Linzer Cookies

Linzer Cookies

  • Makes 2 dozen
  • PREP TIME 30 min
  • Cook Time 9 min
  • CHILL TIME 30 min

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup ground walnuts or almonds
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • Confectioners sugar
  • 1/2 cup seedless raspberry jam, divided

Directions

  1. Preheat oven to 350°.
  2. Combine flour, ground walnuts, baking powder and salt in medium bowl; set aside.
  3. Beat I Can't Believe It's Not Butter!® All Purpose Sticks with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally. Beat in flour mixture just until blended. Gently form into 2 round discs, wrap each in plastic wrap and chill at least 30 minutes.
  4. Roll out each disc 3/8-inch-thick on well-floured surface with well-floured rolling pin. (If dough is too soft, add up to 1/4 cup additional flour.) Cut out cookies with 2-1/2-inch fluted or round cookie cutter. Transfer to ungreased cookie sheets and cut hole in center of 1/2 of the cookies with 1-inch round cookie cutter.
  5. Bake 9 minutes or until cookies are set and slightly golden around edges. Cool 2 minutes on wire rack; remove from sheets and cool completely.
  6. Heavily sprinkle cut-out cookie tops with confectioners sugar. Spread about 1 teaspoon jam on each cookie bottom; top each with cookie tops. Let set to firm up.

Tip: Cookies can be made ahead and stored in a cookie tin or wrapped in aluminum foil.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving
Serving Size per serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories 180
Calories from Fat 80
Total Fat 9 g
Saturated Fat 2.5 g
Cholesterol 10 mg
Sodium 110 mg
Total Carbs 24 g
Dietary Fiber 0 g
Sugars 14 g
Protein 2 g
Vitamin A 8 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %
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