#15. Linzer Kipferln

This is a traditional Austrian/German cookie, Kipferln means "morsels". Originally they are piped into an arch, but I felt like piping a rosette. European cookies tend to be a little drier, and have a tight crumb with a sandy texture, since these are meant for dipping in coffee for a mid day snack. They are filled with apricot jam, and dipped in semi-sweet chocolate. Quite delicious, and very pretty sprinkled with powdered sugar.

Cream:
2 sticks of (220g) butter
120g powdered sugar
2t vanilla essence
a pinch of salt
zest of half of a lemon
gradually add 2 eggs, 1 at a time,
add 370g all purpose flour,
finish with 1/2C whole milk, mix until combined.

Put the dough into a piping bag with a large star tip, and pipe either arches, or rosettes on parchment paper. Bake at 350F for 12 minutes. The cookies with be golden brown on the bottom, so check those. Let them cool. With an offset spatula put apricot jam on one half, with another cookie stick it on top of the jam. Repeat. Melt 6oz of semi sweet chocolate in a double boiler. Dip the cookie in the chocolate. Repeat. Put them all in the freezer for about 10 minutes, to fully set the chocolate. Dust with powdered sugar.