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Hot Chocolate Linzer Cookies

This is like having hot chocolate in a cookie. These adorable cookies are filled with marshmallow creme to make them taste even more authentic. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    20 cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup ground almonds
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1-1/4 cups marshmallow creme

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, ground almonds, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 3-in. gingerbread man cookie cutter. Using a floured 3/4-in. heart-shaped cookie cutter, cut a heart from half of the cookies.
  • Place on greased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool completely.
  • Spread the bottom of each solid cookie with 1 tablespoon marshmallow creme; gently place cutout cookies over creme. Store in an airtight container.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.
Nutrition Facts
1 each: 236 calories, 11g fat (6g saturated fat), 35mg cholesterol, 138mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 3g protein.
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