Holiday Linzer Tarts

Holiday Linzer Tarts
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 134.7
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 104.5 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Holiday Linzer Tarts calories by ingredient
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Introduction

This cookie is a holiday tradition in our family. This recipe is not usually low in calories, fat or sugar. However, I have altered this recipe to be lower in all of those things, especially the sugar. This is a good sized cookie so one indulgence is enough! Enjoy! This cookie is a holiday tradition in our family. This recipe is not usually low in calories, fat or sugar. However, I have altered this recipe to be lower in all of those things, especially the sugar. This is a good sized cookie so one indulgence is enough! Enjoy!
Number of Servings: 20

Ingredients

    *This is a rolled cookie dough that needs to be chilled for at least an hour or overnight before rolling, baking, and assembling.

    Dry Ingredients:

    Oat Flour, 2 cup (Fine or Sifted)
    Baking Powder, .50 tsp
    Iodized Salt, 0.25 tsp
    Cinnamon, ground, .50 tsp
    Nutmeg, ground, .25 tsp

    Granulated Sugar, .25 cup
    No Calorie Sweetener, 16 tsp (8 packets = approx 1/3 cup)

    Wet Ingredients:

    ICBINB Cooking & Baking Sticks, .75 cup (12 Tbsp = 1 stick)
    Egg substitute, liquid .25 cup (4 Tbsp)
    Vanilla Extract, .50 tsp

    Stir In's:

    Grated Orange peel, dried, 2 tsp
    Natural Pecans, 0.25 cup-toasted and ground

    For Filling & Garnish

    ***Originally tried to alter with Sugar FREE jams but the water content made them way too soggy after day one. Use any variety of jams but best to use LOW Sugar or Full Sugar. Recipe nutrition facts is for LOW Sugar Jams. Strawberry and Apricot are also delicious. Total of about 1/2 cup for all.

    Smuckers Orange Marmalade, LOW Sugar, 4 tbsp
    Smuckers Red Rasberry Perserves, LOW Sugar, 4 tbsp

    Confectioners sugar, 0.25 cup

    Prep:
    **Put pecans on baking pan and bake for 10 minutes in 350 degree oven. Cool and ground finely.

    ***Bring ICBINB to room temperature before using. Do not melt!

Directions

Combine first 5 dry ingredients together in medium bowl.

In mixing bowl, combine softened butter, sweetener, and sugar, mix on med/high speed until light/fluffy.

Beat in the egg substitute until well blended. Blend in vanilla extract. Add in flour mixture slowly, beat just until all is incorporated-don't over beat. Fold in by hand the grated orange peel and toasted, ground pecans.

Divide dough in two. Press each portion between 2 pieces of wax or parchment paper, press down to form disc. Chill in refrigerator for at least an hour or overnight.

Rolling, Baking, and Assembling:

Preheat oven to 350 Degrees. Lightly spray 2 cookie sheets with olive oil cooking spray. Baking will be 7-8 minutes.

Prepare pastry board, large smooth cutting board, or countertop by sprinkling generously with flour. Take out only ONE disc of dough at a time. Sprinkle top of dough with flour and some on rolling pin.

DO NOT over flour or roll out too many times. This will make the dough tough & cookies dry.

Roll dough to 1/8 inch thickness. Use 2" bisquit cutter, cookie cutter, or 2" open end of glass cup, dip all in flour lightly for each cut. Make 20 cookies out of each disc for a total of 40. Dough will need to be re-rolled to get amount needed, try not to roll out any more than 3 times max.

The first disc will be the 20 bottoms of the cookie. Bake 7-8 minutes in preheated 350 degree oven, don't overbake, cookies will be lighter on top but should be golden brown on bottoms. The browned side will be the inside of the cookie. Let cool on wire racks.

While the bottoms are baking, repeat above steps with the other disc of dough to form 20 more rounds. This time take a 1" cookie cutter, top of soda bottle, or anything that will create a 1" hole. Cut out a hole in each of the cookie centers. Save these little rounds. Bake large rounds as directed. When done, cool on wire racks.

When done baking the tops and bottoms of cookies the little rounds can be sprinkled with colored sugar and baked 6-7 minutes for little mini bites.

Assembling:

***The two lighter sides (with and without the holes) should be the outsdie of your cookie, the "browned" sides are the inside of the cookies.

When all large rounds are completely cooled, take the SOLID rounds (these are the bottoms), brown side UP and spread about 1 teaspoons of jam of choice onto each.

Next, take the rounds with the holes in them, lighter side up,(these are your tops) and while still on wire racks, dust with powdered (confectioners) sugar.

Top each solid jam filled round with a holed powdered round and press down lightly so jam comes up slightly through hole in the center.

Store in airtight container covered in wax paper. Best the next day. After a few days they do soften and confectioner sugar does melt into cookies but they are still soooo good!

Recipe makes 20 cookies. One cookie is a serving.

Number of Servings: 20

Recipe submitted by SparkPeople user JAN11661.

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