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Linzer Cookie Tarts

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  • Prep 1 hr 15 min
  • Total 2 hr 0 min
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Prize-Winning Recipe 2006! Sugar cookie mix jump-starts the making of a classic Austrian cookie layered with raspberry jam.
Created May 16, 2018
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Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/3 cup slivered almonds, toasted, finely chopped
  • 1/3 cup butter or margarine, melted
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2/3 cup seedless raspberry jam
  • 1/3 cup dark or semisweet chocolate chips

Steps

  •  
    1
    Heat oven to 375°F. Line baking sheet with 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.
  •  
    2
    On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. On lined baking sheets, place cookies 2 inches apart.
  •  
    3
    Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from baking sheets to cooling racks. Cool completely.
  •  
    4
    Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. Cut with linzer cutter with hole in centre, 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 centre of each cookie. On lined baking sheets, place cookies 2 inches apart.
  •  
    5
    Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from baking sheets to cooling racks. Cool completely.
  •  
    6
    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. Let stand until chocolate is set, about 45 minutes. Store between sheets of parchment paper in tightly covered container.

Expert Tips

  • Tip 1
    Place food directly on parchment paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
  • Tip 2
    Did You Know? This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest . More than $10,000 was awarded!
  • Tip 3
    How-To To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

120 Calories, 4.5g Total Fat, 1g Protein, 18g Total Carbs, 12g Sugars

Nutrition Facts

Serving Size: About 32 cookies
Calories
120
Total Fat
4.5g
Saturated Fat
2g
Trans Fat
0.5g
Cholesterol
10mg
Sodium
55mg
Total Carbs
18g
Dietary Fiber
0g
Sugars
12g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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