Tag Archives: jam

Linzer Cookies With Raspberry Jam – Perfect for Valentine’s Day!

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valentines day linzer hearts gift idea raspberry strawberry jam in box easy quick cheap budget better baking bible blog dough recipe powdered sugar sprinkled red rosesLinzer cookies are a classic, and these have been tweaked for Valentine’s Day! They’ve got the classic taste we all love in a Linzer cookie, but with a raspberry twist! The raspberry jam goes great with this soft and buttery cookie, and it’s topped with powdered sugar. These cookies would look wonderful packaged with a ribbon as a teacher gift, or as a school snack for your kids. Love is in the air, so make a big batch of these yummy cookies for that special someone!

Photos: Cooking Classy.

Linzer Cookies With Raspberry Jam – Perfect for Valentine’s Day!

 
Classic buttery Linzer cookies tweaked for Valentine’s Day with raspberry jam and dusted with powdered sugar. Makes a great teacher gift!
 
Ingredients:
 
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup slivered almonds
  • 1/4 cup packed light-brown sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 8 oz raspberry jam
Instructions:
 
  • In a large bowl, whisk flour, cinnamon, salt, and baking powder. Set aside.
  • In a food processor, add almonds and brown sugar. Pulse until they’re finely ground. Set aside.
  • In another bowl, beat butter and powdered sugar using an electric mixer on low speed. When combined, increase speed to medium-high and beat until creamy (1 minute).
  • Add in egg, vanilla, and almond extract. Mix.
  • Add in almond mixture. Mix.
  • On low speed, gradually add in flour mixture. Mix until combined.
  • Form the dough into a ball and wrap it in a sheet of plastic wrap. Chill in the fridge for 2 hours.
  • Preheat your oven to 350 F.
  • Dust your work surface with flour and take out the dough from the fridge. Cut the dough in half and roll out each half evenly until it’s 1/8″-1/6″ thick.
  • Cut into heart shapes with a cookie cutter. Using a smaller heart shape cookie cutter, cut out small hearts into the centers of half of the hearts.
  • Transfer the hearts onto baking sheets lined with parchment paper. Space them about 1″ apart. If the hearts have warmed up, place them in the fridge for a few minutes. They must go into the oven cold.
  • Bake cookies for 10-12 minutes until the edges are golden. Cool on wire racks.
  • Spread jam over the whole hearts and top with heart that’s been cut out in the center.
  • Dust cookies with powdered sugar.
  • Store in an airtight container.

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

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lemon blueberry buttercream cake lemon icing frosting layer summer recipe better baking bible blog

Lemon Blueberry Butter Cake / Stephanie / CC BY-NC-ND

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!

Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

Layers of delicious blueberry cake, blueberry filling, and lemon buttercream frosting.

Ingredients:
 

For the Cake

– 2 cups plus 6 tbsp all-purpose flour

– 2 tsp baking powder

– 1 tsp salt

– 3 cups blueberries

– 1/2 cup sour cream

– 1/2 cup milk

– 2 tsp vanilla extract

– 3/4 tsp pure lemon extract

– 1 tsp lemon zest

– 1 cup unsalted butter, softened at room temp

– 1 1/2 cups sugar

– 4 large eggs

For the Blueberry Filling

– 1/2 cup blueberry jam

 

For the Lemon Buttercream Frosting

– 1 cup butter, room temp

– 4-6 cups confectioner’s sugar

– 1/4 cup milk

– 1 tsp lemon extract

Directions:

To Make Cake
 
  1. Preheat oven to 350 F and grease 2, 10″ round cake pans.
  2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
  3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
  4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
  5. Alternately mix together flour and milk mixture and stir until combined and then fold in blueberries gently.
  6. Divide batter among the 2 pans and bake for 25 mins or until toothpick comes out clean. Remove from oven, cool for 10 mins on rack and then invert onto cooling rack.
  7. Spread blueberry jam on completely cooled cake layers and stack the layers.
To Make Lemon Buttercream
 
  1. In a bowl using an electric mixer, beat butter until pale and fluffy.
  2.  Slowly add in confectioner’s sugar, milk and lemon extract. Add more confectioner’s sugar if necessary.
  3. Frost the top and sides of the cake equally and decorate as you wish!
Notes
 

This recipe is for two cake layers – if you would like to have three layers like in the photo, split all the cake ingredients in half and bake another cake layer.

Kolacky – Kolache Cookies – European Holiday Cookies

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kolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filled-1kolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filledkolachy-kolacky-kolache-cookies-hungarian-european-christmas-holiday-recipe-easy-jam-filled-3RASPBERRY KOLACKY / THEBAZILE / CCBY

You can make this traditional European cookie during the holidays or even for an all year round desert. Filled with sweet fruit preserves and yeast flavored dough, it makes a great  cookie that lasts long and goes perfectly well with your morning coffee or afternoon tea break. 

Traditional European Kolache Cookies

Yields 24
Yeast flavored dough rolled and cut filled with fruit preserves for a yummy holiday or any time of year cookie.

Ingredients:

Cookie

  1. 3 cups all-purpose flour
  2. 1 cup Butter, softened
  3. 1/4 cup sugar
  4. 1/2 teaspoon salt
  5. 1 (1/4-ounce) package active dry yeast
  6. 1/2 cup warm milk (105 to 115°F)
  7. 1 Egg
  8. 1 teaspoon vanilla
  9. 1/2 cup raspberry jam or any jam of your choice (a thicker jam works better than a runny one)
  10. 1 Land O Lakes® All-Natural Egg, well beaten

Glaze

  1. 2/3 cup powdered sugar
  2. 1 teaspoon almond extract
  3. 2 to 3 teaspoons milk
Instructions:
 
  1. Heat oven to 350°F. Combine flour, butter, sugar and salt in large bowl. Beat at low speed until mixture resembles coarse crumbs.
  2. Dissolve yeast in warm milk in small bowl. Stir in 1 egg and vanilla. Add milk mixture to flour mixture. Beat at low speed until well mixed.
  3. Divide dough in half. Roll out dough on lightly floured surface, one-half at a time, to 1/8 to 1/4-inch thickness. Cut dough into 3-inch squares; top each with 1 teaspoon jam Bring up 2 opposite corners of each square to center; pinch tightly to seal.
  4. Place 2 inches apart onto greased cookie sheets; brush with beaten egg. Bake 10-14 minutes or until golden brown. Cool completely.
  5. Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cookies..