48 DECEMBER 2018
HANDBOOK
MAD GENIUS TIP
Swapping graham flour
and hazelnut meal for the
all-purpose flour and
almond meal gives
these linzer-inspired
cookies the flavor
of s’mores.S’mores Linzer Cookies
ACTIVE 1 HR; TOTAL 2 HR 45 MIN
MAKES 2 DOZENLinzer cookies are descendants of the
linzertorte, named for the Austrian city
of Linz. Hazelnut meal gives this twist
on the classic a slightly nutty flavor.11 / 4 cups all-purpose flour (about
53 / 8 oz.), plus more
3 /^4 cup graham flour (about
4 oz.)
1 / 2 cup hazelnut meal (about
17 / 8 oz.)
3 / 4 tsp. kosher salt
1 cup unsalted butter (8 oz.), at
room temperature
2 / 3 cup granulated sugar
1 tsp. vanilla extract
2 cups marshmallow creme
1 (4-oz.) bittersweet chocolate
baking bar, chopped- Whisk together flours, hazelnut
meal, and salt in a medium bowl; set
aside. Using a heavy-duty stand mixer
fitted with the paddle attachment (or a
baking sheet. Refrigerate all dough
squares until chilled, about 30 minutes.- Bake cookies in preheated oven on
middle and upper oven racks until very
lightly browned and just firm, 15 to 17
minutes, rotating pans from top to bot-
tom and front to back halfway through
baking. Let cool completely on baking
sheets, about 20 minutes. - Spread about 2 teaspoons marsh-
mallow creme on each whole square
cookie; cover each with a square
cut-out cookie. Place chocolate in a
microwavable bowl, and microwave
at high until melted and smooth,
about 2 minutes, stirring every 20
seconds. Transfer chocolate to a small
ziplock plastic freezer bag. Snip 1
corner of bag to make a small hole;
drizzle chocolate over cookies. Let
cookies stand until chocolate is firm,
about 2 minutes.
MAKE AHEAD Assembled cookies can
be stored in an airtight container at
room temperature up to 3 days. To
freeze cookies, prepare recipe through
step 4. Freeze baked cookie squares
up to 3 months. Thaw cookies, and
proceed with step 5.
large bowl and electric hand mixer),
beat butter, granulated sugar, and
vanilla at medium speed until creamy,
about 2 minutes. With mixer running
on low speed, add flour mixture, beat-
ing until smooth. Divide dough in half,
and pat each half into a disk. Wrap
each disk in plastic wrap, and chill until
cold, about 1 hour.- Preheat oven to 350°F. Line 2 large
baking sheets with parchment paper.
Unwrap dough disks, and discard plas-
tic wrap. On a lightly floured work sur-
face, carefully roll each dough disk to a
scant^1 / 4 -inch thickness. (Press dough
back together if it cracks.) From one
rolled-out disk, using a 2-inch square
cutter, cut out 24 dough squares as
close together as possible. Using a
smaller square cutter, cut out centers
of dough squares, reserving smaller
center squares. Place larger dough
squares 2 inches apart on one pre-
pared baking sheet. - From second rolled-out disk, cut
out 24 (2-inch) dough squares, rerolling
scraps (including reserved cut-out
dough centers) as necessary. Place 2
inches apart on second prepared