A crisp, lemony cookie topped with jam and sprinkled with almonds

My Mom has been making linzer cookies for almost as long as I can remember. I love the little jam filled goodies with an almond crunch to it. There is something so addicting about the mix of flavors. So I decided to take up the challenge to lighten them up. Boy was I happy with the results. My new linzer cookies still have a great crunch and the lovely jam filing but they also have less butter thanks to the addition of Greek Yogurt.

I really am a sucker for a linzer cookie. There is a fantastic German restaurant in Helen, GA that makes gigantic and utterly scrumptious linzer cookies. Usually around Christmas time we will drive up there for lunch and of course, a cookie. They happen to put powdered sugar on theirs which gets all over but is so worth it. I skipped the powdered sugar in lieu of fewer calories.

You can put whatever kind of jam you want, just make it a good quality one. You can use sugar-free, low sugar or regular. The calories will be different so use what is best for you. You can also use a variety of flavors or use the more traditional raspberry. Apricot is my current favorite. Another little tip, you can freeze the linzers! That way they are fresh whenever you feel the need to have one. Let them sit out for a few minutes to defrost and they will be perfect to pop in your mouth and enjoy.

So go get your baking on and make a batch today! I would love to hear what jam you like best!

Sure to be Santa’s favorite!

Linzer Cookies (Makes 30 cookies)

1 1/4 cups (150 grams) all-purpose flour
3/4 cup (90 grams) whole wheat pastry flour
1/4 tsp. baking powder
1/4 tsp. kosher salt
4 tbsp. (2oz.) unsalted butter, softened
2 tbsp. non fat Greek Yogurt
3/4 cup (90 grams) confectioners sugar (powdered sugar)
1 egg
1 tsp. pure vanilla extract
1/2 tsp. grated lemon zest
1 tbsp. egg substitute, lightly beaten
2 tbsp. chopped blanched almonds, crushed
1/3 cup low sugar raspberry preserves or any flavor you want

1. In a medium bowl, whisk together all-purpose flour. wheat flour, baking powder and salt.
2. In a bowl of a stand mixer, beat the butter, yogurt, sugar, egg and vanilla.
3. Turn to low speed and stir in the flour mixture and lemon zest.
4. Shape the dough into a ball.  Wrap with plastic wrap and chill for 1 hour or until firm.
5. Preheat oven to 350°.
6. Coat a baking sheet with non-stick cooking spray or cover with parchment paper.
7. Lightly flour your work surface and roll out the dough to 1/8 inch thick.
8. Using a cookie cutter, cut out 60 small circles.  Place 30 on the baking sheet.
9. Top each cookie on the baking sheet with 1/2 tsp. preserves.
10. Using a smaller circle, cut out the center of the remaining 30 circles.  Remove the middle and place the outside circle on top of the jam topped cookie bottom.
11. Brush lightly with egg substitute and sprinkle with almonds.
12. Bake for 8 to 10 minutes.
13. Place baking sheet on a wire rack and cool for 5 minutes.
14. Transfer cookies directly onto the wire rack and cool completely.

Nutritional value per cookie:

Calories 61    Fat 2 grams    Carbs 10 grams    Protein 1 gram

 You can also see this recipe on link parties listed on my link party page.