Linzertorte Thumbprint Cookies

Lintzertorte Thumbprints

Ingredients:

  • 1/3 cup canola oil
  • 1/2 cup packed brown sugar
  • 1/2 cup hazelnut butter
  • 1/3 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup hazelnuts, finely chopped
  • About 1/3 cup raspberry jam

Directions:

  • In a large mixing bowl, use a fork to vigorously mix oil, sugar and hazelnut butter.
  • Mix in the milk and vanilla.
  • Sift in the flour, cornstarch, salt and baking powder and mix well until a stuff dough forms.
  • Preheat oven to 350 F.
  • Line a baking sheet with parchment paper.
  • Have a small bowl of water handy.
  • Spread the chopped nuts onto a dinner plate.
  • Roll the dough into a walnut sized ball.
  • Dip very briefly in water and firmly roll in the hazelnuts until coated.
  • Place on baking sheet and use either the non-spoon side of a wooden spoon or your thumb to make a deep indent in the cookie.
  • Use your free hand to hold the cookie in place and make sure it keeps its shape.
  • You should be able to fit all 20 onto one baking sheet, they don't spread.
  • Spoon about a teaspoon of raspberry jam into each cookie.A baby spoon works great for this!
  • Bake for about 18 minutes.
  • Remove from oven and let cool on baking sheet for 5 minutes.
  • Transfer to a cooling rack to cool completely.
  • Store in a tightly sealed container.

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.