Ancho Chocolate Raspberry Linzers

Ancho Chocolate Raspberry Linzers
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A traditional linzer cookie takes on a spicy personality for this holiday season!
1:00
Prep Time
1:45
Total Time
24 cookies

Ingredients

1 1/4 cups
all-purpose flour
1/2 cup
unsweetened cocoa
1 1/4 teaspoons
ancho chili powder
3/4 teaspoon
baking powder
1/4 teaspoon
salt
1/2 cup
Land O Lakes® Butter, softened
1/4 cup
sugar
1/2 cup
light corn syrup
Coarse grain sugar
3/4 cup
raspberry jam or preserves*
 
*Substitute your favorite flavor jam.

Directions

  1. Combine flour, cocoa, ancho chili powder, baking powder and salt in bowl; set aside.
  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.
  3. Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.
  4. Heat oven to 350°F.
  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.
  6. Bake 6-8 minutes or until edges are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
  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.

Recipe Tips

- For plain chocolate linzers, omit ancho chili powder.

Nutrition Facts (1 cookie)

Calories
120
Cholesterol
10mg
Carbohydrates
20g
Protein
1g
Fat
4g
Sodium
75mg
Dietary Fiber
1g

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