Ancho Chocolate Raspberry Linzers

• Vegetarian

• Condiments

  • 1/2 cup Corn syrup, light
  • 3/4 cup Raspberry jam or preserves

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/4 tsp Ancho chili powder
  • 3/4 tsp Baking powder
  • 1/2 cup Cocoa, unsweetened
  • 1 Grain sugar, Coarse
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 1/2 cup Land o lakes butter

Found on landolakes.com

Description

Directions

• *Substitute your favorite flavor jam.
• Combine flour, cocoa, ancho chili powder, baking powder and salt in bowl; set aside.Combine butter and sugar in bowl; beat at medium speed until creamy. Add corn syrup; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.Heat oven to 350°F.Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Cut out center from half of cookies with small decorative cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets; sprinkle each with coarse grain sugar.Bake 6-8 minutes or until edges are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.Spread bottom-side of cookies without cut-outs with 1/2 to 3/4 teaspoon raspberry jam. Top with center cut-out cookie, sugar-side up.

Nutrition