Cardamom-Blackberry Linzer Cookies
The recipe Cardamom-Blackberry Linzer Cookies can be made in roughly 1 hour. One portion of this dish contains approximately 3g of protein, 11g of fat, and a total of 170 calories. This recipe serves 24. For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 105 people have tried and liked this recipe. If you have almonds, confectioners' sugar, fruit, and a few other ingredients on hand, you can make it. Plenty of people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, you might also like recipes such as Linzer Augen (Linzer Eyes Aka Linzer Tarts or Linzer Cookies), Blackberry-Pecan Linzer Cookies, and Hazelnut Linzer Cookies with Blackberry Jam.
Servings: 24
Preparation duration: 50 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup salted roasted almonds
3 tablespoons confectioners' sugar
1 egg
2 cups all-purpose flour
1 jar (10 ounces) seedless blackberry spreadable fruit
2 to 3 teaspoons ground cardamom
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar, divided
1 cup unsalted butter, softened
Equipment:
food processor
plastic wrap
bowl
oven
cookie cutter
baking sheet
Cooking instruction summary:
Directions In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar. Yield: about 2 dozen. Originally published as Cardamom-Blackberry Linzer Cookies in Taste of Home Nutritional Facts 1 filled cookie equals 188 calories, 11 g fat (5 g saturated fat), 29 mg cholesterol, 48 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground.
2. Add cardamom, salt and remaining flour; pulse until combined.
3. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
4. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness.
5. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies.
6. Place solid and window cookies 1 in. apart on greased baking sheets.
7. Bake 10-12 minutes or until light brown.
8. Remove from pans to wire racks to cool completely.
9. In a small bowl, mix spreadable fruit, lemon juice and remaining sugar.
10. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
Nutrition Information:
covered percent of daily need
