Though the holidays are far away, I’m already looking at my cookbooks and magazines and thinking about the recipes I wanted to try this past year and did not. Since I have several friends who are diabetic, I always make tins to accommodate their needs. This recipe from “Diabetic Living” should be on my 2007 trays. To prepare these you can use a cookie cutter designed for linzer cookies or two cookie cutters in the same shape with one about 1 ½ to 2 inches the other about a half inch smaller. You can make these with white sugar but that will increase the carbohydrate content. As presented: 62 calories, 10 g carbs.
- 2 tablespoons sweet butter, softened
- 1⁄4 cup Splenda sugar substitute, for baking
- 1⁄2 teaspoon baking powder
- 2 tablespoons vegetable oil (canola is best)
- 1⁄8 teaspoon salt
- 1 eggs or 1⁄4 cup egg substitute
- 1⁄2 teaspoon vanilla
- 2 cups sifted cake flour (measure after sifting)
- 3 tablespoons cornmeal (either yellow or white)
- 1⁄3 cup orange juice
- 1⁄3 cup fresh raspberries or 1⁄3 cup frozen raspberries
- 3 tablespoons dried figs, finely diced
- powdered sugar
- cake flour
- In a large bowl beat together the butter, oil, sugar substitute until combined. Add in the egg/egg substitute, salt, baking powder and vanilla. Using your mixer, beat in the corn meal and as much of the flour as you can. If the dough becomes too stiff, mix in the rest of the flour by hand.
- Divide the dough in half, wrap in plastic and chill for two hours.
- While the dough is chilling, prepare your filling by adding all ingredients to a small saucepan. Bring the mix to a boil and reduce to a lower simmer. Cook for 5 minutes, stirring regularly, until the filling is thickened. Transfer to a mini-chopper or use an immersion blender to puree the mix until smooth. Allow to cool completely.
- Preheat oven to 375 degrees. (Note you are using untreated cookie sheets here.)
- Roll out the first disc of dough until it is 1/8 inch thick. Using the larger cookie cutter, cut out cookies and transfer to the baking sheet about 1 inch apart. Bake for 5 minutes until the edges of the cookie are firm but not browned. Remove from oven and transfer to a wire rack.
- With the second disc of dough, repeat as above except that you will be using the smaller cutter to create a window in the cookies for the tops. In doing so, carefully place the smaller cookie cutters on the shapes made by the larger cutters in a manner so that the sides around the center hole are even.
- To assemble the linzer cookies, first apply a light dusting of powdered sugar on the top cookies (those with the cutouts). Spread a small amount of the raspberry-fig filling on the bottom cookie. Gently take the top cookies by the edges and line the top cookie over the filling pressing down ever so slightly.