Raspberry-Fig Linzer Cookies
- 1 Cup butter, softened
- 1.5 Cups granulated sugar or sugar substitute-sugar blend* equivalent-Stevia
- 2 Eggs-well beaten
- 1 teaspoon Vanilla Extract
- 1/4 tsp Almond Extract
- 1/2 tsp Baking Soda
- 3 TBSP Sour Cream
- 3 Cups Flour
- 1/2 tsp Salt
- Powdered Sugar - Optional
- 1 recipe Raspberry-Fig Filling (below)
1. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, egss, and extracts. Beat until combined, scraping side of bowl occasionally. Mix Baking Soda & Sour Cream and let sit til puffy. Mix flour, & Salt. Mix half flour mixture into butter mixture, blend well, add sour cream mixture to butter mixture, blend well, add rest of flour mixture into butter mixture, blend well. Divide dough in half. Wrap and chill dough for 2 to 3 hours or until easy to handle.
2. Preheat oven to 400 degrees F. On a lightly floured surface, roll half of the dough to an 1/8-inch thickness (keep remaining dough chilled until ready to use). Using a 1-1/2- to 2-inch cookie cutter, cut into desired shapes. Using a 3/4- to 1-inch cutter, cut out the center of half of the cutouts. (Reroll the small cutouts and the scraps as necessary.)
3. Arrange cutouts 1 inch apart on ungreased cookie sheets. Bake about 5 minutes or just until edges are firm. Transfer cookies to a wire rack; cool. Repeat with remaining dough.
4. Sprinkle the tops of the cookies that have the centers cut out with powdered sugar; set aside. Spread Raspberry-Fig Filling onto each whole cookie. Top with cookies with cutout centers. Makes about twenty-six 2-inch or forty-six 1-1/2-inch sandwich cookies.
*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or
1/3 cup orange juice
1/3 cup fresh or frozen red raspberries
3 tablespoons finely snipped dried figs
1. In a small saucepan, combine orange juice, raspberries, and figs. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is thickened, stirring frequently. Remove from heat. Transfer mixture to a blender or food processor. Cover and blend or process until nearly smooth. Cool completely. Makes about 1/2 cup.
**Note: This recipe has been adapted from another recipe to make diabetic friendly**
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