Linzer Cookies
Minutes Prep time: 60
Minutes Total time: 180
Servings: 18
Difficulty: easy
Minutes Prep time: 60
Minutes Total time: 180
Servings: 18
Difficulty: easy
1-3/4 cups all-purpose flour
1/2 cup almond flour/meal
1 teaspoon baking powder
1/2 cup Fleischmann's® Original-stick, softened (1/2 cup = 1 stick)
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
PAM® Original No-Stick Cooking Spray
3 tablespoons seedless red raspberry preserves
1 tablespoon confectioners' sugar
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 25 mg | 2% |
Carbohydrate | 18 g | 6% |
Cholesterol | 10 mg | 3% |
Total Fat | 6 g | 9% |
Iron | 1 mg | 4% |
Calories | 135 kcal | 7% |
Sodium | 80 mg | 3% |
Protein | 2 g | 5% |
Saturated Fat | 1 g | 6% |
Sugars | 8 g | 1% |
Vitamin C | 0 |
Mix flour, almond flour and baking powder in small bowl; set aside.
Beat Fleischmann's and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
Preheat oven to 350°F. Spray baking sheets with cooking spray. Place 1 portion dough on lightly floured work surface; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place cookies, 1 inch apart, on baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough, re-rolling scraps as needed.
Bake 8 to 10 minutes or just until edges are browned lightly. Remove to wire racks; cool completely.
Assemble cookies by spreading 1/2 teaspoon preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
Linzer Cookies