Best Raspberry Fig Linzer Cookies Diabetic Recipes

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RASPBERRY LINZER COOKIES



Raspberry Linzer Cookies image

This is a recipe from FC last year. These cookies are truly exceptional. The require some patience to make, but they are gorgeous when finished and delicious. Perfect for holidays or for a ladies tea, or perhaps to cheer up a friend...one of my all-time favorite cookies. The 4-hour prep time includes chilling time. EQUIPMENT: cookie sheets lined with parchment, food processor, plastic wrap, 2 cookie cutters of the same shape, one about 2 1/2-inch diameter, one about 1 1/4-inch diameter.

Provided by P48422

Categories     Dessert

Time 4h15m

Yield 32 cookies

Number Of Ingredients 14

2 1/2 ounces sliced almonds (1/2 c.)
2 1/2 ounces coarsely chopped hazelnuts (1/2 c.)
9 1/2 ounces all-purpose flour (2 c. plus 1 tbl.)
3/4 cup granulated sugar
2 teaspoons lemons, zest of or 2 teaspoons orange zest
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
7 ounces chilled unsalted butter (14 tbl.)
1 large egg
1 tablespoon cold water
1/2 cup raspberry preserves (or any other flavor you like)
confectioners' sugar

Steps:

  • Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
  • Add the remain flour and other dry ingredients along with the zest.
  • Pulse to combine.
  • Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
  • Don't overprocess.
  • Transfer to a large bowl.
  • Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
  • The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
  • Gather the dough into two balls and knead briefly just to blend.
  • Wrap in plastic and chill until firm, 2-3 hours.
  • TO BAKE: Oven to 325 degrees F.
  • Cover your cookie sheets with parchment.
  • Generously flour a work surface.
  • Roll one ball of dough out 3/16" thick.
  • (Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
  • Arrange on the cookie sheets about 3/4 inch apart.
  • Use the small cookie cutter to cut holes in the center of half of the cookies.
  • Reroll these little scraps to make more cookies.
  • Bake the cookies until the edges are lightly brown, about 15 minutes.
  • Let cool on the pans before transferring to cookie racks.
  • Repeat with remaining dough.
  • To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
  • of preserves on the bottom of the whole cookie rounds.
  • Sandwich the cookies together.
  • NOTE: These cookies should be served the day they are put together.
  • You can bake the cookies a week early, then sandwich them together a few hours before serving.
  • NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.

Nutrition Facts : Calories 136.6, Fat 7.7, SaturatedFat 3.4, Cholesterol 19.9, Sodium 46.7, Carbohydrate 15.5, Fiber 0.8, Sugar 7.4, Protein 1.9

RASPBERRY LINZER THUMBPRINT COOKIES



Raspberry Linzer Thumbprint Cookies image

Holiday baking shouldn't feel like an obligation, but when you're trying to tackle a complicated recipe, the stress starts to stack up. Ready in 20 minutes or less, recipes like the one below will take the ache out of baking and get you feeling festive. Start with the Anything Goes Cookie Dough base, then add flavours and mix-ins to create unique yummy treats.

Provided by Mary Jenny

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup and 2 tbsp of your favourite becel margarine1 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup toasted sliced almonds
1 tablespoon lemon peel
1/4 cup icing sugar
2/3 cup seedless raspberry jam

Steps:

  • Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
  • Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
  • Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
  • Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.

Nutrition Facts : Calories 884.3, Fat 16.6, SaturatedFat 1.9, Cholesterol 93, Sodium 675.9, Carbohydrate 170.4, Fiber 5.5, Sugar 100.8, Protein 16.1

HERMIT COOKIES (DIABETIC)



Hermit Cookies (Diabetic) image

These have been a favorite of mine for quite some time and i hope they be will for you after trying them.

Provided by Bluenoser

Categories     Dessert

Time 25m

Yield 48 Cookies

Number Of Ingredients 13

1/2 cup shortening
3 tablespoons brown sugar substitute
1 egg
1 1/2 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon clove (ground)
1/3 cup skim milk
1/3 cup raisins (chopped)
1/4 cup walnuts (chopped)

Steps:

  • Cream together shortening and brown sugar replacement.
  • Add egg ,beat until light and fluffy.
  • Combine flour,baking powder,cinnamon,salt,baking soda,nutmeg and cloves in sifter.
  • Add alternately with milk to creamed mixture.
  • Fold in raisins and walnuts.
  • Drop by teaspoonfuls onto lightly greased baking sheets,2 to 3 inches apart.
  • Bake at 350F for 12 to 15 minutes.

Nutrition Facts : Calories 42.6, Fat 2.7, SaturatedFat 0.6, Cholesterol 4.4, Sodium 28.9, Carbohydrate 4, Fiber 0.2, Sugar 0.6, Protein 0.7

RASPBERRY LINZER COOKIES



Raspberry Linzer Cookies image

These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!

Provided by Sarah

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 32

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup white sugar
½ cup butter at room temperature
¼ cup egg substitute
1 teaspoon vanilla extract
¼ cup seedless raspberry jam
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
  • Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
  • Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  • Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
  • Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
  • Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 61.9 mg, Sugar 6.6 g

FORGOTTEN COOKIES-DIABETIC



Forgotten Cookies-Diabetic image

I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts.

Provided by Annacia

Categories     Dessert

Time 12h15m

Yield 3 dozen

Number Of Ingredients 6

2 egg whites, at room temperature
2/3 cup sugar substitute (Splenda recommended)
1 pinch salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
1/4 cup sugar-free chocolate chips, finely chopped

Steps:

  • Preheat oven to 350°.
  • Beat egg whites until foamy.
  • Gradually add sugar substitute and continue beating until they hold stiff peaks.
  • Add salt and vanilla.
  • Stir well.
  • Stir in pecans and chocolate chips.
  • Cover cookie sheet with foil and spray with a non stick spray.
  • Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off.
  • Leave overnight in oven with door closed.

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