Pipe Dream #267: To Go Two by Two – Hippo Linzers

hippo cookies 1

I don’t know why my mum has cookie cutters in the shape of mini elephants and hippos. All I know is, I had entertained ideas about making traditional walnut linzer cookies after the success of the linzer torte, but all my plans and plots went out the window when I saw this cookie-cutter cuteness.

No more scalloped circle boringness, I just want some animal crackers. But let’s be clear, these are far tastier than animal crackers and more sophisticated than those frosting-covered animal crackers.

hippo cookies 2 hippo cookies 3

The dough is pretty much a cinch. It includes some nuts and a food processor. And to add to the tastyyy, I whipped up some blackberry cream cheese filling and made these into cookie sandwiches. Because two are better than one. Two by two, like Noah’s ark.

hippo cookies 5 hippo cookies 4

IMG_20140217_114950

Go in peace, go in pairs,

Lauren

Blackberry Walnut Linzers

Dough adapted from Christmas Cookies by Lisa Zwirn via Baking in Pyjamas

100 grams (1 cup) toasted walnuts

150 grams (3/4 cup) white sugar

315 grams (2 1/4 cups) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

175 grams (1 stick, 5 tablespoons) butter, cold and cubed

1 large egg

1 large egg yolk

1/2 teaspoon vanilla extract

Place the toasted walnuts in a food processor and blitz until finely ground. Add the sugar and pulse a few times until well-blended.

Add the flour, baking powder and the salt and pulse a few times until well blended. Add the cubed butter and pulse until its consistency is like breadcrumbs. Add the egg, egg yolk and the vanilla extract and pulse until the dough starts to come together.

Turn the dough out onto a clean work surface and shape into two discs. Wrap each disc in clingfilm and chill in the fridge for at least 2 hours or overnight.

Remove one disc from the fridge and preheat your oven to 325 F. Line four baking trays with parchment paper and set to one side.

Lightly flour your work surface and roll dough to a 1/4 inch thickness. Use a cookie cutter to cut out shapes, re-rolling out the scraps of dough until it’s gone. If the dough gets too warm, stick it in the fridge for a bit to firm up.

Bake for around 15-18 minutes or until the cookies begin to brown slightly. Transfer to a wire rack to cool completely.

For the blackberry buttercream:

In a medium bowl, beat 2 ounces softened cream cheese by hand until smooth. Slowly beat in powdered sugar until the frosting reaches desired consistency for spreading, then stir in fresh blackberries (or defrosted or preserves) to taste. Fill cooled cookies, and sprinkle with powdered sugar to finish.

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4 Responses to “Pipe Dream #267: To Go Two by Two – Hippo Linzers”


  1. 1 Laura@Baking In Pyjamas May 5, 2014 at 9:06 am

    How cute, I love the shapes of them.

  2. 3 Lauren May 5, 2014 at 10:59 am

    I know! Such a cute find.

  3. 4 Cindy and Tom Behling May 5, 2014 at 1:16 pm

    These sound marvy! Now where can I find hippo and rhino cookie cutters? This is WV, I can probably find possum, bison and peacock! ; )


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