Easy Linzer Cookies
rec.food.recipes/Mary Ruhl
1/2 package refrigerated sugar cookie dough (e.g., Pillsbury)
3/4 cup ground almonds (divided)
2 Tbsp all purpose flour
1/2 tsp vanilla
1/2 tsp lemon zest
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 cup raspberry (or another favorite) preserves
confectioner sugar
Preheat oven to 350.
Combine dough, 1/2 cup almonds, flour, vanilla, spices,
and zest together.
Form 1-inch balls.
Roll balls in remaining almonds.
Place 1 1/2-inches apart on ungreased cookie sheet.
Make a thumbprint and fill with 1/2 tsp preserves.
Bake 10-12 minutes or until golden brown.
Sprinkle with confectioner sugar. Store in airtight container for up to 1 week or freeze for up to 6 weeks.
rec.food.recipes/Mary Ruhl
1/2 package refrigerated sugar cookie dough (e.g., Pillsbury)
3/4 cup ground almonds (divided)
2 Tbsp all purpose flour
1/2 tsp vanilla
1/2 tsp lemon zest
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 cup raspberry (or another favorite) preserves
confectioner sugar
Preheat oven to 350.
Combine dough, 1/2 cup almonds, flour, vanilla, spices,
and zest together.
Form 1-inch balls.
Roll balls in remaining almonds.
Place 1 1/2-inches apart on ungreased cookie sheet.
Make a thumbprint and fill with 1/2 tsp preserves.
Bake 10-12 minutes or until golden brown.
Sprinkle with confectioner sugar. Store in airtight container for up to 1 week or freeze for up to 6 weeks.
MsgID: 317190
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-11-16
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-11-16
Board: Daily Recipe Swap at Recipelink.com
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