Hazelnuts, cinnamon, raspberry and chocolate—incredible flavors in an incredible cookie!
Prep Time: 50 min
Start to Finish: 2 hr 30 min
Makes: 3 dozen cookies
1 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup hazelnuts, toasted, skinned and ground
1/2 ounce semisweet baking chocolate, finely chopped
2 1/2 cups Gold Medal all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rasberry jam
1 ounce semisweet baking chocolate, melted
1. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
2. Heat oven to 375 degrees F. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shaped cookie cutter. Cut small heart shape from center of half of the 2-inch hearts if desired. Place on ungreased cookie sheet.
3. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cutout heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm.
Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 25 mg; Sodium 40 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 2 g
Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 1 %; Iron 0%
Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know...
The linzertorte is a rich, elegant tart from Linz, Austria. The original tart has a buttery crust of ground almonds, grated lemon rind and spices. The crust is spread with a sweet layer of raspberry jam and topped with a lattice crust.
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