-
-
My review
Sugar Free Sour Cream Linzer Cookies
Jenn Hall
"A delicious holiday cookie that diabetics can enjoy as well."
Added to shopping list.
Go to shopping list.
Ingredients
servings 192Original recipe yields 20 servings (40 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In 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.
- Preheat oven to 375 degrees F (190 degrees C).
- On 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.
- To 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!
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2126 Ratings
-
-
-
-
-
Most helpful positive review
12/18/2006
So wonderful! I've tried a million sugar free cookie recipes and this is the only one up to my standards. I used Splenda in the cookies. There was no aftertaste. I used Pollaner all fruit su...
Most helpful critical review
2/13/2007
I had high hopes for this recipe being it was low sugar. These were just ok. The taste was bland, & if it weren't for the raspberry spreadable fruit I used (raspberry St. Dalfour from France, sw...
Most helpful
Most positive
Least positive
Newest
12/18/2006
So wonderful! I've tried a million sugar free cookie recipes and this is the only one up to my standards. I used Splenda in the cookies. There was no aftertaste. I used Pollaner all fruit su...
12/24/2002
Overall a pretty good cookie. Watch the artificial sweetener that you select as some leave a bitter aftertaste.
1/3/2008
I made these with Splenda and splenda sweetened raspberry preserves for my diabetic uncle. He went crazy! We could barely keep everyone else from eating them. I used a little less Splenda beca...
12/16/2002
Excellent cookie that everyone just loves. I make them quite small with 1/2 of them raspberry preserves and 1/2 apricot preserves. Both work great.
12/24/2008
These turned out good. I didnt want to fuss so instead of rolling them out I just rolled the dough into a log and sliced them into wafers. I didnt even stuff with preserves. We ate them as-is. V...
4/5/2008
I made a half of recipe for new hubby. I used a homemade sugar-free mixed berry jam and "fake" powder sugar to dress them up. They went very quickly -- next time I will have to make the full r...
7/19/2007
Fabulous for being sugar free. Try using a flavored greek yogurt (or plain) as a substitute for sour cream. It does add a bit of sugar but you will NOT be dissapointed! My grandpa can't get eno...
2/13/2010
I used pecans rather than almonds and used strawberry and blueberry simply fruit spread, and got rave reviews. While the cookie itself is somewhat bland, that's perfect so it doesn't compete wi...
7/4/2009
I made these along with the regular linzer tart cookie recipe. I did add 1/2 teaspoon cinnamon and 1/4 teaspoon ground cloves. This I believe made them more like a linzer tart. I was pleasantly ...