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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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Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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