Have you ever wished that you could cook like a pro? Well, thanks to Wolfgang Puck Online Cooking School, you can get tips from the celebrity chef himself! To whet your appetite, here’s a sample from the course – his late mother’s special cookie recipe:
Maria Puck’s Linzer Cookies
Recipe courtesy Wolfgang Puck Online Cooking School
1/2 pound whole shelled hazelnuts
1 cup cake flour
1 cup granulated sugar
1/2 cup all-purpose flour plus more for dusting
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1 cup unsalted butter chilled, cut into chunks
1 large egg
1 teaspoon grated lemon zest from about 1/2 lemon
about 3/4 cup raspberry jam or more as needed
confectioners sugar for dusting
1. Toasting the hazelnuts
Spread the hazelnuts on a baking sheet and toast in the oven until deep golden, 10 to 15 minutes. Empty into a folded kitchen towel, rub to remove the skins, and discard the skins. Leave to cool to room temperature, then empty into a food processor.
2. Making the dough
Add the cake flour, sugar, all-purpose flour, cinnamon, ginger, nutmeg, salt, butter, egg, and lemon zest. Pulse on and off several time; then, process until the nuts are ground and a soft dough has formed, stopping once or twice as necessary to scrape down the bowl with a rubber spatula.
3. Chilling the dough
Lightly dust a work surface with flour. Turn out the dough onto the surface. Separate into 2 equal pieces, dusting lightly with flour. Wrap each piece in plastic wrap, flattening and shaping it into a rectangle. Chill in the refrigerator for at least 2 hours.
4. Rolling out the dough
Preheat the oven to 350°F. Meanwhile, line large rimmed baking sheets with silicon sheets or parchment paper. On another silicon sheet or a lightly flour-dusted work surface, roll out 1 piece of dough to a thickness of about 1/8 inch. Roll out the second piece the same way.
5. Cutting the cookies
With a 2 1/2- to 3-inch cutter, preferably star-shaped, cut out cookies from one piece of dough close to each other. Pull away dough around the shapes. With a thin spatula, transfer the cookies to a baking sheet. Repeat rolling and cutting the second piece. Use a 3/4- to 1-inch-diameter cutter to cut out the centers of half of the cookies.
6. Baking the cookies
Bake the cookies until deep golden brown, 15 to 20 minutes. Cool the fragile cookies completely on the baking sheets.
7. Filling & finishing the cookies
Transfer the whole cookies to a work surface. Spread each with jam. Sift powdered sugar over the cookies with cutout centers. Gently press powdered sugar cookies on top of the jam on the whole cookies. Store between sheets of waxed paper in airtight tins. Makes about 3 dozen.