They say with age comes wisdom and looking back this seems to be true. Birthdays used to be about Cabbage Patch Kids and My Little Pony. And then, older and wiser, they were about new clothes and shoes. And then, when you thought you were at your wisest, birthdays became about parties, wine and dinners out. Well today, another year older, another year wiser, this birthday is about cookies. And that, my friends, is nothing but pure genius.
The original plan was pizza and wine in the city, but today is not only my birthday, it is the worst traffic day of the year and voluntarily sitting in DC traffic the day before Thanksgiving sounds like the worst birthday celebration ever. I want to raise a glass, not my blood pressure. I know, I sound old, but let me assure you, that’s not my age speaking, it’s my wisdom. So what’s a birthday girl to do when she cancelled her own birthday dinner? Eat cookies. I told you…GENIUS.
Today I will celebrate…me and my Linzer cookies. If I want to cancel dinner and eat cookies, I can. Because I’m 30. And when you’re 30 you can eat cookies for dinner….and lunch….and breakfast. Isn’t that the best part of adulthood?
These cookies are THE celebration cookie. Today, they celebrate my birthday, but they really make an impression for any occasion. Want to say “Thank you”? How about “Congratulations” or “Merry Christmas”? Say it with these Linzer cookies. Trust me, it means more when cookies say it. All you need are mini cookie cutters. Order them online and viola, a very thoughtful, delicious gift. So, sleep in and skip the Black Friday chaos. I’m not telling you what to do, but I am older…and wiser.
Sandwiched between two nutty, buttery and crisp cookies is a sweet, jammy center. The top cookie is cut out to expose the jam in whatever form you choose. The recipe calls for hazelnuts, but I’ve also used almonds before, and they are just as delicious. Use any flavor or color jam you’d like. They are versatile. They are delicious. They are genius.
And when it’s your birthday…you can have your cake, but have your cookies too.
Recipe from Martha Stewart Living Magazine (no changes necessary) Makes about 16
5 ounces (1 cup) unblanched hazelnuts
1/2 pound (2 sticks) butter, room temperature (I used salted)
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups, plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
Confectioners’ sugar, for dusting
1 cup jam (raspberry, cherry, strawberry, etc)
Posted on November 24, 2010