Thursday, December 19, 2013

Low Fat Linzer Cookies

The count down is on until Christmas day!! Only 7 days away!

The healthier cookie baking continues.  Todays recipe is a makeover of a cookie I first discovered during a trip to Germany.  Walking through a festive Christmas market I spotted the traditional cookie.  After a few bites I was hooked onto the fruity sandwich cookie.

A few weeks ago I was in World Market and spotted the Linzer cookie set. Remembering my love for the cookie in Germany I got excited about giving the recipe a healthy makeover.  With a small reduction in butter and addition of unsweetened applesauce (and reduction of sugar) I was able to create a healthier version without compromising the taste.  They were approved by my family!

Not to worry if you do not have a Linzer cookie set.  All you need are two cookie cutters, one significantly smaller than the other.  They do not have to be the same shape - get creative!!

I spread sugar-free raspberry jam in between the two cookies, but you could use any flavor of your favorite jam.

Make sure not to miss some of my other favorite Christmas cookies.
What are your favorite holiday cookie recipes?!
Your family's dietitian,
Kristen Smith
Low Fat Linzer Cookies

by Kristen Smith
Prep Time: 25 minutes
Cook Time: 8-10 minutes
Keywords: dessert
Ingredients (30 cookies)
  • 2 1/2 cups enriched white flour
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup Smart Balance Light buttery spread, softened (or butter)
  • 1/3 unsweetened applesauce
  • 3/4 cup + 1 tablespoon sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons low fat milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • Additional flour for rolling out cookies
  • Sugar-free jam
  • Powdered sugar
1. Pre-heat oven to 350 degrees Fahrenheit
2. Combine butter, Smart Balance, applesauce, sugar, egg, milk, and vanilla in a large bowl; beat on medium speed until creamy
3. In a separate bowl combine flour, salt, and baking powder; gradually add to butter mixture and beat on low speed
4. Using rolling pin roll out dough on a floured surface to about 3/16 inch thick (mine were a bit thicker). You can either use a Linzer Cutter and make 1/2 of cookies with insert OR you use two separate cookie cutters of varying sizes (push the smaller one into the already cut out larger shapes to create top cookie with hole in center in 1/2 of the cookies). Just make sure to have equal number of tops (with cut-out) and bottoms (no cut-outs)
5. Bake cookies at 350 degrees Fahrenheit for 7-10 minutes.
6. Let cookies cool.
7. Dust tops of cookies with cutouts with powdered sugar; spread about 1 teaspoon of jam on each cookie bottom; place tops over bottoms to create the sandwich effect.
Serving size: 1 cookie • Servings: 30 sandwiches • Calories: 95.5 kcal • Protein: 1.3 g • Carbs: 15.7 g • Fat: 3.5 g • Fiber: 0.3 g • Sugar: 5.7 g • Sodium: 51.4 mg
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