Raspberry Linzer Thumbprint Cookies
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Cooking time8 min![]()
Prep time15 min![]()
Servings62
Ingredients
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 cup (2 sticks) (25 mL) Becel® salted margarine sticks or unsalted margarine sticks
- 1 cup (250 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) granulated sugar
- 2 large eggs
- 1 tsp. (5 mL) vanilla extract
- 3/4 cup (175 mL) toasted almond slices, ground (optional)
- 1 Tbsp. (15 mL) lemon peel
- 1/4 cup (60 mL) icing sugar
- 2/3 cup (15 mL) seedless raspberry jam
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
- Mix Becel® sticks with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
- Bake 7 minutes or until edges are golden. Immediately make an indentation in centers of cookies with the back of a round measuring spoon. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
- Sprinkle with icing sugar, then evenly fill indentations with jam (about 1/2 tsp./2 mL ea).
