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Name: Linzer Thumbprints
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 1 3/4 c Flour; 1/3 c Cherry jam; 1 1/2 ts Cinnamon; 1/2 c Dark brown sugar; 1/2 ts Salt; 1/2 ts Almond extract; 1 tb Lemon peel; finely grated; 1/2 c Sliced almonds; 1 Egg; 1 Egg yolk; 1/2 c Unsalted butter; room

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INGREDIENTS

1 3/4 c Flour
1/3 c Cherry jam
1 1/2 ts Cinnamon
1/2 c Dark brown sugar
1/2 ts Salt
1/2 ts Almond extract
1 tb Lemon peel; finely grated
1/2 c Sliced almonds
1 Egg
1 Egg yolk
1/2 c Unsalted butter; room

Servings

INSTRUCTIONS

1. Grind the almonds until almost a powder in a food processor. Set aside. 2. In the large bowl of an electric mixer beat the butter until creamy. Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using. 4. Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few minutes before removing to wire racks. Recipe By : Seattle Times Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 23:44:33 -0700 From: Rooby NOTES : The cookies can be frozen with or without the jelly filling.

NOTES

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Linzer Thumbprints

1 3/4 c Flour
1/3 c Cherry jam
1 1/2 ts Cinnamon
1/2 c Dark brown sugar
1/2 ts Salt
1/2 ts Almond extract
1 tb Lemon peel; finely grated
1/2 c Sliced almonds
1 Egg
1 Egg yolk
1/2 c Unsalted butter; room

1.  Grind the almonds until almost a powder in a food processor.  Set  aside. 2. In the large bowl of an electric mixer beat the butter until  creamy. Add the brown sugar and beat until completely blended, about 1  minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the  flour, cinnamon, nutmeg and salt.  Slowly add to the creamed mixture in 3  additions, beating well after each addition, until completely blended.  Scrape down the sides of the bowl occasionally.  Blend in the almonds and  lemon peel by hand.   The dough will feel sticky; let stand 10 minutes  before using. 4. Shape the dough into balls that are slightly smaller than  1 inch, as this dough will spread. Place on ungreased baking sheets. Make  an indentation in the center of each with your thumb and fill with about  1/4 teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12  minutes.  Let cool a few minutes before removing to wire racks.  Recipe By     : Seattle Times    Posted to MC-Recipe Digest V1 #256    Date: Wed, 23 Oct 1996 23:44:33 -0700    From: Rooby <rooby@shell.masterpiece.com>    NOTES : The cookies can be frozen with or without the jelly filling.

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 30 Servings

Calories: 67
Calories from Fat: 11 (16%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.3g
Cholesterol 14mg		4 %
Sodium 4.9mg		0 %
Potassium 32.5mg		1 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 12.1g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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