Buttery Jam Tarts

Buttery Jam Tarts

Cut out cookies that are moist, tender and easy to make.

45 min. prep time
2 dozen cookies
747 Ratings


2 1/2 cups all-purpose flour
2/3 cup LAND O LAKES® Butter, softened
1/2 cup sugar
1 egg
2 tablespoons milk
1 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raspberry preserves


Heat oven to 350°F. Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.

Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter.

Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake for 12 to 15 minutes or until edges are very lightly browned.

Nutrition Facts (1 cookie)

Calories: 140

Fat: 5g

Cholesterol: 20mg

Sodium: 85mg

Carbohydrates: 21g

Dietary Fiber: <1g

Protein: 2g

Recipe #2351B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

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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