low and add in the vanilla, salt, and egg. Mix in the flour and walnut mixture. Shape the dough into a flat circle. Wrap in plastic wrap. Refrigerate 2-3 hours. Preheat oven to 325 degrees. Sprinkle flour over your work surface. Divide the dough into two equal halves. Roll out the first half of dough to 1/4" thickness. Cut cookies with a 2" cookie cutter. Space cookies 1" apart on a baking sheet. Roll out the second half of the dough. Cut the cookies with a cookie cutter fitted with a linzer insert or cut out with a 2" cookie cutter and remove the centers with a smaller cookie cutter. Bake at 325 degrees for 15-20 minutes, or until light brown. Cool the cookies. Sprinkle the cooled cutout center cookies with powdered sugar. Spread the cooled base cookies with a teaspoon of chocolate ganache. Top with the cutout cookie. Makes approximately 3 dozen cookies.
To make the ganache:
Heat the cream until hot, but not boiling. Place the chocolate chips in a bowl. Pour the hot cream over the chocolate. Whisk until the chocolate has melted. Stir in the zest and Grand Marnier.
Feel free to substitute pecans or almonds for the walnuts.
You can substitute 1/2-1 tsp. orange flavoring for the Grand Marnier.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.