I somehow think Linzer cookies without nuts would taste like Linzer cookies that are missing something. I agree with CC that substituting cream cheese for nuts wouldn't work. If you like the jam in Linzer cookies, maybe you could try a recipe like this one. RASPBERRY RIBBONS - makes about 5 dozen 1 cup butter, softened (do not substitute margarine) 1/2 cup sugar 1 egg 1 tsp. vanilla extract 2 1/4 cups flour 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup raspberry jam Glaze (optional0: 1 cup confectioners's sugar 2 Tbs. evaporated milk 1/2 tsp. vanilla extract In a mixing bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four portions; shape each into a 10 X 2 � inch log. Place 4 inches apart on greased or parchment lined baking sheets. Make a 1/2 inch depression down the center of each log (I use the handle of a wooden spoon.). Bake at 350 degrees for 10 minutes. Remove from oven and fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4 inch slices. Place on wire racks to cool. In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.

These made the cover of "The Best of Fine Cooking" No. 23 "Raspberry Linzer Cookies" by Elaine Khosrova Yields about thirty-two 2-1/2-inch sandwich cookies. 2-1/2 oz. (1/2 cup) sliced almonds 2-1/2 oz. (1/2 cup) coarsely chopped hazelnuts 9-1/2 oz. (2 cups plus 1 Tbs.) all purpose flour 3/4 cup granulated sugar 2 tsp. lemon zest 1/2 tsp. baking powder 1/2 tsp. table salt 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 7 oz. (14 Tbs.) chilled unsalted butter 1 large egg 1 Tbs. cold water 1/2 cup raspberry preserves Confectionersâ sugar for dusting Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you donâÂÂt have a scale, be sure to use the proper technique when filling your measuring cups. Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 cup of the flour until fine textured but not powdered. (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like theyâÂÂre still chunky, but they may actually just be clumping together.) Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse to combine. Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal. DonâÂÂt overprocess. Transfer to a large bowl. Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours. To bake: Heat the oven to 325ðF. Cover your cookie sheets with parchment. Generously flour a work surface. Roll one ball of the dough 3/16 inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while youâÂÂre working with it, return it to the refrigerator.) Cut out as many 2-1/2-inch rounds as possible, rerolling the scraps to make more rounds. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch holes in the center of half the rounds. Reroll these center scraps to make more cookies. Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough. To assemble, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie rounds. Top with the doughnut-shaped cookies, bottom sides against the preserves. Just before serving, sift confectioners' sugar lightly over the cookies. (Helpful hint: Sift confectioners' sugar over the cookie tops before assembling).

Tried the mini donut maker, similar concept, but with no stick. We tried a regular cake mix and used less liquid than called for, almost like batter for thick pancakes. Worked well they were uniform in size when we used a large tablespoon to fill each cavity. Yesterday we tried a chewy brownie mix, and found it just a bit too thick and had to add a tablespoon of liquid. Came out well. Dipped them in cream cheese icing just as they were cooling off. Strange that they do not put any kind of instructions in the boxes from the manufacturer. It would help. Each time I have used it I only make a batch, in my case 7, and store the rest in a tupperware container in the fridge. Quick dessert or snack when you want one NOW. I wonder if you froze your pops for a few minutes maybe ten to fifteen, before adding sticks that they might grab on better, and would be easier to dip or put toppings on them? ps chocolate seems to burn fast so keep an eye on it when cooking in those little machines.

I was a forced early bird during the raising kids and working years. Like others, I would stay up late after the kids were in bed for the quiet time to myself. The last job I had for ten years and I started at 7:30. I really disliked getting up so early. I am not a happy camper in the morning and don't want noise or chit chat. Some coworkers arrived at 7 and would be laughing and carrying on when the rest of us arrived. I of course said good morning to everyone but then I would think to myself "can you all just be quiet for an hour?" I am definitely a night owl now that I'm retired, although I have to admit I'd like to get up a bit earlier than I usually do. I like to lounge in the morning for awhile before getting dressed and heading out. I make all appointments in the afternoon. DH is, and always has been, an early bird and is chipper and chatty the minute his feet hit the floor. We've had numerous "discussions" about me being the opposite and not wanting chit chat first thing and needing quiet for a bit. I have to keep reminding him, but many mornings he is out playing tennis or pickle ball when I get up so I have the quiet and am ready to be social when he gets back. My brother retired several years ago and still sets his alarm for 7 am. The first thing I did when I retired was unplug the alarm clock! We were talking about it and he said he didn't want to "waste half the day by sleeping in." When I told him I like staying up til 1 or two he said there was nothing he would want to be doing at 2am, to which I replied there's nothing I would want to be doing at 7am...ha!