Linzer Jam Sandwiches

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

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

Directions

  1. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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