Linzertorte Cookies

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Linzertorte Cookies

From Sweet & Natural

 

Variation of a recipe from Mary Estella, author of the Natural Foods

Cookbook

 

1 cup nuts, toasted and coarsely to finely ground (almonds, hazelnuts,

walnuts, pecans, or cashews), or part shredded coconut, plain or lightly

toasted and ground with nuts

1 cup oatmeal, plain or finely ground

1 cup whole wheat pastry flour or unbleached white flour

1/2 teaspoon aluminum-free baking powder (optional)

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1/2 cup light vegetable oil

1/2 cup pure maple syrup, brown rice syrup, or FruitSource syrup

1 teaspoon minced lemon or orange zest

1/2 teaspoon vanilla or almond extract

1/4 cup fruit-sweetened jam (raspberry, apricot, peach, or blueberry jam or

orange marmalade)

1. Preheat the oven to 350° F. Line two baking sheets with parchment or

brush with oil. You may choose to grind the nuts and oatmeal together.

 

2. Mix dry ingredients. In a separate bowl, whisk wet ingredients together

and add to dry. Stir to form a wet dough. Add a little more flour if needed

to form balls of dough. Roll into 1 1/2- or 2-inch balls (2 tablespoons and

1/4 cup dough respectively). Transfer to baking sheet and press thumb in

middle. Fill indentations with jam.

 

3. Bake until golden, 15 to 20 minutes, less with FruitSource syrup for the

sweetener.

 

Makes 1 or 1 1/2 dozen, depending on size

 

Calories: 145; Protein: 2g; Saturated Fat 1g; Fiber: 2g; Carbohydrate: 12g;

Fat: 10g; Cholesterol: 0; Sodium: 43mg

Calories from Carbohydrate: 31 %; Calories from Fat 62%; Calories from

Protein: 6%

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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