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Linzer Jam Sandwiches

Enjoy these famous cookies sandwiched together with a filling of jam - perfect for dessert.

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  • prep time 1 hr 15 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 14
 

Ingredients

1/3
cup sliced almonds, toasted
1
pouch (1 lb 1.5 oz) sugar cookie mix
1/2
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/3
cup butter, softened
1
egg
1/2
cup apricot, plum or seedless raspberry jam

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In food processor, place almonds. Cover; process until almonds are finely ground. In medium bowl, mix almonds, cookie mix, cinnamon and nutmeg. Add butter and egg; stir until stiff dough forms. Divide dough in half (refrigerate half until ready to use). On floured surface, roll out other half of dough to 1/4-inch thickness. Cut with 2 1/2-inch round fluted cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
  • 2 Bake 10 to 12 minutes. Cool 5 minutes; remove from cookie sheet. Cool on cooling rack. On floured surface, roll out remaining dough to 1/4-inch thickness. Cut with the same fluted cookie cutter. With 1-inch round fluted cookie cutter, cut out center of each cookie. On cookie sheet, place cutouts 2 inches apart. Bake 12 to 15 minutes. Cool 5 minutes; remove from cookie sheet. Cool on cooling rack. Spread about 1 1/2 teaspoons jam on bottom of each whole cookie; top each with cutout cookie.
  • 1 Heat oven to 350°F. In food processor, place almonds. Cover; process until almonds are finely ground. In medium bowl, mix almonds, cookie mix, cinnamon and nutmeg. Add butter and egg; stir until stiff dough forms. Divide dough in half (refrigerate half until ready to use). On floured surface, roll out other half of dough to 1/4-inch thickness. Cut with 2 1/2-inch round fluted cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
  • 2 Bake 10 to 12 minutes. Cool 5 minutes; remove from cookie sheet. Cool on cooling rack. On floured surface, roll out remaining dough to 1/4-inch thickness. Cut with the same fluted cookie cutter. With 1-inch round fluted cookie cutter, cut out center of each cookie. On cookie sheet, place cutouts 2 inches apart. Bake 12 to 15 minutes. Cool 5 minutes; remove from cookie sheet. Cool on cooling rack. Spread about 1 1/2 teaspoons jam on bottom of each whole cookie; top each with cutout cookie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
237
,
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3 1/2g,
3 1/2%
),
Sodium
126mg
126%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1/2g
1/2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.