Raspberry Linzer Thumbprint Cookies

Raspberry Linzer Thumbprint Cookies

Prep Time15 mins Cook Time8 mins Makes 62 Yield_measurecookies

Ingredients List

  1. 2 1/4 cups (550 mL) all-purpose flour
  2. 1 tsp. (5 mL) baking soda
  3. 1/2 tsp. (2 mL) salt
  4. 1 cup (2 sticks) (25 mL) Becel® salted margarine sticks or unsalted margarine sticks
  5. 1 cup (250 mL) firmly packed light brown sugar
  6. 1/4 cup (60 mL) granulated sugar
  7. 2 large eggs
  8. 1 tsp. (5 mL) vanilla extract
  9. 3/4 cup (175 mL) toasted almond slices, ground (optional)
  10. 1 Tbsp. (15 mL) lemon peel
  11. 1/4 cup (60 mL) icing sugar
  12. 2/3 cup (15 mL) seedless raspberry jam

Directions

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).

Nutritional Information

Calories

80 (1 cookie)

Total Fat

3.5g (1 cookie)

Saturated Fat

1g (1 cookie)

Polyunsaturated Fat

1g (1 cookie)

Monounsaturated Fat

2g (1 cookie)

Cholesterol

5mg (1 cookie)

Sodium

70mg (1 cookie)

Total Carbs

11g (1 cookie)

Sugars

7g (1 cookie)

Protein

1g (1 cookie)

Calcium

8mg (1 cookie)

Potassium

22mg (1 cookie)

Omega-3

0.2g (1 cookie)

Omega-6

0.6g (1 cookie)

Raspberry Linzer Thumbprint Cookies is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Delicious Really easy to make, used wooden spoon to mix the batter. Really yummy with the lemon peel added. These are going on my favourite cookie list!!
Date published: 2017-12-13
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