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Photo: William Dickey
Active Time:40 minsTotal Time:2 hrs 40 minsServings:40Jump to Nutrition Facts
Active Time:40 minsTotal Time:2 hrs 40 minsServings:40
Active Time:40 mins
Active Time:
40 mins
Total Time:2 hrs 40 mins
Total Time:
2 hrs 40 mins
Servings:40
Servings:
40
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsall-purpose flour1 ½cupswhole-wheat pastry flour½cupfinely ground almond flour¼teaspoonsalt¾cupunsalted butter (1 1/2 sticks), at room temperature¾cupsugar1teaspoonvanilla extract¾cuplingonberry jam½cupwhite chocolate, melted (see Tip)¼cupfinely crushed freeze-dried raspberries
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsall-purpose flour
1 ½cupswhole-wheat pastry flour
½cupfinely ground almond flour
¼teaspoonsalt
¾cupunsalted butter (1 1/2 sticks), at room temperature
¾cupsugar
1teaspoonvanilla extract
¾cuplingonberry jam
½cupwhite chocolate, melted (see Tip)
¼cupfinely crushed freeze-dried raspberries
DirectionsSift all-purpose flour, pastry flour, almond flour and salt into a medium bowl.Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until just combined, about 2 minutes. Add vanilla; mix, scraping the sides, until combined, about 30 seconds. Reduce mixer speed to low; add the flour mixture, 1/2 cup at a time, mixing just until the dough starts to come together. Spoon the dough onto a sheet of parchment paper and flatten into a circle about 1 inch thick. Wrap and refrigerate for 1 hour.Preheat oven to 350°F. Line 3 baking sheets with parchment paper.Roll the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, use a 1-inch cookie cutter to cut a circle (or other shape) from the middle of each round. Place the cookies on the prepared baking sheets and refrigerate for 15 minutes. Reroll the dough up to 2 times. Discard any remaining dough.Bake the cookies, in batches as needed, until the edges just begin to brown or the cookies are crisp, 10 to12 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 10 minutes more.Place 1 teaspoon lingonberry jam on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Place the cookies with the cutouts on top of the filled bottoms. Drizzle with white chocolate and sprinkle with freeze-dried raspberries.To make aheadStore airtight at room temperature for up to 1 week.EquipmentParchment paper; 2-inch-round plain or fluted cookie or biscuit cutter; 1-inch cookie cutterTipTo melt chocolate:Place chocolate in a microwave-safe bowl and microwave on Medium for 1 minute; stir. Continue microwaving, stirring every 20 seconds, until melted.(Alternatively, place chocolate in a double boiler over hot, but not boiling, water. Stir until melted.)Originally appeared: EatingWell.com, December 2022
Directions
Sift all-purpose flour, pastry flour, almond flour and salt into a medium bowl.Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until just combined, about 2 minutes. Add vanilla; mix, scraping the sides, until combined, about 30 seconds. Reduce mixer speed to low; add the flour mixture, 1/2 cup at a time, mixing just until the dough starts to come together. Spoon the dough onto a sheet of parchment paper and flatten into a circle about 1 inch thick. Wrap and refrigerate for 1 hour.Preheat oven to 350°F. Line 3 baking sheets with parchment paper.Roll the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, use a 1-inch cookie cutter to cut a circle (or other shape) from the middle of each round. Place the cookies on the prepared baking sheets and refrigerate for 15 minutes. Reroll the dough up to 2 times. Discard any remaining dough.Bake the cookies, in batches as needed, until the edges just begin to brown or the cookies are crisp, 10 to12 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 10 minutes more.Place 1 teaspoon lingonberry jam on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Place the cookies with the cutouts on top of the filled bottoms. Drizzle with white chocolate and sprinkle with freeze-dried raspberries.To make aheadStore airtight at room temperature for up to 1 week.EquipmentParchment paper; 2-inch-round plain or fluted cookie or biscuit cutter; 1-inch cookie cutterTipTo melt chocolate:Place chocolate in a microwave-safe bowl and microwave on Medium for 1 minute; stir. Continue microwaving, stirring every 20 seconds, until melted.(Alternatively, place chocolate in a double boiler over hot, but not boiling, water. Stir until melted.)
Sift all-purpose flour, pastry flour, almond flour and salt into a medium bowl.
Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until just combined, about 2 minutes. Add vanilla; mix, scraping the sides, until combined, about 30 seconds. Reduce mixer speed to low; add the flour mixture, 1/2 cup at a time, mixing just until the dough starts to come together. Spoon the dough onto a sheet of parchment paper and flatten into a circle about 1 inch thick. Wrap and refrigerate for 1 hour.
Preheat oven to 350°F. Line 3 baking sheets with parchment paper.
Roll the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, use a 1-inch cookie cutter to cut a circle (or other shape) from the middle of each round. Place the cookies on the prepared baking sheets and refrigerate for 15 minutes. Reroll the dough up to 2 times. Discard any remaining dough.
Bake the cookies, in batches as needed, until the edges just begin to brown or the cookies are crisp, 10 to12 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 10 minutes more.
Place 1 teaspoon lingonberry jam on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Place the cookies with the cutouts on top of the filled bottoms. Drizzle with white chocolate and sprinkle with freeze-dried raspberries.
To make ahead
Store airtight at room temperature for up to 1 week.
Equipment
Parchment paper; 2-inch-round plain or fluted cookie or biscuit cutter; 1-inch cookie cutter
Tip
To melt chocolate:Place chocolate in a microwave-safe bowl and microwave on Medium for 1 minute; stir. Continue microwaving, stirring every 20 seconds, until melted.(Alternatively, place chocolate in a double boiler over hot, but not boiling, water. Stir until melted.)
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)116Calories5gFat17gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
