Sugar Free Linzer Cookies

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Raspberry preserves, sugar free
  • 1 cup Splenda, granulated

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2/3 cup Almonds, ground

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/3 cup Sour cream

• Other

  • 1/4 tsp Baking sode

Found on justapinch.com

Description

Ingredients

• 1/2 c unsalted butter
• 2 c all purpose flour
• 1 c granulated splenda
• 1/3 c sour cream
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking sode
• 2/3 c ground almonds
• 1 c sugar free raspberry preserves

Directions

• 1In a large mixing bowl , cream together butter and sugar substitute with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours. 2Preheat oven to 375 degrees F (190 degrees C). 3On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack. 4To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!