Sugar Free Sour Cream Linzer Cookies18 Reviews
“A delicious holiday cookie that diabetics can enjoy as well.” - by Jenn Hall
Original recipe yields 40 cookies
- 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!
Amount Per Serving (20 total)
- 192 cal
- 8.1 g
- 16.2 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 sugar fr..." See moreee strawberry preserves, which were awesome! I also used Smuckers sugar free apricot preserves, but there was a sweetner aftertaste to those preserves. Beautiful, wonderful texture, decorative, good for gifts, diabetics, and they don't taste like sugar free!"
"Overall a pretty good cookie. Watch the artificial sweetener that you select as some leave a bitter aftertaste...." See more"
"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 because it..." See more is extra sweet and we didn't notice a funky aftertaste after the cookies were baked. Thanks a million-especially from my uncle!"
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