FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!

 

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Raspberry Linzer Thumbprint Cookies

  • Cooking time8 min
  • Prep time15 min
  • ServingsPortions 62
recipe image Raspberry Linzer Thumbprint Cookies

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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. 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.
  3. 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.
  4. Sprinkle with icing sugar, then evenly fill indentations with jam (about 1/2 tsp./2 mL ea).