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Linzer Cookies

rpic_20170418201608_lg

Prep Time: 20 Minutes

Total Time: 40 Minutes

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Ingredients

  • 1 ½ C. all-purpose flour
  • ½ C. ground almonds
  • ½ tsp. Clabber Girl® Baking Powder
  • ¼ tsp. salt
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • ¾ C. butter, softened
  • ¾ C. granulated sugar
  • 2 egg yolks
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Pure Almond Extract
  • Polaner® All Fruit (Raspberry recommended)
  • Garnish: sliced almonds

Directions

  1. Preheat oven to 300°F.
  2. Mix together flour, almonds, baking powder, salt and cinnamon.
  3. In a separate bowl, blend butter and sugar.
  4. Add egg yolks, and both extracts and mix until blended.
  5. Slowly add flour mixture to butter mixture and beat until just combined.
  6. Roll into 1 ½ inch balls and place 2 inches apart on parchment lined baking sheets.
  7. Press an indentation into the top of each for filling.
  8. Bake for 20 minutes, until golden around edges.
  9. Transfer to cooling rack and top with ½ tsp. jam or jelly.
  10. Decorate with sliced almonds.

Linzer Cookies

rpic_20170418201608_lg

Prep Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

  • 1 ½ C. all-purpose flour
  • ½ C. ground almonds
  • ½ tsp. Clabber Girl® Baking Powder
  • ¼ tsp. salt
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • ¾ C. butter, softened
  • ¾ C. granulated sugar
  • 2 egg yolks
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Pure Almond Extract
  • Polaner® All Fruit (Raspberry recommended)
  • Garnish: sliced almonds

Directions

  1. Preheat oven to 300°F.
  2. Mix together flour, almonds, baking powder, salt and cinnamon.
  3. In a separate bowl, blend butter and sugar.
  4. Add egg yolks, and both extracts and mix until blended.
  5. Slowly add flour mixture to butter mixture and beat until just combined.
  6. Roll into 1 ½ inch balls and place 2 inches apart on parchment lined baking sheets.
  7. Press an indentation into the top of each for filling.
  8. Bake for 20 minutes, until golden around edges.
  9. Transfer to cooling rack and top with ½ tsp. jam or jelly.
  10. Decorate with sliced almonds.

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