Desserts

Chocolate-Topped Linzer Cookies

photo by:kraft

I work for Snap-on Tools. I tried your Chocolate-topped Linzer Cookie recipe and entered them in our office's annual Cookie & Candy contest. I won the grand prize for best...read more

posted by

kkhonig

on 12/19/2012

time

prep:

45 min

total:

2 hr 17 min

servings

total:

2 doz. or 24 servings, 1 cookie each

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What You Need

2-1/4

cups flour

1/8

tsp. each ground cinnamon, ground cloves and ground nutmeg

cup butter, softened

cups plus 1 Tbsp. powdered sugar, divided

egg yolks

cup PLANTERS Slivered Almonds, finely ground

3/4

cup seedless raspberry jam

oz. BAKER'S Semi-Sweet Chocolate

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Make It

MIX flour and spices. Beat butter and 1 cup powdered sugar in large bowl with mixer until well blended. Add egg yolks; mix well. Gradually beat in flour mixture. Add nuts; mix well. Divide dough in half. Shape each half into ball; flatten slightly. Wrap individually in plastic wrap. Refrigerate 1 hour.

HEAT oven to 350ºF. Roll out 1 dough piece on lightly floured surface to 1/8-inch thickness; cut into 24 circles with 2-1/2 inch round cutter, rerolling dough scraps as necessary. Transfer to baking sheets. Use 1-inch round cutter to cut out centers from 12 circles. Repeat with remaining dough.

BAKE 10 to 12 min. or until edges are golden brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

SPREAD jam over whole cookies. Use fine-mesh strainer to sprinkle 1 Tbsp. sugar over remaining cookies; place over jam-topped cookies.

MELT chocolate as directed on package. Beat cream cheese with mixer until creamy. Beat in chocolate, then remaining sugar until light and fluffy. Spoon heaping teaspoon of chocolate mixture onto center of each cookie. Let stand 10 min. or until chocolate is firm.