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Cardamom-Blackberry Linzer Cookies

Total Time

Prep: 50 min. + chilling Bake: 10 min./batch + cooling

Makes

about 2 dozen

Deeply spiced cardamom is the perfect match for the jam of your choice in this family-favorite sweet treat. — Christianna Gozzi, Astoria, New York
Cardamom-Blackberry Linzer Cookies Recipe photo by Taste of Home
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup roasted salted almonds
  • 2 to 3 teaspoons ground cardamom
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 1 large egg
  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 1 tablespoon lemon juice
  • 3 tablespoons confectioners' sugar

Directions

  1. 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.
  2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets.
  4. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
  5. 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.

Nutrition Facts

1 filled cookie: 188 calories, 11g fat (5g saturated fat), 29mg cholesterol, 48mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 3g protein.

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