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Cut out cookies that are moist, tender and easy to make.
Dietary Fiber: <1g
I used my pastry dough beaters which really mixed the dough up. Putting the dough in the refrig for 20 minutes helps it spread easier with the rolling pin. I use lemon curd instead of the jam or preserves. Excellent recipe.
I have made this recipe for years. It is my mothers favorite as she calls them Linzer cookies. I make it in my kitchen aide mixer exactly as specified in the recipe. You need to mix it a little longer than one would think so all ingredients come together . It has always been perfect. I do doll them thinner than recommended and usually get 3 dozen cookies. I have also made these substituting 3/4 cocoa for some flour with great results.
I noticed Toody's comment about the dough being dry - this dough is much like pastry dough - you need to adjust the amount of liquid based on the relative dryness of the room. I added at least 50% more milk than called for in the recipe when I made these today - my house is very dry right now!
This was a very strange way of mixing together crust beater method. The butter didn't blend well and the dough was VERY dry, hence, did not roll well.
This is a fantastic tart. I just made my first batch and they are already a family favorite :) The dough is a little dry at first but once it is formed together by hand it is lovely to roll and work with. I halved the amount of almond extract as i find it an overpowering flavour. Beautiful, impressive, delicious and easy!
These are a favorite of my family and friends. I do not care for almond flavor, so I use vanilla. Also, I use black raspberry or blueberry jam. We like a filling that is not too sweet.
much easier than it looks and very good
The taste is light and fresh with the right jam inside. It's a hard cookie if you keep rolling it out again and again. My 2yr old loved the almond taste.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1860
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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