I believe each and everyone of us has a calling in life. I was sure that mine was being a dietitian, helping people lose weight, and help them feel better about there body perceptive. Don’t get me wrong I still love helping people, but lately I find that taking photos makes me happier. Just setting a beautiful set and shooting pretty things, it can be food, shoes, jewelry, and even pencils. If I can make something already pretty, look even more beautiful, then I’m all in.In the last year photography became my new obsession. I started the blog a year ago, with a lot of ambition, and very little knowledge in photography. Thanks to the love of my life A I found that photography is much more than clicking the shutter. I learned to look… sounds weird right? but looking at things now, is way different for me than ever before. I can see the little things, I know how to look at light, and fix it to my will. I know that an apple could be photographed in more than 100 different ways, each one would lead to a perfect photo.This post is one of the loveliest I ever photographed. The recipe is Danas, one of the best pastry chefs I know. And if you don’t know her you should really follow her on Instagram.I love linzer cookies, there’s something simple and classic to this cookies. They always remind me of a late winter-y after noon of drinking tea, and eating cookies when I was a child. This are classic, with light almond pastry dough, delicious fillings and lots of powdered sugar on top. You should definitely try this ASAP!!
- 4 cups (500 gr/17.6 oz) all-purpose flour
- ½ tsp salt
- 280 gr/9.8 oz cold unsalted butter, cut too small cubs
- 210 gr/ 7.4 oz caster sugar
- 70 gr/ 2.5 oz almond meal
- pollen from ½ a vanilla stick
- 2 eggs
- FOR THE FILLING: Peanut butter, jam and nutella
- In a food processor add the flour,salt, and butter pulse to mix or if making by hand rub the dry ingredients with the butter until it resembles bread crumbs.
- Add in castor sugar, almond meal, vanilla pollen, and eggs. Knead the dough into a ball.
- Cover with plastic wrap and put in the fridge for about half an hour to an hour.
- Preheat the oven to 356°F (180°C).
- Roll out on a floured surface and cut into circles, then use a smaller cutter to make a hole in the center.
- Bake for about 18 minutes or till golden brown.
- Let cool, and set cookies into pairs. Fill one half with desired filling, and cover with the other half.
- Keep in a sealed cookie jar, for up to 5 days.
DID YOU MAKE THIS Peanut butter, jam, Nutella Linzer Cookies Recipe?
Don’t forget to take a snap and tag #netacooks on instagram, so I can see them.