Linzer Cookie Tarts

Name: Linzer Cookie Tarts
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 79 milliliters butter or margarine, melted; 1 egg; 158 milliliters seedless raspberry jam; 79 milliliters dark or semisweet chocolate chips; 79 milliliters slivered almonds, toasted, finely chopped; 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

Linzer Cookie Tarts is a gluten free and fodmap friendly dessert. This recipe serves 32. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 56 calories. Head to the store and pick up sugar cookie mix, butter, slivered almonds, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix and almonds. Stir in melted butter, almond extract and egg until stiff dough forms.

Ingredients you will need

Almond Extract

Cookie Mix

Almonds

Butter

Dough

Egg

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Baking Paper

Baking Sheet

Bowl

Oven

On floured surface, roll half of dough to 1/4-inch thickness.

Ingredients you will need

Dough

Roll

Cut with 2-inch round or fluted cookie cutter. On lined cookie sheets, place cookies 2 inches apart.

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Equipment you will use

Cookie Cutter

Baking Sheet

Bake 7 to 9 minutes minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.

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Equipment you will use

Baking Sheet

Oven

Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness.

Ingredients you will need

Dough

Roll

Cut with linzer cutter with hole in center, OR cut with same 2-inch round or fluted cookie cutter and use small 1-inch cutter or bottle top to cut round hole out of center of each cookie. On lined cookie sheets, place cookies 2 inches apart.

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Equipment you will use

Cookie Cutter

Baking Sheet

Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.

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Equipment you will use

Baking Sheet

Oven

Spread 1 teaspoon jam on bottom of each whole cookie; top each with cutout cookie to make sandwich cookie. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until melted and stirred smooth. Using tip of fork or knife, drizzle chocolate in lines over cookies.

Ingredients you will need

Chocolate Chips