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Thursday, December 24, 2009

Linzer Thumbprint Cookies

These cookies that I am bringing for my Christmas Eve party today are from Prevention magazine. They are delicious and easy to make. Check the original recipe here. I am reproducing the full recipe here in case their web page changes place. I used ½ cup of almond meal instead of slivered almonds; butter instead of Smart Balance and triple berry spread (no sugar added) instead of the raspberry spread.

I am also bringing tandoori chicken with basmati rice.

Linzer Thumbprint Cookies
Work Time: 55 Minutes / Total Time: 1 Hour 5 Minutes / Yield: 4 1/2 Dozen

3/4 c slivered almonds

1 c all-purpose flour

1/4 c whole wheat flour

1 tsp ground cinnamon

1/4 tsp salt

1/2 c light brown sugar

1/4 c + 1 Tbsp butter

3 Tbsp  50/50 butter blend spread (we used smart Balance)

1/2 tsp almond extract

5 Tbsp raspberry 100% fruit spread

1 Tbsp confectioners' sugar (optional)

1. Heat oven to 350°F. on baking sheet, toast almonds 10 minutes or until light golden. Cool.
2. Whisk flours, cinnamon, and salt in bowl. grind almonds in nut grinder or pulse in mini food processor with 1/3 cup of the dry mixture until finely ground. Whisk almonds into remaining dry ingredients.
3. Beat brown sugar, butter, spread, and almond extract in medium bowl with electric mixer on medium speed until combined. add dry ingredients in thirds, beating to combine. 
4. Shape dough into disks using 1 1/2 teaspoons of dough for each. place cookies 1 1/2" apart on ungreased baking sheets. press middle of each cookie with thumb, reshape dough if edges split, and fill each indentation with rounded 1/4 teaspoon of the fruit spread.
5. Bake cookies until edges are golden, about 10 minutes. Cool to room temperature. sift confectioners' sugar over cookies, if desired. 

Nutritional Info Per Cookie 46 cal, 1 g pro, 5 g carb, 0.5 g fiber, 2.5 g fat, 1 g sat fat, 12 mg sodium

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