Chocolate Linzer Cookies

Beautiful sandwich cookies filled with raspberry jam and topped with chocolate - perfect dessert treat.

  • prep time 1 hr 10 min
  • total time 2 hr 10 min
  • ingredients 11
  • servings 36

Ingredients

1
cup butter or margarine, softened
1/2
cup sugar
1
teaspoon vanilla
2
eggs
2 1/2
cups all-purpose flour
1
cup hazelnuts, toasted, skin removed and and ground*
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
1/2
ounce semisweet baking chocolate, finely chopped
1/2
cup raspberry jam
1
ounce semisweet baking chocolate, melted
  • 1 Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
  • 2 Heat oven to 375°F. Roll 1/4 of dough at a time to 1/8-inch thickness between sheets of waxed paper. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch cookie cutter (dip cutter into baking cocoa if desired). Cut small shape from center of some of the cookies if desired. Place on ungreased cookie sheet.
  • 3 Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
  • 4 Spread about 1/2 teaspoon jam on bottom of whole cookies; top with cutout cookie or another whole cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. 3 dozen sandwich cookies
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    270
    (
    Calories from Fat
    135),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    85mg
    85%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    20g
    20%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Iron
    6%;
    Exchanges:
    1 Starch; 1 Fruit; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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