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Christmas cookies from one dough: hearts, crescents, and cocoa rounds
One butter dough makes jam-filled Linzer hearts, walnut crescents coated in vanilla sugar, and chocolate-dipped cocoa rounds, about 100 cookies.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr 25 min
- Cook time
- 40 min
- Total time
- 3 hr 35 min
- Servings
- 100 cookies
- Difficulty
- Medium
- Cuisine
- Slovak
Christmas cookies from one dough save time: with one butter dough made with 500 g of flour, you can bake three varieties. Divide the dough into three portions: the first makes Linzer hearts, sandwich cookies filled with currant jam; knead ground walnuts into the second for crescents coated in vanilla sugar, and cocoa powder into the third for rounds dipped in chocolate. This makes about 100 cookies in 3 hours and 35 minutes, including chilling the dough and letting the chocolate set.
Ingredients
Basic dough
Linzer hearts
Walnut crescents
Cocoa rounds
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Instructions
Tip: tap a step to mark it as done.
Make the basic dough
15 minSift the flour and powdered sugar together, then mix in the vanilla sugar, lemon zest, and salt. Add the cold butter, cut into cubes, and rub it into the flour until crumbly. Add the egg yolks and work into a smooth dough. Divide into three equal portions.
Flavor the dough portions
5 minLeave the first portion plain, knead the ground walnuts into the second, and knead the cocoa powder into the third. Wrap each portion in plastic wrap.
Chill
1 hrRefrigerate all three portions for 1 hour.
Linzer hearts
15 minRoll out the first portion on a floured work surface to a thickness of 3 mm and cut out hearts. Cut a small hole in half of the hearts. Place them on a baking sheet lined with parchment paper.
Walnut crescents
15 minRoll the walnut dough into finger-thick ropes, cut them into pieces about 5 cm long, and shape into crescents with curved ends.
Cocoa rounds
10 minRoll out the cocoa dough to a thickness of 4 mm and cut out rounds 4 cm in diameter.
Bake
40 minBake the sheets one at a time in an oven preheated to 170 °C (340 °F). Bake the hearts and crescents for 10–12 minutes, until lightly golden, and the cocoa rounds for 9–10 minutes.
Finish the cookies
25 minWhile the crescents are still warm, coat them in the powdered sugar mixed with vanilla sugar. Dust the cooled hearts with holes with powdered sugar, then sandwich them with the solid hearts using jam. Melt the chocolate in a double boiler and dip the cooled cocoa rounds halfway into it.
Let the chocolate set
30 minLeave the rounds on parchment paper until the chocolate sets, about 30 minutes. Store each variety in a separate cookie tin.
Tip: Take the dough portions out of the refrigerator one at a time, only as you need them. Butter dough softens quickly at room temperature and becomes sticky. Read more: Frozen lemons: why to freeze them and use the peel
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 63 kcal
- Protein
- 0.8 g
- Carbohydrates
- 7.7 g
- of which sugars
- 3.3 g
- Fat
- 3.3 g
- of which saturates
- 1.8 g
- Fiber
- 0.3 g
- Salt
- 0.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Jemné vianočné pečivo z jedného cesta: srdiečka, rožky aj kakaové kolieska
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