Recipe

Linzer Cookies Recipe

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Ingredients

1 tsp vanilla extract .
1 tbsp canola oil .
1/4 c sliced almonds (optional) .
1 tsp baking powder .
1/2 c grated lemon peel (optional) .
1 large egg .
1 2/3 c all-purpose flour .
1/3 c raspberry jam .
1/4 tsp salt .
3/4 c sugar .
1/4 c trans fat-free margarine or butter, softened .
confectioners' sugar

Directions

Step #1 Beat margarine, if using, granulated sugar & lemon peel, oil, until light.
Step #2 Beat in egg & vanilla extract until smooth.
Step #3 In separate bowl, mix flour, baking powder & salt.
Step #4 Add to sugar mixture, & stir by hand just until dough is soft.
Step #5 Divide dough in half, wrap in plastic & put in the fridge one hr, shape each half into a disk, or until well chilled.
Step #6 When ready to bake, preheat your trusty oven to 350°F.
Step #7 Between two pieces of wax paper, roll out one disk to ¼" thickness.
Step #8 Cut out cookies using a 1½"- to 2"-round cookie cutter or glass rim.
Step #9 Using a ½"-round or shaped cutter, cut centers out of half the cookies.
Step #10 Place cookies 2" to 3" apart on baking sheet coated with cooking spray.
Step #11 Sprinkle top cookies with centers cut out with almonds; if using, pressing carefully to help them adhere.
Step #12 Bake 10 to 12 mins, until lightly golden around edges.
Step #13 Transfer to rack to cool.
Step #14 Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
Step #15 Spread solid cookies with jam, & sprinkle cut-out cookies lightly with confectioners' sugar.
Step #16 Top each solid cookie with a cut-out cookie.
Step #17 Notes: Freeze Em; Freezing is a good idea for these cookies, since they're so low in fat that they don't keep as long as traditional high-fat cookies.
Step #18 Store in airtight containers, or freeze them if they aren't going to be eaten within a day or two.
Step #19 Soft & crisp cookies shouldn't be stored together; the crisp ones will go soggy, & the soft ones will lose moisture.
Enjoy the Linzer Cookies recipe