Ancho Chocolate Raspberry Linzers
Ancho Chocolate Raspberry Linzers
A traditional linzer cookie takes on a spicy personality for this holiday season!
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1 hr
Prep Time
1 hr 45 min
Total Time
24
cookies Ingredients
1 14 cups all-purpose flour
12 cup unsweetened cocoa
1 14 teaspoons ancho chili powder
34 teaspoon baking powder
14 teaspoon salt
12 cup Land O Lakes® Butter, softened
14 cup sugar
12 cup light corn syrup
Coarse grain sugar
How to make
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STEP 1
Combine flour, cocoa, ancho chili powder, baking powder and salt in bowl; set aside.
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STEP 2
Combine butter and sugar in bowl; beat at medium speed until creamy. Add corn syrup; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.
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STEP 3
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.
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STEP 4
Heat oven to 350° F.
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STEP 5
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Cut out center from half of cookies with small decorative cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets; sprinkle each with coarse grain sugar.
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STEP 6
Bake 6-8 minutes or until edges are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
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STEP 7
Spread bottom-side of cookies without cut-outs with 1/2 to 3/4 teaspoon raspberry jam. Top with center cut-out cookie, sugar-side up.
Tip #1
- For plain chocolate linzers, omit ancho chili powder.
120 Calories
4 Fat (g)
10 Cholesterol (mg)
75 Sodium (mg)
20 Carbohydrates (g)
1 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
