Cocoa-Linzer Sandwiches
These chocolate cookies have the same shape and raspberry jam filling as the famous linzer cookies.
Prep Time:
30 mins
Total Time:
1 hr 40 mins
Servings:
2 dozen cookies
Ingredients
-
1-1/2 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (1 stick) unsalted butter, at room temperature
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3/4 cup confectioners' sugar
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1 egg
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1 teaspoon vanilla extract
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1/2 cup seedless raspberry jam
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Confectioners' sugar, for dusting
Directions
1.
Mix flour, cocoa, baking powder and salt. Beat butter, sugar, egg and vanilla in large bowl. Beat in flour mixture. Divide in half; shape each into disks. Wrap in plastic; refrigerate 1 hour.
2.
Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
3.
Roll 1 disk on floured waxed paper 1/4-inch thick. Cut out 24 cookies with 2-inch round cutter. Repeat with remaining dough for 48 total cookies. In 24 cookies, cut out 3/4-inch hole in center. Place all cookies on prepared sheet. Bake at 350 degrees F for 10 minutes, until browned. Cool on rack.
4.
Spread scant 1/2 teaspoon raspberry jam on each of the solid cookies. Dust cut-out cookies with confectioners' sugar. Place on filled cookie bases.
Nutrition information
Calories 109, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 19 mg, Sodium 33 mg, Carbohydrate 14 g, Fiber 2 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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