Better Linzer Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 66.4
- Total Fat: 2.4 g
- Cholesterol: 8.1 mg
- Sodium: 44.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.7 g
- Protein: 1.2 g
View full nutritional breakdown of Better Linzer Cookies calories by ingredient
Introduction
This cookie is a modification of the traditional linzer cookie. To create the starburst effect, use a star shaped cookie cutter. You may use your favorite seedless jam for the center, but raspberry tastes especially good with the almond-flavored cookie. Happy Holidays!This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.
This cookie is a modification of the traditional linzer cookie. To create the starburst effect, use a star shaped cookie cutter. You may use your favorite seedless jam for the center, but raspberry tastes especially good with the almond-flavored cookie. Happy Holidays!
This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.
Number of Servings: 30
Ingredients
-
1/2 cup cane sugar
2 Tbsp Smart Balance 50/50 Better Blend
2 Tbsp canola oil
1 large egg
2 tsp vanilla extract
3/4 cup spelt flour
1 cup whole wheat pastry flour
1/4 cup almonds, ground
1 tsp baking powder
1/4 tsp salt
1/4 cup seedless red raspberry jam
Directions
Preheat oven 350 degrees F.
Brown the butter blend. To do this, place the blend in a small saute pan over low heat Allow to cook until the butter turns a light brown. In a mixer add sugar, brown butter and oil, then mix until smooth. Add the egg and vanilla and blend. Mix the flours, baking powder, salt and ground almonds together. Add to the wet mixture just until blended.
Divide the dough in half. Roll out to an even 1/16 inch thickness. (Use wax or parchment paper.) Place the sheets of dough with paper on cookie sheet. Freeze for at least an hour. You can also freeze overnight.
Prepare two cookie sheets by using nonstick spray, parchment paper or silicone pan liners. With a 2 inch star cutter, cut out the dough. Use a small circle cutter to cut out the center of half the stars. Place the solid stars on the cookie sheets. Place the stars with hole on top of the solid stars.
Whisk the jam until smooth. Add a 1/2 teaspoon in the center of each star.
Bake 8-10 minutes or until lightly browned. Cool and then dust with powdered sugar if desired.
Yield: 30 cookies (this will vary base on size of cookie cutter)
Number of Servings: 30
Recipe submitted by SparkPeople user PHULLER.
Brown the butter blend. To do this, place the blend in a small saute pan over low heat Allow to cook until the butter turns a light brown. In a mixer add sugar, brown butter and oil, then mix until smooth. Add the egg and vanilla and blend. Mix the flours, baking powder, salt and ground almonds together. Add to the wet mixture just until blended.
Divide the dough in half. Roll out to an even 1/16 inch thickness. (Use wax or parchment paper.) Place the sheets of dough with paper on cookie sheet. Freeze for at least an hour. You can also freeze overnight.
Prepare two cookie sheets by using nonstick spray, parchment paper or silicone pan liners. With a 2 inch star cutter, cut out the dough. Use a small circle cutter to cut out the center of half the stars. Place the solid stars on the cookie sheets. Place the stars with hole on top of the solid stars.
Whisk the jam until smooth. Add a 1/2 teaspoon in the center of each star.
Bake 8-10 minutes or until lightly browned. Cool and then dust with powdered sugar if desired.
Yield: 30 cookies (this will vary base on size of cookie cutter)
Number of Servings: 30
Recipe submitted by SparkPeople user PHULLER.