Double-Chocolate Linzer Tart Cookies

  Desserts

I am asked to make these for baby showers, bridal showers, church socials, tea parties—you name it. You can use different cookie cutter shapes to make them fit any occasion.

Double-Chocolate Linzer Tart Cookies

Average Rating: 0

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 2 dozen.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces bittersweet chocolate, melted
  • 1/2 cup seedless raspberry jam

Instructions

  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
  • 2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-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 ungreased baking sheets.
  • 3. Bake 6-8 minutes or until set. Remove from pans to wire racks to cool completely.
  • 4. Spread 1/2 teaspoon melted chocolate on bottoms of solid cookies; refrigerate until firm. Spread 1/2 teaspoon jam on top of chocolate; top with window cookies. Drizzle with remaining chocolate; let stand until set.

    Freeze option:
    Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Proceed as directed.

Nutrition Facts

1 sandwich cookie: 178 calories, 8g fat (5g saturated fat), 26mg cholesterol, 138mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 2g protein.

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