We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Linzer Jam Sandwiches

(0)
  0 reviews
  • 1 hr 15 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 14 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

© 2015 ®/TM General Mills All Rights Reserved