Hot Chocolate Linzer Cookies

Hot Chocolate Linzer Cookies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 20 and costs 34 cents per serving. One portion of this dish contains roughly 3g of protein, 12g of fat, and a total of 238 calories. If you have baking cocoa, baking soda, marshmallow creme, and a few other ingredients on hand, you can make it. 140 people were glad they tried this recipe. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 14%, this dish is not so super. Linzer Augen (Linzer Eyes Aka Linzer Tarts or Linzer Cookies), Chocolate Linzer Cookies, and Chocolate-Topped Linzer Cookies are very similar to this recipe.

Servings: 20

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, ground almonds, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 3-in. gingerbread man cookie cutter. Using a floured 3/4-in. heart-shaped cookie cutter, cut a heart from half of the cookies. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool completely. Spread the bottom of each solid cookie with 1 tablespoon marshmallow creme; gently place cutout cookies over creme. Store in an airtight container. Yield: 20 cookies. To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month. Originally published as Hot Chocolate Linzer Cookies in Taste of Home Christmas AnnualAnnual 2011, p118 Nutritional Facts 1 cookie equals 236 calories, 11 g fat (6 g saturated fat), 35 mg cholesterol, 138 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

2. Combine the flour, ground almonds, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

3. On a lightly floured surface, roll out dough to 1/16-in. thickness.

4. Cut with a floured 3-in. gingerbread man cookie cutter. Using a floured 3/4-in. heart-shaped cookie cutter, cut a heart from half of the cookies.

5. Place on greased baking sheets.

6. Bake at 375° for 7-9 minutes or until set.

7. Remove to wire racks to cool completely.

8. Spread the bottom of each solid cookie with 1 tablespoon marshmallow creme; gently place cutout cookies over creme. Store in an airtight container.

Nutrition Information:

covered percent of daily need