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Christmas Nutty Linzer Cookies

 
43

Christmas Nutty Linzer Cookies recipe

Yield

48

servings

Prep

22

min

Cook

20

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

¾ cup butter
½ cup sugar
1 large eggs
¾ teaspoon lemon zest
freshly grated
¼ teaspoon vanilla extract
1 ½ cups hazelnuts (filberts)
or almonds, finely ground
2 ¼ cups cake flour
½ teaspoon baking powder
½ teaspoon cinnamon
6 ½ ounces raspberry jam
or blueberry jam, apricot jam
1 x powdered sugar
*

Directions

Preheat oven to 350℉ (180℃) degrees.

Cream butter with an electric mixer.

Add sugar and keep creaming.

Add the egg, lemon, and vanilla and continue mixing.

Add nuts and mix well.

Whisk together dry ingredients in another bowl and add to mixer and blend until just incorporated.

Form into disks, wrap in waxed papper or plastic wrap and chill.

Roll out dough with floured rolling pin to ⅛ inch thickness on a well floured cutting board or working surface.

Cut out disks, fluted if desired, 2 inches in diameter.

Cut out the centers of half the disks with a cutter in your favorite shapes.

Re-roll scraps and repeat.

Refrigerate cut out dough until ready to bake.

Bake for 11 to 14 minutes or until edges turn golden, then cool on a wire rack.

Heat the jam and spread evenly on the solid circles with a layer of the hot jam.

Arrange the other circles with the cut-out centers on top of jam, pressing down lightly.

Sprinkle with powdered sugar, then fill the centres with more jam.

Allow sandwiches to set.

Store in an air-tight container for up to 1 week or freeze up to 3 months.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 50148% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 140mg 6%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 11% Vitamin C 5%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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