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Cardamom-Blackberry Linzer Cookies Recipe

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This recipe for Cardamom-Blackberry Linzer Cookies is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 cup salted roasted almonds
2 to 3 tsp ground cardamom
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup plus 1 tsp sugar, divided
1 egg
1 jar [10 oz] seedless blackberry spreadable fruit
1 T lemon juice
3 T confectioners' sugar

Directions:
Directions:
In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground.
Add cardamom, salt and remaining flour; pulse until combined.
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.
Beat in egg. Gradually beat in flour mixture.
Divde dough in half. Shape each into a disk; wrap in plastic wrap.
Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350º.
On a lightly floured surface, roll each portion to 1/8 inch thickness. Cut with a floured 2 inch round cookie cutter.
Using a floured 1 inch round cookie cutter, cut out the centers of half of the cookies.
Place solid and window cookies 1 inch apart on greased baking sheets.
Bake 10-12 minutes or until light brown.
Remove from pans to wire racks to cool completely.
In a small bowl mix spreadable fruit, lemon juice and remaining sugar.
Spread filling on bottoms of solid cookies; top with window cookies.
Dust with confectioners' sugar.

Number Of Servings:
Number Of Servings:
2 dozen cookies

 

 

 

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