Recipe
Dessert
Almond Linzer Cookies
Primary Media
Description
Use small cookie cutters to make all kinds of fun shapes in these giftable cookies.
Servings and Ingredients
Ingredients
Serves 62
Quantity | Ingredient | Add |
---|---|---|
⅔ c. Hy-Vee slivered almonds | ||
½ c. packed Hy-Vee brown sugar, divided | ||
1 c. Hy-Vee unsalted butter, softened | ||
½ tsp. Hy-Vee baking powder | ||
½ tsp. Hy-Vee kosher sea salt | ||
¼ tsp. Hy-Vee ground cinnamon | ||
1 Hy-Vee large egg | ||
1 ½ tsp. Hy-Vee vanilla extract | ||
2 ½ c. Hy-Vee all-purpose flour | ||
2 tbsp. Hy-Vee powdered sugar | ||
½ c. seedless raspberry or apricot preserves | ||
Powdered sugar, for dusting |
Directions
- Preheat the oven to 350 degrees.
- Spread almonds on a rimmed baking sheet. Bake for 5 to 10 minutes or until toasted, stirring once. Cool.
- Place almonds and 1/4 cup brown sugar in a food processor. Cover and process until finely ground; set aside.
- In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add remaining 1/4 cup brown sugar, baking powder, salt and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined.
- Reduce speed to low and beat in almond mixture and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
- Cover and refrigerate dough for 2 hours or until easy to handle.
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll half the dough at a time to 1/8- to 1/4-inch thickness. Using a 1-1/4-inch square cutter, cut out cookies. Place 1 inch apart on ungreased cookie sheets.
- Using 3/4-inch cutters, cut desired shapes from centers of half of the cookies. Reroll scraps as necessary.
- Bake for 6 to 8 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack and cool.
- Sift powdered sugar onto cookies with shapes cut in the middle. Spread a small amount of preserves over the flat sides (bottoms) of the cookies with no cutout centers. Top with powdered sugar-covered cookies, bottom sides down. Serve within 2 hours.
- To store: Layer unassembled cookies between sheets of waxed paper in an airtight container. Cover and freeze for up to 3 months. To serve, thaw cookies. Assemble as directed.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 40mg
- Total Carbohydrates: 10g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Holiday 2016.