Recipe: Austrian Linzer Tart Cookies

Recipe: Austrian Linzer Tart Cookies

Ingredients

3 cups (375 g) unbleached all-purpose flour
1 cup (96 g) blanched almond flour
1 tsp ground cinnamon
1 tsp baking powder
1 tsp Kosher salt
1 ½ cups unsalted butter, room temperature
1 ¼ cups (250 g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup rasberry, fig, cherry, lingonberry or cranberry jam
powdered sugar for dusting the tops of cookies

Directions

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.

In the bowl of a stand mixer, with the paddle attachment, combine the butter and granulated sugar on medium-high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time; mix again until well combined. Mix in the vanilla. Turn off the mixer and add in all of the flour mixture, then mix on low speed until it’s just incorporated.

Working on a floured work surface, divide the dough into two equal portions. Flatten into 1-inch (2.5-cm)-thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.

Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to ⅛ to ¼ inch (3 to 6 mm) thick. If the dough cracks, just press it back together. If the dough gets too sticky, you can add more flour to it as you roll. You can also place it back in the refrigerator for 10 minutes to firm back up.

Preheat the oven to 325°F (165°C) with the rack in the middle. Cut shapes from the dough with a 2½-inch (6-cm) cookie cutter (I love hearts for these), cutting an equal amount of tops and bottoms. Cut a hole in the middle of the tops. Carefully move the cookies with a spatula to parchment-lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5 to 10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes; they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to cooling racks.

Dust the tops of the cookies with powdered sugar. Spread the bottoms with some jam. Make cookie sandwiches and serve.

~ Marla Meridith

Chili Cheese Oven Fries

Chili Cheese Oven Fries

Ingredients

Oven French Fries
1 ½ lbs Russet potatoes
¼ cup canola or vegetable oil
½ tsp salt
½ tsp ground black pepper
Chili
1 lb ground beef
1 tbsp tbsp olive oil
1 medium yellow onion diced
1 green bell pepper finely chopped
1 tbsp chili powder
1 tsp cumin
½ tsp coriander
1 tsp salt
1 tsp pepper
1 cup crushed tomatoes
½ cup water
Toppings
1 tomato seeded and diced
Shredded cheddar and mozzarella cheese
green onions chopped
sour cream
Anything else you may want such as sliced Jalapeno, salsa, pico de gallo, avocado, guacamole, olives, lettuce, etc.

Directions

Oven Fries

Clean and pat dry the potatoes. Do not remove the skin.

Slice into desired thickness.

Preheat the oven to 450 degrees F with the rack on the lower level.

In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.

Place on the baking sheet in a single layer.

Bake for 25-35 minutes tossing the fries in the middle of baking time.

Chili

While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.

Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.

Add the bell pepper and cook a few more minutes.

Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.

Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.

~ Marla Meridith

Cran Raspberry Mimosas

Ingredients

Directions

~ Marla Meridith

Recipe: Sparkling Pear Champagne Cocktail

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Directions

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Recipe: Cranberry Upside Down Cake

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Directions

~ Marla Meridith

Recipe: Italian Tortellini Salad

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Directions

~ Marla Meridith

Recipe: Maple Vanilla Roasted Strawberries

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Directions

~ Marla Meridith

Recipe: Greek Barley Salad

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Directions

~ Marla Meridith

Americana No-Bake Cheesecake

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Directions

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

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Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

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Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Ingredients

Directions

~ Marla Meridith