Linzer Cookie Tarts

Prize-Winning Recipe 2006! Sugar cookie mix jump-starts the making of a classic Austrian cookie layered with raspberry jam.

Prep Time

1:15

Hr:Mins

Total Time

2:00

Hrs:Mins

Makes

About 32 cookies

Reynolds™ Parchment Paper

pouch (1 lb 1.5 oz) 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

egg

2/3

cup seedless raspberry jam

1/3

cup dark or semisweet chocolate chips

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.
On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. On lined cookie sheets, place cookies 2 inches apart.
Bake 7 to 9 minutes minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. 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.
Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
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 Reynolds Parchment Paper in tightly covered container.

Makes About 32 cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Place food directly on Reynolds® 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.

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!

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:

1 Serving (1 Cookie)

Calories 120

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 1/2g),

Cholesterol 10mg;
Sodium 55mg;
Total Carbohydrate 18g

(Dietary Fiber 0g,
Sugars 12g),

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Linzer Cookie Tarts

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens