Best Hot Chocolate Linzer Cookies Recipes
HOT CHOCOLATE LINZER COOKIES
This is like having hot chocolate in a cookie. These adorable cookies are filled with marshmallow creme to make them taste even more authentic. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 cookies.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
HOT CHOCOLATE LINZER COOKIES RECIPE
How to make Hot Chocolate Linzer Cookies Recipe
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
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