Raspberry Linzer Thumbprint Cookies

  • Cooking time8 min
  • Prep time15 min
  • Servings0
recipe image Raspberry Linzer Thumbprint Cookies

Ingredients

  • 2.25 cups all-purpose flour
  • 1 tsp. baking soda
  • 0.5 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 0.75 cup toasted almond slices, ground (optional)
  • 1 Tbsp. lemon peel
  • 0.25 cup icing sugar
  • 0.67 cup seedless raspberry jam

  • Calories80
  • Total Fat3.5 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat2 g
  • Cholesterol5 mg
  • Sodium70 mg
  • Total Carbs11 g
  • Dietary Fiber0 g
  • Sugars7 g
  • Protein1 g
  • Vitamin D0 mcg
  • Calcium8 mg
  • Iron0 mg
  • Potassium22 mg
  • Omega-30.2 g
  • Omega-60.6 g

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).